Seven ways to celebrate Navroze

Whichever word terminology is used Happy Navroze / Nawruz / Nooruz / Navroz is a celebration of spring.

Nowruz 2022 in United States will be at 11:33 AM on Sunday March 20, 2022

Nowruz 2022 in India will be on Monday March 21, 2022

Whichever word terminology is used Happy Navroze / Nawruz / Nooruz / Navroz is a celebration of spring.

India’s Parsi Breakfast usually consists of Sweet Ravo (Semolina) – choc-a-bloc with dry fruits) which is served with yogurt and enjoyed by young and old alike.

Mouth watering Parsi dishes are Kid Gosht, Sali boti (a mutton and potato preparation), chicken farchas, patrani machchi (fish steamed in a leaf), mutton pulao or Berry Pulao and Dhansak / Masala dal and saas ni machchi (a thick white gravy with pomfret) jostle for space on the table.

Desserts too are not behind in terms of variety, the most easy to make being Falooda. It is a sweet milk drink made from vermicelli and flavored with rose essence. Lagan-nu-custard is a favorite on this occasion.

If you are adventurous – go for making Rita’s famous Dar ni Pori (Sweet pastry with lentils) or Rita’s Malido.

Breakfast

Parsi Ravo (Sweet cream of wheat)

Lunch

Dhan Dal (Steamed Rice with plain dal) with Khari Fish

Dinner

Dessert

Snacks

Batasa – a favorite biscuit snack. Good with Tea or Coffee anytime!

Rita
Cookery Book: Gifted by many for Navroz, a Wedding or Birthday.

Order Signed Cookbook — Cookbook: Manna of the 21st Century: Parsi Cuisine Paperback by Rita Jamshed Kapadia

My mega coffee table Cookbook “Parsi Cuisine Manna of the 21st Century” is available. Click here to read the reviews by Roshan Rivetna, Dolly Dastoor, Farishta Dinshaw, Peri Avari, Jasmine Baria and many more.

USA: Available as paperback or hardcover worldwide on Amazon.

UK: Available as paperback or hardcover worldwide on Amazon.

Other cookbooks in the “Parsi Cuisine Series”

ParsiCuisine.com

Indian Parsi Cuisine Cookbooks

19 Comments

thrity

Jul 7, 2014, 10:04 pm

Lovely recipes, mouth watering food, worth a try for the coming festive days.

Rita

Jul 7, 2014, 10:10 pm

Thanks Thrity coming from an expert like you in parsi foods, this means a lot.

zinobiaZinobia

Aug 8, 2014, 3:14 am

Thanks for your mouthwatering recipe advice

Rita

Aug 8, 2014, 1:34 pm

Zinobia,
It is my pleasure. Hope it will inspire you to cook some.
Rita

Zerin Khambatta

Aug 8, 2014, 10:56 pm

Need advice. Can yeast be added to make bhakhra puff up

Rita

Aug 8, 2014, 11:56 pm

Yes, yeast can be used to puff up bhakhras. I have experimented and the bhakras do taste different with a yeasty flavor. Add some cardamon, almonds to offset. Be careful of the amount of yeast, do not use more than needed or you may get bread like bhakhras.

Maybe our other expert members can help out with some advice – please let us know.
Rita

Peri’s Spice Ladle

Aug 8, 2014, 2:23 pm

Dear Rita, Lovely lovely menu for our New Year…I linked to your mom’s Lagan nu Custard in my post today, its the best version I know. Wish you all a happy and healthy Saal Mubarak!

Rita

Aug 8, 2014, 3:27 pm

Yes, my mother’s lagan nu custard is so good. i am visiting her soon and look forward to her making it. She is 85 and diabetic. Thanks for the link, I will tell her too. Saal Mubarak to you and yours!

Gooloo

Mar 3, 2015, 2:32 pm

Well written and informative. Good pics of parsi dishes. Thnks. Happy navroze.

Rita

Mar 3, 2015, 10:05 am

Dear Gooloo,
Happy Navroze to you and family.
Over so many years you have been a “regular”, we really like regulars like you!
Thank you so much for your support.
Best wishes,
Rita

Nauzer Rustom Batliwalla

Mar 3, 2016, 2:55 am

Always look forward to your yummy recipes. Besides which, your recipes are not to complex to follow. I’m a die hard fan of you, Ma’am. Happy Navroz to all. May our tribe increase. NauZ

Parsi Cuisine

Mar 3, 2016, 8:39 am

Thank you Nauzer, Happy Navroz and the rest of the year to you. Keep visiting and cooking.
Rita

Sandhya

Jul 7, 2017, 4:39 pm

All the food looks so mouthwatering Rita! I love Parsi food. My mom used to make the prawn patia which I loved too.

Rita

Jul 7, 2017, 12:40 pm

Thanks Sandhya. We have learnt so much of cooking techniques and process from Maharashtra. After all the largest population of parsis reside in Mumbai along with the Maharashtrians!