Welcome to Parsi Cuisine

This is a place to enjoy cooking delicious food, featuring over 400 free recipes, e-cookbooks, and stories.

Learn to cook from the experts with cooking tips. Experience the joy of cooking at home! Bring back those memories of parsi dhansak, ravo and mother’s special dish. Whether it is akuri or lagan nu custard, achaar or curry, I have nostalgic dishes for all your senses! Read stories and cook. Inspired from traditional cookbooks like the Vividh Vani I have a wonderful collection.

For your convenience I created a recipe index to help you cook. Click HERE for recipe index.

Since 1999 (yes 20 years) I have been inspired by old traditional Parsi cookbooks like the “Vividh Vani” (Reprint in Gujarati available) HERE and my mother’s cooking. I have cooked for family and friends, meticulously written recipes and taken photographs over the years.

The Parsi Cuisine cookbook series is a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in India. Today, as accomplished adults in their own fields Rita’s children encouraged her to write this book for their generation.

Parsi Zarathushtis from India have settled in North America and other continents making the land they live in their home.  Adapting to the local produce available, Parsi Cuisine takes on a nuance of that local area. This style of cooking incorporates Indian, Persian, Asian, Mediterranean and other diets.

Cookbooks have authentic, tested mouth-watering recipes with historical background of traditional Parsi Cuisine. Parsi, Persian and Indian Heritage background is given wherever appropriate. I have tried to emphasize how nutritious Parsi-style of cooking is even now in the 21st century.

  • Vasanu is a healthy vitamin rich food; take 2 teaspoons with your morning breakfast –>Recipe

  • Chicken, Lamb, Beef, Mutton, Eggs, Liver and other protein rich foods make the diet to build muscles.

  • Jardaloo ma Gosht is as nutritious and healthy as it was in the 18th Apricots are “fruits for the kings” is what I tell my kids – They are delicious with any meat.

  • Mumbai India in the 21st century is seeing the decline of favorite Irani Bakeries. Mava cakes and other Persian foods are covered. Mava Cakes are the “Cupcakes of the Future”.

  • New Recipes adapted from Sixteenth-Century Parsi cookbooks, tested and made in USA.

  • Vegetarian, Persian and Unique British Raj Era foods explained

  • A glance at a few hundred years of the history of Parsi Cooking

  • Master recipes with photos illustrating the steps.

  • Color photos of most recipes with tips on presentation

I hope these cookbooks inspire you to cook healthy wholesome food for your family and friends. Good Food leads to Good Health which leads to a Good Life. Enjoy food made the Parsi Way!

For purchasing cookbooks on Amazon – click HERE. I can order the correct cookbook and mail it you within US. Please use contact form to get in touch.

Bon Appétit ! Best wishes for good health and good food, Jamva Chaloji !


These 2 videos are for making the Parsi Kumas Cake.

Video 1

Video 2

Kumas Recipe

by Rita Jamshed Kapadia

Makes 24 pieces


  • 6 oz salted butter (melted)

  • 2 cups sugar

  • 5 eggs

  • 1/4 cup grated blanched Almonds for cake mix

  • 1 cup wheat flour

  • 1 cup rava (fine grain semolina)

  • 1/2 cup cake flour or baking plain flour

  • 2 tsp baking powder

  • 1 tsp salt

  • 3 tsp cardamom powder

  • 2 tsp nutmeg

  • 1 1/2 cup yogurt (Measure the yogurt and keep in glass container at room temperature covered, the day ahead.)

  • 5 -7 strands of Saffron (see video for use of saffron)

  • 1/4 cup grated blanched Almonds for Garnish


  1. On the day of baking Grind 1/2 tsp saffron and add to yogurt. Keep aside this is your wet mix.

  2. Prepare a 13 by 9 inch glass tray by applying melted butter and sprinkling flour.

  3. Sift and combine the flours in a large bowl.

  4. Add to the flour mix, 1/4 cup of almonds, baking powder, salt, cardamon and nutmeg. Keep aside this is your dry mix.

  5. In a mixer, cream the sugar and eggs. Add eggs one by one.

  6. Alternate and add the dry mix and wet yogurt saffron mix a small portion at a time (see video). Blend well.

  7. Pour out in the baking tray.

  8. Pre-heat oven to 350 degrees. Put tray in oven for 5 minutes till dough is hot. Now add all of the melted butter to the bubbly kumas, mix well and stir with a spatula till all the butter is absorbed. This is essential to a fluffy and moist kumas cake! 

  9. If desired sprinkle 1/4 cup of chopped almonds on top.

  10. Bake 350 degrees for 40 minutes in a pre-heated oven. Now and then check with inserting a toothpick or a blunt knife, to make sure kumas cake is baked. If the knife comes out clean without sticky dough, know the kumas is done.

Recipe is from the cookbook – Parsi Cuisine Manna of the 21st Century.

4 thoughts on “Welcome to Parsi Cuisine

  1. What a fabulous cuisine style you have! I love Persian and Indian food. So full of flavor, and congrats on all your cookbooks. What an accomplishment – bravo!

  2. How wonderful to have written cook books. How proud you must be of your work and traditions. I love your recipe index too. It makes life so much easier! Thankyou for sharing this with #FiestaFriday


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