Father’s Day: A Foreword by my Father

Evolution of Cooking and a Foreword by my Father. The theory of Evolution of Universe has been discussed by Darwin, Einstein,… Continue reading »

Happy Mother’s Day

Easy Quickie Recipes  Salted Lassi Crispy Onion Rings Chocolate Covered Jimmy Strawberries

Salted Lassi with Coriander

Salted Lassi with Coriander

A cool drink in any weather. Salted Lassi is healthy and nutritious for your body. Ingredients: Plain Yogurt 1 cup… Continue reading »

Fry in Hot Oil

How to make Crispy Onion Rings

Ingredients 3 Onions cut into rings 1 cup besan (channa/chickpea) flour 1 cup breadcrumbs (any old bread pulverized or store… Continue reading »

Parsi Cuisine at Inaugural Event at the Dar-E-Mehr in Pomona, NY : Karma Kafe – An Indian Bistro

Mehernosh Daroowalla and his team were proud to cater the lunch for the inauguration. Originally from Mumbai, India, Mehernosh has… Continue reading »

Parsi Cuisine Cookbooks

Mega Cookbook: Manna of the 21st Century  Paperback 8.5″ x 11″ ISBN-10: 1499730284 ISBN-13: 978-1499730289     Parsi Cuisine Book… Continue reading »

E-Cookbooks from Parsi Cuisine for the Holidays

Dear All, With our Amazon.com affiliation, we have been successful in publishing the Parsi Cuisine E-Cookbook Series. The Reviews are… Continue reading »

Amazon Kindle Cookbooks

  Kindle Store : “Rita Kapadia” Manna of the 21st Century Jan 7, 2015 | Kindle eBook  $25.00 Kindle Edition by Rita Kapadia… Continue reading »


Chicken Mahivalla / Chicken in Cream

A Parsi Baked Dish Chicken Mahivalla / Chicken in Cream INGREDIENTS 200 grms almonds, blanch, slice and fried 200 grms… Continue reading »


Parsi Sev

Parsi Sev is also known as Sweet Vermicelli in Indian Grocery Stores. Parsi Cuisine Series “Desserts” cookbook Serves 10 or 4… Continue reading »


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

Batasa* Recipe:  Ingredients: 2 cups all purpose flour 1 stick unsalted butter or margarine 1/2 to 1 tsp salt (to your… Continue reading »

Bhakhra (Parsi Doughnuts)

Donut Munchkins in the Parsi Flavor

Ingredients: 3/4 cup whole wheat flour 1 cup all purpose bleached flour 1/2 cup sugar 1/2 cup fine semolina (Ravo)… Continue reading »

Road trip from Mumbai: Driving down to Udvada and Navsari

For most of us, the upcoming Gudi Padwa weekend will be the last of the long weekends (unless of course… Continue reading »

Indian Feast for Prince William and Kate Middleton, the Duke and Duchess of Cambridge

  The Taj Mahal Palace Hotel Mumbai welcomes the Royal Couple on their maiden visit to India Mumbai, April 10… Continue reading »

Parsi Cuisine at Inaugural Event at the Dar-E-Mehr in Pomona, NY : Sheroo Kanga’s Malido

 Recently we attended the Inauguration of the Dar-E-Mehr in Pomona, NY. The food served was delicious and one of the delicacies… Continue reading »


Graffiti and Metaphor Restaurant Reviews

  Chef Jehangir Mehta opened Graffiti in the East Village of New York City in 2007 after being highly acclaimed… Continue reading »

Celebrating Navroz

“Nav” (meaning new) + “roze”(meaning day)  = “New Day” The Zoroastrian Jamshedi Navroze / Nowruz / Nooruz is on March… Continue reading »

Chocolate Covered Jimmy Strawberries

Happy Valentine’s Day !

Here is the simplest recipe for Chocolate Covered Jimmy Strawberries. Okay, I admit they don’t look as professional as Martha Stewart… Continue reading »

Nankhatai Homemade, Wholesome and Authentic

What do Nankhatai Biscuits and Nankhatai Band have in common?

