Parsi Cuisine

Welcome to Parsi Cuisine.The Parsi way of cooking is traditionally adapted from Indian and from Indian ingredients and spices.

Vegetables, Meats, Eggs and Dairy products are the foundation of the parsi diet.
Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater, and Vanilla flavor the food and remind us of the sweetness of life.
Curry Powder, Ginger, Garlic, add the zest to the palate.

It is well known that Turmeric, Ginger, Garlic, Cumin, Saffron, cinnamon have health benefits. Do not be afraid to add a pinch here and there. Happy cooking and stay healthy!

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.

APPETIZERS

CATERERS & RESTAURANTS

CHUTNEY

COOKING TIPS

DRINKS & BEVERAGE

EGGS

FISH & SEAFOODS

GLUTEN FREE

HERBS

HEALTH RECIPES

INSTANT POT RECIPES for Parsi Cooking

MEATS

PICKLES

SNACKS

SPICES

SWEETS, MITHAI & DESSERTS

VEGETARIAN DIET

VEGAN DIET

VIDEOS

WINES

Since 1999 (yes 20 years) I have been inspired by old traditional Parsi cookbooks like the “Vividh Vani” 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 21^st 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 18^th Apricots are “fruits for the kings” is what I tell my kids – They are delicious with any meat.
Mumbai India in the 21^st 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!

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

Rita

Bon Appétit ! Enjoy these favorite recipes and happy cooking.

Desserts

Fish Recipes

Kolmi substitute is Shrimp. Generally any white fish can be a substitute for Promfret. Maachi is a generic avancular name for seafood.

Pork, Lamb or Beef Recipes

Snacks

Batasa is another parsi favorite. Dip the batasa into your tea or coffee for the right amount of time so that it melts in your mouth and explodes with the unique BATASA flavor.

Vegetarian Recipes

Rice, Beans and Lentils Recipes

Happy Valentine's Day — Happy Valentine’s Day

Welcome to Parsi Cuisine.The Parsi way of cooking is traditionally adapted from Indian and from Indian ingredients and spices.

Vegetables, Meats, Eggs and Dairy products are the foundation of the parsi diet.

Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater, and Vanilla flavor the food and remind us of the sweetness of life.

Curry Powder, Ginger, Garlic, add the zest to the palate.

It is well known that Turmeric, Ginger, Garlic, Cumin, Saffron, cinnamon have health benefits. Do not be afraid to add a pinch here and there. Happy cooking and stay healthy!

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

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

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

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!

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

Rita

Bon Appétit ! Enjoy these favorite recipes and happy cooking.

Ravo is a sweet semolina breakfast. (made on auspicious occasions)

Tabota par Eeda (Tomato Eggs)

Desserts

Fish Recipes

Kolmi substitute is Shrimp. Generally any white fish can be a substitute for Promfret. Maachi is a generic avancular name for seafood.

Saas maachi no (by Jeroo Mehta)

Khichri (Vaghareli)

Pork, Lamb or Beef Recipes

Kaju Mutton (Cashew Mutton)

Snacks

Vegetarian Recipes

Masala Chai Spiced Tea

Rice, Beans and Lentils Recipes

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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 21^st century.

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

Mumbai India in the 21^st 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”.