September 13, 2018

My Bombay Kitchen: Traditional and Modern Parsi Home Cooking Paperback

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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August 22, 2018

Vividh Vani by Meherbai Jamshedji Wadia

Dear All, It gives me great pleasure to make available the PRINTED  “Vividh Vani” by Meherbai Jamshedji Wadia.  First published in circa 1867, this mammoth cookbooks of two volumes total 1570 pages and has 2180 recipes, of traditional Parsi Indian cuisine, plus Continental Western and British Cuisines. This cookbook is an antique and many Zoroastrian […]

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July 30, 2018 Malido is a speciality of ours. Made from pure ingredients with flour, eggs, nutmeg, cardamon and garnished with fried or roasted almonds and raisins. Cherries can be added if desired.

Muktad, Malido and Memories

Food cooked for Muktad prayers is kept on a table set aside with the Afargan. Items like Malido, Daran, Papri for chasni are prepared. After the prayers are done the food is partaken of with clean hands.

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June 19, 2018

Parsi Cuisine Manna of the 21st Century

The cookbook “Parsi Cuisine Manna of the 21st Century” provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine of India.  With classical and regional India’s Parsi / Parsee recipes as well as an introduction to Parsi heritage, history, and culture. The book’s […]

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June 11, 2018

Chasni Recipes

Chasni served at 11th World Zoroastrian Congress – Perth, Australia After the Jashan, the Master of Ceremonies Zarine Commissariat, Afreed Mistry and Farzana Khambatta took over and the Ervads were felicitated by our Congress Chairman Mr Firoz Pestonji, for their contribution to the community. Aspandiyar jee also gave a short speech informing the people of the importance of the Jashan […]

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June 1, 2018

Ravo

Ravo Recipe by Rita Jamshed Kapadia INGREDIENTS 1 liter or 4.5 cups of cold milk or as needed 4 tbsp. of Ravo (semolina or suji) 4 tbsp. (equal quantity ratio to ravo) of sugar (less for diabetics) 1 Egg 1/2 cup water or as needed 2-3 drops of Vanilla or Rose essence ½ tsp. of […]

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March 14, 2018

FEZANA 2018 Jamshedi Navroze celebration of the Zoroastrianism Awareness Project

ParsiCuisine.com is proud to support FEZANA in the 2018 Jamshedi Navroze celebration of the Zoroastrianism Awareness Project! Navroze/NowRuz, the arrival of Spring, on the day of the vernal equinox, around March 21st, is a time for thanksgiving and celebration. The cold and dark days of winter are banished, and the warmth and rejuvenation of spring […]

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January 14, 2018

A Parsi Story: Sugar in the Milk

I would like to take you on a journey into the culture, and nuances of the Parsi Cuisine of India. I would like to present to you the famous Story of Parsi immigration (into India) and their welcome with “Sugar in the Milk”. One of the oldest stories of Sugar and Milk in Parsis (Parsi / […]

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December 21, 2017

Shab-e Yalda: When Light Shines and Goodness Prevails

Today is the Shortest Day of the Year and the Darkest. Yalda on December 21 is celebrated in many parts of the world. Eating watermelon today is believed to keep you healthy in the new year. Watermelon seeds are one of the items in the parsi char jat nu magaj. I was requested to create […]

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November 30, 2017

Get A FREE Persian OR Parsi Cookbook on Signup or Renewal of FEZANA Journal Subscription.

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