What do Nankhatai Biscuits & Nankhatai Band have in common? Answer: Both Biscuit and Band were popular in Surat, India…. Continue reading »

Cashew Lamb Dish

Kaju Mutton Video

Summer Barbeque

Grilled Tandoori Chicken

Grilled Tandoori Chicken Ingredients: 8 to 10 Kashmiri Red dry chillies 10 to 15 leaves of Phuduna(mint) Fresh Coriander leaves… Continue reading »

DINNER: Spicy Mince like Chilli - Jamshed's Kheemo

Parsi Kheemo

For Father’s Day. Serves 4 INGREDIENTS: 2 lb mince, mutton or beef 2 large onions, sliced tsp chili powder 1… Continue reading »

Veggie Frankie

Ingredients For The Roties: 1/2 cup plain flour (maida) 1/4 cup whole wheat flour (gehun ka atta) 1 tsp oil… Continue reading »


Chicken / Mutton Dum Biryani (from cookbook)

  Serves 6 Ingredients: 6 (400 gm) chicken thighs (boneless) or goat meat (mutton) 6 eggs hard-boiled and cut length… Continue reading »


Fun Foods From Udwada

Compiled with Roxanne Bamboat’s blog article and photos  Udwada is a sleepy town in Gujarat and one of the most… Continue reading »


Rituals and Food

Food plays a important and necessary role in our daily lives. Each ceremony we perform has an associated food involved…. Continue reading »

Moussaka – Classic Greek Moussaka with Eggplant

Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy… Continue reading »

Indian-Spiced Tomato and Egg Casserole

Indian-Spiced Tomato and Egg Casserole This dish, inspired by a traditional recipe from the Parsis (a group of Zoroastrians from… Continue reading »

Our Facebook, Twitter and YouTube Media Sites

Hello Members, Just wanted to send you our newly designed handy media card. Please feel free to spread the word, add… Continue reading »

Jardalu ma Marghi / Chicken with Apricots - Recipe iParsi Cuisine (Parsi Cuisine - Meat & Eggs) [Kindle Edition]

Jardalu ma Marghi (Chicken with Apricots) (Original recipe)

Chicken with Apricots / Jardalu ma Marghi * Jardalu ma marghi is one of those fruit-and-meat dishes that reach far… Continue reading »



  Extra Value added – Our Recipes are linked and highlighted  It’s hard to believe that a community this small,… Continue reading »

Vengna nu Bhartu (Baingan Bhartu) (Eggplant Bhartu) (from cookbook)

Ingredients: ¾ kg Baingan (also known as Vengnu or Eggplant) 2 leaves Kari patta 1 chopped onion Ginger/garlic paste 1… Continue reading »

Tapioca Pudding with Banana Custard and Toasted Pecans. (from cookbook)

# INGREDIENTS -: — 100g small tapioca pearls (I used plain white ones) — 1 tsp green food colouring –… Continue reading »

Gos-no-kharo Ras Chaval with Khatti Mithi Kachumbar (from cookbook)

    Ingredients: 1 kg tender Mutton – cut into medium pieces, wash & leave to drain in colander 6 large… Continue reading »

Learn how to cut calories creatively, not as a punishment

Learn how to cut calories creatively, and discover delightful new flavors at the same time! Let’s face it—no one likes… Continue reading »

Sinful Shami Kababs (from cookbook)

Ingredients: 2 pounds lamb mince 2 pounds chicken mince, 1/4 cup khus khus, 8 cloves, 1 large stick of cinnamon… Continue reading »


Valentines Fig Almond Cake

For the foodies amongst us, that includes moi. See the recipe test and cake I baked above.  Here’s a lovely recipe from… Continue reading »


Madhunashini vati for Diabetes

Madhunashini vati is well known for its properties of suppression of glucose absorption and reduces the sensation of sweetness in… Continue reading »

Type 2 Diabetes: Can You Cure It? 

