Patia is a sweet-sour, properly spicy dish, made with fresh lemon juice that balances the heat of the spices with a delicious tang. Also inherited from Parsi cuisine, this curry surprises with its character, at once spicy, sweet and tangy — a really successful play of flavours that appeals immediately.
A dish with a story
Like Dansak, Patia is a legacy of the Parsi community of western India, known for its very characteristic sweet-salty-tangy curries.
Traditionally made with fish in Bombay, it has been widely adapted with other meats in Indian restaurants internationally.
Today a favourite for its unique flavour profile, different from more classic tomato-based curries.
The original Parsi version of Patia is traditionally made with fish: our meat adaptation strays somewhat from the ancestral recipe.
Frequently asked questions
Is Patia spicy?+
It’s moderately spiced (2 chillies), with lovely tang from the lemon.
Which protein should I choose?+
Available with chicken, lamb, beef, chicken tikka, king prawns or in a plant-based/paneer version.
Is the dish sweet?+
It has a sweet-sour balance, with a hint of sugar that contrasts with the heat and tang.
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