SWEET, SOUR AND HOT. Extensive use of garlic, tomato purée, red chilli and black pepper. A good alternative to one who likes madras or vindaloo. Like it’s more famous cousin, dhansak, patia is a Parsee dish. A traditional Parsee patia is made with fish cooked in a dark vinegar sauce. The takeaway patia is hot, sweet and sour in equal measure. The takeaway patia grew popular as a starter using prawns as the main ingredient. Many takeaways now offer the patia as a main course as well and give you the choice of a prawn, chicken or lamb version. It is usually garnished with fried tomato pieces.