Can you “reverse” type 2 diabetes? Can you cure it? Diabetes can go into remission. When diabetes is in remission,… Continue reading »

Valentine’s RUM CAKE

Ingrédients: 300 gms currants 300 gms Raisins (Soaked in half cup Rum) 250 gms Butter 250 gms Plain Flour (Maida)… Continue reading »

The Hidden Recipes of Persia: Eat Healthy Cookbook

Introduction to Persian Cooking Persian cuisine is offered by only a handful of restaurants in most cities in the Western… Continue reading »

Cyrus Todiwala opens his first restaurant in Goa, India

Written by: Neil Gerrard, Monday, January 12th 2015, 8:55 Chef Cyrus Todiwala has opened his first restaurant in India, at… Continue reading »

Vasanu: Parsi winter warmer

Not even Google, in its infinite wisdom, can spell out what precisely goes into vasanu, an exotic Parsi fudge. We… Continue reading »

Levta no Patio

Levta no Patio / New England Smelts or Anchovies Sauce

  1kg levta (small fish like new england smelts, fresh anchovies, anchovies or smelts can be substituted) 2 tomatoes skinned… Continue reading »


Drinking lemon water / Neemboo Pani goes back to Ayurveda

Just came back from a trip to India. I noticed many people drink lemon water there. It is called “Neemboo… Continue reading »

navjote caterer

What life is like for a Parsi caterer?

In this season of lagans and navjotes, ever wondered what life is like for a Parsi caterer? For caterer KAIZAD… Continue reading »

CHAI: Mint and Lemon Grass Tea: Chai

Irani Chai ( Spice Masala Chai)

Serves 6 Ingredients Spice ingredients for one pot of tea: 1/2 of a star anise star 10-12 whole cloves 7… Continue reading »

Eye specialist says proper nutrition can treat and reverse common vision problems

Eye specialist says proper nutrition can treat and reverse common vision problems For 40 years, Dr. Robert Abel Jr. has… Continue reading »

The Batasas, Nankhatais and Kahri Biscuits of Dotivala Bakery

Dotivala The ‘Batasas’ Family of Surat UpperCrust visits Dotivala, Surat’s oldest bakery, which is known all over India for its… Continue reading »

Pumpkin Bread

With Nutrition Values of Calories, Fat and ingredient descriptions [kitchenbug-your-recipe-appears-here-23495]

Eggless Mava Cake

Step by step 1. Take butter and sugar in a bowl or pan. 2. Cream butter and sugar till light and… Continue reading »


Discover Parsi Fast Food right next to McDonalds !!!

  A Parsi eatery at the 2nd food mall on way to Mumbai from Pune. Notice McDonald s is getting… Continue reading »

The Iconic Parsi Wedding Dish: Patra Ni Machchi

by Perzen Patel of BawiBride.com Much like myself, my grandma, or Mamaiji, as I fondly called her, was a complete fish… Continue reading »

Health benefits of Ganthoda powder and Vasanu

GANTHODA Ganthoda is a powder made from the root of a long pepper. This powder is known by several other… Continue reading »

Old weights converted to 21st century measures.

Old weights converted to 21st century measures. TIPRI is 1 Cup approx. RATAL is 500 grams In 1956, For metric… Continue reading »

What Parsis Eat In Winters?

By Meher Mirza / January 6, 2015 . Posted in Around Town, Food, Mumbai We take a look at some… Continue reading »

Do not have time to prepare parsi dhansak ? GITS Dhansak ready meals has the solution.

    Do not have time to prepare parsi dhansak ?  GITS Dhansak ready meals has the solution. Dhansak is… Continue reading »

The Parsi flavours: SodaBottleOpenerWala

Introduction to an Irani style of eating Words: Ambica Gulati Whether at Naishapur or Babylon, Whether the Cup with sweet… Continue reading »


Crunchy Chickpeas / Channa / Chaat Chickpeas

Crunchy Chickpeas (Award Winning Recipe) By Spenta Bamji These chickpeas are awesome. Simply baked with olive oil, salt and black… Continue reading »

 Zoroastrian link to the Biblical Magi Kings

 Three Kings”, or “Three Wise Men” or the “Magi” Magi is a term derived from Greek (meaning a follower of Zoroaster). Adoration… Continue reading »


Faith and Unity: Persian Roots

Zoroastrians from the world over will gather in Los Angeles from December 29-31, 2014 to deliberate over the timely theme… Continue reading »

Topli na Paneer (Mora)

Topli na Paneer – 3 ways to make them!

