Parsi Cuisine
My Bombay Kitchen

My Bombay Kitchen

My Bombay Kitchen: Traditional and Modern Parsi Home Cooking Paperback – June 18, 2007 The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India’s rapidly dwindling Parsi population―descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the […]

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Instant Pot: Ayurvedic Detox with Khichri

Instant Pot: Ayurvedic Detox with Khichri

Khichri is a free-form dish, allowing for many variations. Although any type of lentil can be used like Mung, Tuver, or Masoor, the most common parsi version uses Tuver dal. White Basmati rice is used since it is easy to digest but brown rice can also be used for more fiber and minerals in your […]

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Parsi Mitthu Dahi

Parsi Mitthu Dahi

by Rita Jamshed Kapadia Home-made Sweet Yogurt is a traditional parsi dish for Birthday, Navjote, Wedding, Jashan and other auspicious occasions. Mitthu Dahi is served cold with Sev, Ravo or just by itself. Dahi is very good for indigestion, heart burn and good health. For example when you are taking antibiotics for a Virus or […]

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