Seven ways to celebrate Navroze

“Nav” (meaning new) + “roze”(meaning day)  = “New Day”

The Zoroastrian Jamshedi Navroze / Nowruz / Nooruz is on March 21, 2017.

Commemorated in a grand and elaborate fashion, preparations for Jamshedi Navroz begin well in advance. Houses are cleaned to remove all the cobwebs and painted new. They are then adorned with different auspicious symbols, namely, stars, butterflies, birds and fish. New attires are ordered and made especially for the festival. On the day of Jamshed Navroz, people dress in their new and best clothes and put on gold and silver kustis and caps. The doors and windows are beautified with garlands of roses and jasmines. Color powders are used for creating beautiful and attractive patterns, known as rangoli, on the steps and thresholds. These intricate and creative patterns display the sanctity of the festivals. Moreover, fish and floral motifs are a favorite among rangolis and considered highly auspicious.

Guests are welcomed by sprinkling rose water and rice, followed by applying a tilak. Breakfast usually consists of Sev (a vermicelli preparation roasted in ghee and choc-a-bloc with dry fruits) which is served with yogurt and enjoyed by young and old alike. After breakfast, it is time to visit the Agiary or Fire Temple to offer prayers. Special thanksgiving prayers, known as Jashan, are held and sandalwood is offered to the Holy Fire. At the end of this religious ceremony, all Parsis take the privilege to exchange new greetings with one another by saying ‘Sal Mubarak’. Back home, special delicacies are made marking the lunch as an elaborate and delicious affair.

Various Parsi dishes, such as Sali boti (a mutton and potato preparation), chicken farchas, patrani machchi (fish steamed in a leaf), mutton pulao and dal, kid gosh and saas ni machchi (a thick white gravy with pomfret) jostle for space on the table. However, the most significant dish that forms an integral part of Jamshed Navroz celebrations is pulav (rice enriched with nuts and saffron, aka biryan). Besides, plain rice and moong dal are a must on this day. Desserts too are not behind in terms of variety, the most important being falooda. It is a sweet milk drink made from vermicelli and flavored with rose essence. Lagan-nu-custard, or caramel custard, is another favorite on this occasion. The entire day is spent by visiting friends and relative and exchanging good wishes and blessings.

We hope you will cook delicious, mouth-watering food with the recipes, cookbooks and videos provided on this site.

Suggested Menu for the Navroz day:

sev 002


 Parsi Sev Sweet Vermicelli (shown above)

 Parsi Ravo (Sweet cream of wheat)





Khari Maachi (served with Mora Dal Chawal / Parsi Dhan Dal ) Recipe 1

 Dhan Dal (Steamed Rice with plain dal) with Khari Fish

Fried Fish

Fried Fish

Tareli Maachi



Chicken with Apricots / Jardalu ma Marghi

Chicken with Apricots / Jardalu ma Marghi

 Chicken with Apricots / Jardalu ma Marghi


DESSERT: Lagan nu Custard - garnished with almonds, pistachios

DESSERT: Lagan nu Custard – garnished with almonds, pistachios

 Lagan nu Custard

Batasa – a favorite biscuit snack. Good with Tea or Coffee anytime! 




12 thoughts on : Seven ways to celebrate Navroze

  • March 23, 2016 at 8:39 am

    Thank you Nauzer, Happy Navroz and the rest of the year to you. Keep visiting and cooking.

  • Nauzer Rustom Batliwalla
    March 23, 2016 at 2:55 am

    Always look forward to your yummy recipes. Besides which, your recipes are not to complex to follow. I’m a die hard fan of you, Ma’am. Happy Navroz to all. May our tribe increase. NauZ

  • March 20, 2015 at 10:05 am

    Dear Gooloo,
    Happy Navroze to you and family.
    Over so many years you have been a “regular”, we really like regulars like you!
    Thank you so much for your support.
    Best wishes,

  • March 9, 2015 at 2:32 pm

    Well written and informative. Good pics of parsi dishes. Thnks. Happy navroze.

  • August 15, 2014 at 3:27 pm

    Yes, my mother’s lagan nu custard is so good. i am visiting her soon and look forward to her making it. She is 85 and diabetic. Thanks for the link, I will tell her too. Saal Mubarak to you and yours!

  • August 15, 2014 at 2:23 pm

    Dear Rita, Lovely lovely menu for our New Year…I linked to your mom’s Lagan nu Custard in my post today, its the best version I know. Wish you all a happy and healthy Saal Mubarak!

  • August 10, 2014 at 11:56 pm

    Yes, yeast can be used to puff up bhakhras. I have experimented and the bhakras do taste different with a yeasty flavor. Add some cardamon, almonds to offset. Be careful of the amount of yeast, do not use more than needed or you may get bread like bhakhras.

    Maybe our other expert members can help out with some advice – please let us know.

  • Zerin Khambatta
    August 10, 2014 at 10:56 pm

    Need advice. Can yeast be added to make bhakhra puff up

  • August 9, 2014 at 1:34 pm

    It is my pleasure. Hope it will inspire you to cook some.

  • August 9, 2014 at 3:14 am

    Thanks for your mouthwatering recipe advice

  • July 30, 2014 at 10:10 pm

    Thanks Thrity coming from an expert like you in parsi foods, this means a lot.

  • thrity
    July 30, 2014 at 10:04 pm

    Lovely recipes, mouth watering food, worth a try for the coming festive days.


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