Topli na Paneer are small soft cheeses which are made in baskets (topli is gujarati word for basket, hence the… Continue reading »

Making a case for topli na paneer, a little-known but much-loved Parsi dish

by Meher Mirza A Photo:  Parsi family Every Sunday, when I was a little girl, my family and I would… Continue reading »

FAVORITE: Dhansak Dal

Parsi Dhansak for the good times by Rita Kapadia

(Also spelt as  Dhansaak, Dhanshak,  Dhunsak, Thansak) Vegetarians can leave the meat out and make the dal, it comes out… Continue reading »


Whiskey Fruitcake

Makes 2 medium size cakes     Whiskey Fruitcake Recipe * Ingredients  Wheat flour – 1 1/2 cups Sugar – 3/4… Continue reading »


Breakfast At Oliaji’s Where the menu is Aleti-Paleti, Akuri and Kheema with Toddy. All served lovingly by Oliaji Dossabhai himself,… Continue reading »

Happy Thanksgiving

Thursday, November 27, 2014

Pickled Cranberry Apple Sauce

Pickled Cranberry Apple Sauce Ingredients: For the pickled cranberries: 1 cup  cranberries 1 cup white vinegar 1/2 cup salt Combine… Continue reading »

Almond Milk / Badam Milk

  Badam Milk (Badam Kheer) Badam kheer is one of the most famous drinks in India. Kheer is anything made… Continue reading »

Quickie Date & Coconut Sweet

Quickie Date & Coconut Sweet Servings: 10 Preparation Time: 10 minutes Ingredients 2 cups nuts 20 pitted dates 3/4 cup… Continue reading »


Pearline Beach Resort on Dahanu’s Seaface

Recently I had a wonderful experience and was fortunate to have spent a night in Dahanu. If you are visiting… Continue reading »

Katy Dalal Cookbooks: “Jamva Chaloji”,”Seafood Fiesta” and “Vitality” (a book on vegetables and their nutritive content and benefits).

Archaeology and Catering:The Dalal Family Came to know a lovely couple,the Dalals through friends.Kurush Dalal is an archaeologist and a… Continue reading »

Doodh na Puffs

Doodh Na Puff (Milk froth)

Doodh Na Puff (Milk froth) This delicious and nutritious drink is traditionally made in the winter. Fresh  milk is used… Continue reading »


Tari Ni Kudhi and getting a kick out of toddy !

Tari Ni Kudhi Recipe Ingredients 750 ml fresh toddy 1 tsp cumin powder 1 tsp Dhansak masala powder 1 tbsp… Continue reading »

New features

Dear members, Hope all is well. We have some new features on the blog. 1. Password protection is no more… Continue reading »

DESSERT: Lagan nu Custard - garnished with almonds, pistachios

Lagan nu Custard (from cookbook)

Lagan nu Custard is made with eggs and is delicious! Recipe from my mother Parin Homi Munshi Ingredients: 6 cups… Continue reading »

DINNER: Spicy Mince like Chilli - Jamshed's Kheemo

Jamshed’s  Kheemo (from cookbook)

Serves 4 INGREDIENTS: 2 1/2 lb mince, chicken, mutton or beef 2 large onions, sliced tsp chili powder 1 tsp… Continue reading »

Chicken Kheema rolls

Chicken Kheema Rolls

  by Thrity Yazdi Tantra Make Jamshed’s  khaato mithho spicy chicken kheemo (click for recipe) Add vinegar, Jaggery, kismis (raisins) and… Continue reading »


Hot Chillies and Peppers, what is the “Bhut Jalokia”?

