Saas
Parsi Saas
Baba Baby O Movie : Rita’s cookbook featured in movie
The Parsi Dharmshala in Central Calcutta has been fermenting for about 110 years now.
A historical marvel of art, architecture and culture kept under wraps, this heritage guest house is home to an assortment of Parsi gastronomical delights carefully being preserved by the Kitchen of Meher & Dara Hansotia.
Meher and Dara Hansotia, Baachi Karkaria in Calcutta.
Take a look at this short documentary
on Calcutta’s long-lost congenial company
to know more about the pedigree tracing
back to Iran, Bombay State and Freddie Mercury.
https://fb.watch/k6RPw69EOX/?mibextid=Nif5oz
Music:
Raag Sindhi Bhairavi by Ustad Aashish Khan & John Barham
Made by:
Jaimin Rajani & Vineet Arora
Assisted by:
Annway Ghosh
Special Thanks:
Shiraz Ali Khan
Bachi Karkaria
Recipe for Meher’s Special Cutlet:
– Boiled Potatoes, Mashed
– Boiled Eggs, Grated
– Boiled Chicken, Shredded
– Cheese, Grated
– Mustard Powder
– Chopped Green Chillies
– Salt & Pepper
For Frying:
– Oil
– Beaten Eggs For Egg Wash
– Bread Crumbs
Mix all non-frying ingredients. Make patties / balls out of the mixture. Coat in breadcrumbs, dip into egg wash and fry till golden brown.
The Manackjee Rustomjee Parsi Dharamshala is located at the following address:
9 Bow Street
Kolkata 700012
Rita’s cookbook is published on Amazon and ParsiCuisine.com
Health Effects of Garlic and how it is used in Parsi Food.
Health Effects of Garlic and how it is used in Parsi Food.
White Pomfret, Silver Pomfret, Pompano, Palmburo Fish – whats the difference?
White Pomfret, Silver Pomfret, Pompano, Palmburo Fish – whats the difference?
Fish wrapped in Banana Leaf with delicious Chutney: Parsi Patra ni Maachi
Fish wrapped in Banana Leaf with delicious Chutney: Parsi Patra ni Maachi
Recipes for Parsi New Year
Navroz is celebrated to mark the beginning of the new Persian calendar. In the Persian language ‘Nav’ means new, and ‘Roz’ that stands for – New Day. New Delhi: The Parsi New Year is called ‘Navroz’ or ‘Nowruz’, which means a ‘New Day’. Navroz marks the beginning of a fresh year for the Parsis.
80 Biryanis around the world
Best Biriyani Around the world and its OriginBiryani was originated in Iran (Persia) and it was brought to South Asia by Iranian travelers and merchants. Local variants of this dish are popular not only in South Asia but also in Arabia and within various South Asian communities in Western countries. The spices and condiments used […]
Parsi Paatiyo
Parsi Fish Paatiyo
Cooking Class: Patra ni Maachi
Cooking Class: Patra ni Maachi
Creamy Coconut Chutney
This chutney may be used on Patra ni Maachi, Salmon Baked Fish, Sandwiches, Potato Pattice and as a condiment. Ingredients: 4 tbsp desiccated coconut 1 cup cream of coconut 2 small bunches Coriander 4 green Chilies 2 tsp sugar 1 tsp Salt I lime, juice of 2 tsp cumin seeds 4 cloves Garlic roasted 1/4 […]
Fish Curry
A quick and easy fish curry. Ingredients 1 lb salmon fillets (I used salmon fillets but any fish like cod, haddock or shrimps can be used.) 3 tsp marchu lasan (Green Chillies and garlic minced together) 3 tsp Besan / Chick pea flour Dry curry spice powder: 1 tsp each of turmeric, red chilli or […]
Nana Jhinga Nu Patiyu
From Deven Parlikar My grandmother had such a strong influence in my culinary journey. As a Parsi woman married to a Maharashtrian man, she introduced the world of amazing Parsi food to all of us, her family!! One of my absolute favorite dishes she made was her “Nana jhinga nu Patiyu” – a Parsi Shrimp […]
Shrimp Coconut Sauce called Patio
Shrimp Coconut Sauce called Patio
India’s brilliant Bombay Duck
By Meher Mirza Fiendishly ugly and pungently smelly, Bombay duck can be quite off-putting. So why is it so beloved throughout Mumbai? 21 January 2020 When I was a little girl growing up in Bombay, June was the month I looked forward to the most. It was the month when the charred, inky monsoon clouds, […]
- 1
- 2