Indias Parsi Cooking Vessels

By Rita Jamshed Kapadia No comments

Popatjee Recipe Reviving the Art of Kalai from Lucknow, a tinning process of utensils. Earlier the metal of copper and brass were used in the Indian kitchen but with the rapid intrusion of stainless steel and aluminium vessels, these vessels have become extinct from the modern day kitchen. These artisans perform kalai work on copper […]

A Tribute to the Feriyas

By Rita Jamshed Kapadia 2 comments

Feriyas is a colloquialism from Feriwalla, Gujarati for someone who takes a ‘Fero’, a round of some place. During the struggle for Indian Independence, people used to have Prabhat Feri, a small early morning procession that went around singing patriotic songs, raising the Indian flag and reminding people about Independence struggle. Fist published on Parsi […]

Parsis gets their last name and first name with food

By Rita Jamshed Kapadia No comments

It is no exaggeration to say that Parsis, the Zoroastrians of India, take their food seriously – very seriously. Love of good food and drink plays a central, oftentimes quirky, role in nearly every aspect of our culture. When our babies sit upright for the first time, we celebrate by making them sit on top […]

Almond Macroons

By Rita Jamshed Kapadia 7 comments

Ingredients 1 cup fine powdered sugar2 cups roasted and ground Almonds or Hazelnuts3 eggs white1 tsp. vanilla essence1 ½ cup very lightly roasted slivered/flaked almonds1 tsp. Butter for greasing fingers2 tbsp. powdered sugar for sprinkling (optional) Method Preheat oven to 350 degrees and line a baking tray with parchment or butter paper. In a glass […]

Cillie’s – A sweet token from the Parsis of Karachi

By Rita Jamshed Kapadia No comments

The Parsi community in Karachi has always been a minority, but one that has left an inimitable legacy. Late Jehangir Framroze Punthakey, in his book, The Karachi Zoroastrian Calendar, called the Parsis, “the makers of the Karachi of today.” They belonged to the elite in Karachi, with the city’s first mayor, Jamshed Nusserwanji, also belonging to a Parsi […]

Recipe Contest Winner: Pav Bhaji

By Rita Jamshed Kapadia 5 comments

Congratulations to our member Erik Treasuryvala for his Pav Bhaji Masala and Pav Bhaji recipes. Erik says – Pav Bhaji has its origins in the civil war of America in the 1860s. Read more here… Erik is a member of the Facebook Parsi Cuisine (PC) group and regularly shares his creations with us. I am […]

Udvada’s Sweet and Crispy Parsi Puri – Tal Papra Recipe

By Rita Jamshed Kapadia 2 comments

by Ervad Marzban Hathiram Editor’s Note: Sweet and Crispy Parsi Puri stays for a long time like a month. It is fondly called Tal Papra. Made from sesame seeds (Tal), cardamom and nutmeg powder, and caraway seeds. As I get ready for a very important prayer day tomorrow, here’s an old recipe not very commonly made today.. […]