Did you know the indian “Bhut Jalokia” Chilli is sold in the USA to make hot sauces in gourmet food… Continue reading »


Surti Papri (from cookbook)

Surti Papri Chicken, Mutton or Lamb (Vegetarians can leave the meat out) Ingredients: 2 lbs papri (surti Papri can be… Continue reading »


Jardalu ma Marghi

INGREDIENTS 1 lb. russet potatoes, peeled and finely julienned Kosher salt, to taste 2 tbsp. canola oil, plus more 2… Continue reading »

Indian Comfort Food – Home Delivered by Saffron Fix

Ankita and Madhuri Sharma of Saffron Fix Indian Comfort Food – Home Delivered Forget sex, forget travel, the biggest fantasies… Continue reading »

The Hundred Foot Journey: Great Stars, Food, Fun

The Hundred Foot Journey premiere in New York -Lasse Hallstrom, Manish Dayal, Charlotte Le Bon, Steven Spielberg, Helen Mirren, Om… Continue reading »

Significance of food in a Parsi Ses

Sign up for free Parsi Cuisine Subscription

Since 1999  ParsiCuisine.com is committed to inspiring folks to cook Parsi food. All recipes and content are free and we… Continue reading »

Happy Navroze

Wishing You All a Very Happy Navroze ! Have a Wonderful fun filled and successful Year ahead of you!

Share your Parsi seafood recipes and win some pesca goodies.

Join us in our contest ‘Chalo Jamva ji’. Share your Parsi seafood recipes and win some pesca goodies. Follow the… Continue reading »

New Restaurant – Joss in South Mumbai

The much-loved South Mumbai landmark Joss will re-open in the ’burbs. But the restaurant has changed more than its location,… Continue reading »

BREAKFAST: Spicy Scrambled Eggs - Akuri

Akuri (from cookbook)

This Recipe is one of many in my published cookbooks. Traditional Parsi Akuri made the old fashioned way and with… Continue reading »


Murg e Kalmi

MURG-E-KALMI Murg is the indian hindi word for chicken. INGREDIENTS : 1 kg chicken-skinned and cut into 8-10 pieces 1… Continue reading »

There’s a lot more to Parsi cuisine than ‘Dhansak’

There’s a lot more to Parsi cuisine than ‘Dhansak’ Out of the few foods that do not find a place… Continue reading »

brain masala fry

Brain Masala Fry

BRAIN MASALA FRY By Jenifer Petigara Mistry Brain used to be a delicacy while I was growing up, to be cooked… Continue reading »


Salli Boti by Chef Ranveer Brar

Chef Ranveer Brar travels across the country, visits various places and rediscovers the flavours of India through diverse cuisines in… Continue reading »



PAN FRIED CHICKEN INGREDIENTS : 1 chicken – skinned and jointed 1 tbsp onion paste 1 tbsp garlic paste 1/2… Continue reading »

Traditional Parsi Akuri made the old fashioned way and with the old fashioned taste!

Traditional Parsi Akuri made the old fashioned way and with the old fashioned taste! My daughter Roshni says: After years… Continue reading »

Serve with Mora Dal (Dhan Daar) Chawal (steamed rice)

Parsi Dhan Dar (from cookbook)

Parsi  Dhan Dar  ( Also known as Mora Dal Chawal)       Chawal (Steamed Rice) 2 cups basmati Rice… Continue reading »

Parsi Cuisine Cookbooks available in Pakistan

Requiem for a parsi delight

There isn’t much that stands between Parsi food and extinction. Joanna Lobo digs amongst the delectable ruins of what remains… Continue reading »

On the Parsi food trail – Paris Bakery pit stop

Go where the Parsis go. Here is a comprehensive list of affordable Parsi foodie haunts in and around South Mumbai?… Continue reading »

Food Labels and Liability

Until the law is laid down, food companies cry “natural” at their own risk By Justin J. Prochnow, A91 June… Continue reading »

Gums Under Attack

Gums Under Attack Tufts researchers investigate stress as a potential cause of periodontal disease A section of a mast cell…. Continue reading »

Mumbai’s famous Parsi chefs to cook for Delhi

Celebrities such as John Abraham and Bomani Irani (as well as several non-Parsi personages) swear by their patra ni machchi,… Continue reading »

Taking a sip of Pune’s very own cold drink : Ardeshir’s raspberry soda

Today, 130 years later, Murzban Irani, his great grandson continues the legacy with pride and was pleased to explain the… Continue reading »

