Parsi New Year, also known as Navroz (where "nav" means new and "roz" means day), falls on 16 August in India this year. This first sunrise after Independence Day is filled with gratitude, joy, and fresh beginnings among the Parsi community. A Parsi feast is prepared on this day, featuring a myriad of classic dishes, including dhansak (a lentil and meat stew), sali boti (a tangy-sweet meat curry), and lagan nu custard (a rich, baked dessert), among others. One brightening condiment that plays a behind-the-scenes role in this feast is Parsi green chutney, which is not served on its own, but is a highlight in patra ni macchi, a show-stopper dish of Parsi celebrations. This Parsi dish is more than just a recipe, as in its method, fish is coated with a generous amount of flavourful green chutney and then gently steamed to perfection. This vibrant chutney is a mix of mint, coriander, coconut and spices. Unlike spicy North-Indian green chutney, it incorporates a touch of sugar and creamy coconut, giving it a balanced flavour. It can be whipped up in minutes, and using raw walnuts without toasting adds a strong nutty flavour to the chutney. Beyond making patra ni macchi, it can be used as a spread for cheese and chutney sandwiches.