Curious, meticulous and a little eccentric, Kainaz, is like a bawi version of Nigella Lawson. The room lights up when she enters-- like her face, when she describes to us how she likes her eggs. Poached with hollandaise and cured meat when she's happy, sunny side up with crisp edges and runny yolk when she's sad.
A smart cookie (pun intended), Kainaz amassed over a decade of experience in the food industry, before launching her very own home-style Parsi restaurant Rustom's. A space steeped in so much nostalgia, you find yourself missing your (nonexistent) Parsi grandma's mutton samosas. Vintage grandfather clocks, antique crockery cupboards, a splattering of Parsi memorabilia and a menu full of forgotten recipes.
Our recommendation? Their Bheeda Par Eedu: eggs baked over okra. It's egg-cellent.
Images by Tenzin Lhagyal