100 Year old B. Merwan & Co. (1914 – 2014 ) re-opening?

Address: Shop No. 1/ 2, Bamar Merwan Building, Frere Bridge, Allibhai Premji Road, Pannalal Terrace, Bharat Nagar, Grant Road East, Mumbai,… Continue reading »

10 Must Have Parsi Dishes To Try Before You Die

Parsi food has roots in Persian and Gujarati cuisines and much of the food is a meat-lovers dream come true…. Continue reading »


Kulfi and Neemboo Pani

by Bisma Tirmirzi The summer heat is upon us with a vengeance and beckons me to write about the cooler… Continue reading »


Food Stories: ‘Tis the season of the Mango

  Kathi (Tangy) Chutney Meethi (Sweet) Chutney Mango Achar (Pickle) It’s that time of the year again when we find… Continue reading »

Cyrus Todiwala named BBC Food Personality of the Year

‘He epitomises what a celebrity chef should be’ Judging Panel, 2014 BBC Radio 4 Food & Farming Awards (2 May… Continue reading »


Understanding Parsi Food & Customs in the light of Zoroastrian religion

by Ervad Dr. Ramiyar Karanjia Many a Parsi customs, because they are not properly understood or traced to Avestan times… Continue reading »


Shrimp Masala Curry (from cookbook)

Shrimp Masala Curry Ingredients • 1 cup de-veined and shelled Shrimp/Prawns • 1 chopped Onion • 1 chopped Tomato •… Continue reading »

New York Times: The Casserole Catches Up

These days, when Mr. Cardoz cooks at home for his family, he often makes a casserole that borrows from the Parsis in… Continue reading »

Century-old Irani cafe B Merwan & Co downs its shutters

Back in January, mid-day broke the news that B Merwan and Co, one of Mumbai’s iconic Irani cafes and a… Continue reading »

Sweet, Sweet Semolina - Ravo

Ravo (from cookbook)

  Ravo Ingredients:       1 liter of pasteurized cold milk.       4 tbsp of Ravo (semolina… Continue reading »

Navroze Greetings

Navroze Mubarak !! Hope this new year brings good tidings, good blessings and good health to all. God Bless you… Continue reading »

Parsi Custards and Egg Dishes [Paperback Book]

  Parsi Custards and Egg Dishes [Paperback Book] The famous parsi “Akuri” (scrambled eggs with onions, spices and more) is… Continue reading »

Nizami Chicken (from cookbook)

By Jenifer Petigara Mistry Ingredients 300 grams Boneless Chicken 1 large onion finely chopped 20-30 grams cashewnuts powdered Pinch of… Continue reading »

How to make potato matchsticks (sali) from scratch

fish, chicken, wine, cheese, chocolate, bread, snacks, catering, restaurants, american, Parsi Food in USA, Recipe, Parsi, parsee, indian, persian, goan,… Continue reading »

Doodhi ni Barfi (from cookbook)

Doodhi ni Barfi Ingredients: 800 gm Doodhi 400 gm sugar 200 gm mawa Pinch of cardamom 0ne drop of edible green… Continue reading »


The Super Bowl Dhansak Meal (Parsi Cuisine) [Kindle Edition]

Enjoy learning how to make a very mouth-watering, satisfying and healthy Parsi Dhansak Meal. Recipes included in ebook are for:… Continue reading »

Dhansaak Dal

New Video posted on the Parsi Dhansak Meal – Meat and Vegetables with Lentils.

*New Video* The Parsi Dhansak Meal – Meat and Vegetables with Lentils  

We want to take this opportunity to remind you of all “Parsi Cuisine Series books are available in USA now! (For US only)

We want to take this opportunity to remind you of all “Parsi Cuisine Series books are available in USA now… Continue reading »

Pickles, Chutneys and Preserves

This book has recipes that have been tried and tested, passed down from one generation to another! Some pickles are… Continue reading »

Coconut Khaman Lavra (from cookbook)

  Ingredients 1 Cup Rava 1 Cup Powdered Sugar 1/2 Cup Decimated Coconut 1 Teaspoon Cardamon Powder 6 Tablespoons (… Continue reading »

Fried Pomfret (from cookbook)

Fried Promfret Serves – 4 Preparation time – 10 minutes; Marination time – 45 minutesIngredients: Silver pomfrets – 1/2 kg,… Continue reading »

Happy Thanksgiving!


