Bhakhra

Ingredients: 3/4 cup whole wheat flour 1 cup all purpose bleached flour 1/2 cup sugar 1/2 cup fine semolina (Ravo) 1/2 cup sugar 1/2 cup ghee (clarified butter) 1 egg, beaten 125ml toddy mixed with 1 tsp sugar and 125 ml warm water (Beer can be substituted for toddy) Water as required 1 tsp powdered cardamom […]

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VIDEO and RECIPE : Traditional Parsi Akuri made the old fashioned way and with the old fashioned taste!

Traditional Parsi Akuri made the old fashioned way and with the old fashioned taste! My daughter Roshni says: After years of observing and searching and finally finding the right vessel in Ahmedabad, I have finally achieved Parsi akuri just like my grandmother’s! (yes, the pot/pan makes a difference). Akuri is basically scrambled eggs. The way […]

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New Cookbook: “Spice up your Celebration” by Peri Avari

  Indian inspired recipes for your occasions, holidays and entertaining. Recipe: LEMONY MASALA MAHI-MAHI FISH TIKKA KEBAB ‘SPICE UP YOUR CELEBRATION’ by Peri Avari While Sanskrit phrases are not really my expertise, ‘Atithi Devo Bhavah’ has long been my mantra for entertaining guests. Translating to ‘Guest is God,’ this ancient Indian phrase alludes to the […]

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Celebrating Navroze 2018

“Nav” (meaning new) + “roze”(meaning day)  = “New Day” The Zoroastrian Jamshedi Navroze / Nowruz / Nooruz is on March 21, 2018. Zoroastrian Ceremonies celebrated with Indian Parsi Foods. Parsi Weddings, Navjotes, Agarni, Pug Ladoo Ceremony, Death and Birth Ceremonies, etc. Cookbook presents an journey into the Food, History and Heritage of the Zoroastrians of […]

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Parsi Cuisine Cookbooks

The cookbook “Parsi Cuisine” provides classical and regional Parsi recipes as well as an introduction to Parsi heritage, history, and culture. The book’s Recipes, Full color photographs, Step-by-step instructions and 240 pages are intertwined with descriptions of ancient and modern Parsi ceremonies, folktales, travel excerpts and anecdotes. The author Rita Jamshed Kapadia resides in USA […]

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Restaurant: SodaBottleOpenerWala

Twenty-six-year-old chef-manager Anahita Dhondy is working to popularize Parsi cuisine through a rapidly expanding chain of restaurants – SodaBottleOpenerWala. In “Soda’s ‘chilled out’ boss,” August 7 issue, she reveals that she is off in October to Gujarat to “all the small cities which are populated with Parsis to do some research, get some old recipes […]

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