Happy Thanksgiving

Many of us will be cooking and enjoying the “Turkey” and sides of mashed potatoes, greens and native corn and… Continue reading »

Parsi Dairy Farm – Relative Value: Stars in the milky way, Sarfaraz and Bakhtyar

  Since they joined the family business in 2007 Sarfaraz (left) and Bakhtyar have been focusing on creating more milk-based… Continue reading »

Rich Rabri (from cookbook)

Rich Rabri Great for nursing mothers, calcium rich. Ingredients: 1 cup Whole Milk Ricotta cheese or Rabri Mix Packet 1/2… Continue reading »


Cyrus Todiwala’s Jardaloo ma Murghi Recipe

“This Parsee chicken dish will please everyone,” says Cyrus Todiwala, one half of The Incredible Spice Men and the chef… Continue reading »

photo (3)

Toad in a hole – Very old parsi dish made during the british raj. (from cookbook)

Very old parsi dish made during the British Raj. Inspired by recipe from an ancient cooking book “Vividh Vani” (click… Continue reading »

Pastry filled with sweet lentils - Dar ni Pori

Dar ni Pori (from cookbook)

Click here to see Videos for making pastry Dar ni Pori Recipe  Dal ni Pori (Sweet Pastry) Original recipe from… Continue reading »

Mava Kalakand Halvo (from cookbook)

Ingredients: Whole milk 3.5 ltr Sugar as per your taste Green cardamom powder Pistachio for garnishing Method: Put a heavy… Continue reading »

Besan Ladoo (from cookbook)

Besan ladoo (bengal gram flour ladoo) Ingredients 4 cups Bengal gram flour (besan) 3 cups Powdered sugar 1 tsp Green… Continue reading »

Chicken Coconut Curry (from cookbook)

Chicken Curry made from coconut powder (khaman) Chicken Curry : Ingredients  4-5 marinated pieces of chicken(haldi,red chilly powder,salt n ginger-garlic… Continue reading »

Mysore Paak (from cookbook)

Ingredients 1. 1 cup Besan.(Gram flour) 2. 2 cups Sugar. 3. 3 cups Ghee. 4.1/2 cup Milk. 5.1/2 cup Water…. Continue reading »

Mutton Biryani (from cookbook)

Ingredients 1 kg mutton (I used boneless) 4 large onions 2 tomatoes 2 potatoes (fry) 1 cup yogurt 2 tbsp… Continue reading »

Roti maker machines: Real fun to see rotlis popping out so soft and fresh, dream machine!

Ladies and all Roti lovers – Your prayers are soon to be answered: https://www.youtube.com/watch?v=EsfccHgWDb0&feature=youtube_gdata_player Real fun to see rotlis popping… Continue reading »

Almond Chicken (from cookbook)

Ingredients: 1 chicken around 750gms..cut in joint pieces. Half a cup of blanched and peeled almond paste. 1 cup yogurt…. Continue reading »

Chilli Mushrooms (from cookbook)

Chilli Mushrooms This is a very easy method of chilly mushroom making, takes only 10-15 minutes as the Chinese cooking… Continue reading »

Madras Chicken Curry (from cookbook)

Ingredients : 500 gms chicken 2 tomatoes 3 onions 1 green chilli 2 cubed potatoes. 2 tsp chilli powder 1… Continue reading »

ZAGNY’s 40th anniversary Fundraiser – Jamva Chaloji 2013

To celebrate ZAGNY’s 40th anniversary – ZAGNY is having a laggan nu bhonu in NY. Hope you can join  for a fun… Continue reading »

Homemade Potato Tots ( Tater Tots )

Homemade Potato Tots ( Tater Tots ) Ingredients : 8 medium potatoes, cooked, peeled, and hot 1 tablespoon flour 1… Continue reading »

Corn Soufflé

by Parveen Wadia Ingredients: ½ cup freshly grated Parmesan cheese 1 cup grated Aged Gruyere cheese 3 cups whole milk… Continue reading »

manchurian bhel

Vegetarian Manchurian Bhel

by Ava Hoshang Desai Ingredients 1 bowl of finely Chopped mix veggies like Carrots, Cabbage Capsicum and Spring onions 2 tea spoons of maida (white… Continue reading »

Batata Vada

by Armaity Ghasvala-Dumasia Prep & Cooking: 45 minutes Serves 6-8 persons Ingredients: 2 large potatoes, lightly mashed 1/4 tsp cumin seeds… Continue reading »

Momos Mumbai style

Ingredients (makes 10-12) All purpose flour/ maida 3/4 cup Water As needed Salt 3/4 tsp Oil 2 tsp For stuffing… Continue reading »

Toffee Coated Banana (from cookbook)

Cut one banana into 4 parts (once lengthwise and then make it into halves) then  dip it into a batter… Continue reading »

Parsi Monument and Drinking Water Foundation in London

This is a monument with a working water fountain in the middle of Regent’s Park Central London. (Drinkable water for… Continue reading »

Spiced Eggs on Bananas (Kera par eeda) (from cookbook)

Ingredients 6 Bananas (The bananas should be only just ripe, and still firm. ) 4 Eggs 1 Onion chopped fine… Continue reading »

Apple Barfi

By Ava Hoshang Desai Ingredients 2 apples 4 spoons sugar 1 spoon butter or ghee Grated 2 spoons of paneer… Continue reading »

Hyderabadi Vegetarian Biryani

By Nazneen Khodaiji Ingredients The Rice: 1 and half cup basmati rice 2 green cardamoms 2 black cardamoms 2 cloves… Continue reading »

Sitaphal Pudding aka “Sugar Apple” or “Custard Apple” Pudding (from cookbook)

Sitaphal is also known as “Sugar Apple” or “Custard Apple”  has a typical buttery, delicate flavor. INGREDIENTS  Sitaphal pulp –… Continue reading »

Ragda Pattice (from cookbook)

Ingredients For The Ragda Filling 1 cup safed vatana (dried white peas) (dried white peas) 1/4 cup tuver dal 2… Continue reading »

Did you know the “Silver Varakh” used in sweets could be injurious to your health?

Parsis consume Mava ni Boi (a fish shaped dessert covered with siver varakh). Did you know the “Silver Varakh” could… Continue reading »

Tomato Rice

by Zarina Cama Clowsley Ingredients: 2 cups of rice 2 cups of pureed tomatoes ( use the desi ones for a better… Continue reading »

Cookbook “Parsi Cuisine Manna of the 21st Century”

Surviving Navroze – What, Where and how to get authentic parsi caterer in Mumbai

By Tinaz Nooshian, Mumbai Mirror | Aug 16, 2013, 05.08 AM IST Mirror’s only resident bawa has tips on negotiating Parsi… Continue reading »

Bari Milk

By Zarina Cama Clowsley Mix 1 cup colostrum milk ( cows first milk after giving birth to a baby calf)… Continue reading »

Parsi Chowk Design.

Parsi Chowk Designs

  This is a unique parsi chowk box which is made from metal. There are very small holes punched in… Continue reading »

Parsi Khabar (Parsi News)

Parsi Khabar’s new series “Everyday Parsis” is currently discussing what muktad means to Parsis in different parts of the world…. Continue reading »

Keeping Zoroastrianism alive after 3,000 years

** Keeping a 3,000-year-old religion alive ** Followers of Zoroastrianism, one of the world’s oldest religions, are celebrating the holiest… Continue reading »

Dodhi Chicken (also known as Doodhi, Winter melon or White Pumpkin) (from cookbook)

By Yasmin Percy Hansotia Ingredients 1 kg Dodhi peel and cubed 1 kg Meat/Chicken 4-5 onions chopped roughly 1 tsp… Continue reading »