This cookbook is for today’s generation of home cooks and gourmet chefs.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 full color photographs. Over 150 Recipes are intertwined with descriptions of ancient and modern Indian Parsi ceremonies. Manna of the 21st Century: Parsi Cuisine Hardcover & Paperback. PURCHASE on AMAZON https://amzn.to/3L4aT0a
Green highlights have recipes associated. Click to access recipe.
Click here for GLOSSARY & TRANSLATION
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, patra ni 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. Early preparation (one day ahead) required.
Breakfast
Parsi Sev Sweet Vermicelli
Parsi Ravo (Sweet cream of wheat)
Akuri
Lunch
Dhan Dal (Steamed Rice with plain dal) with Khari Fish
Fried Pomfret (Tareli Maachi)
Dinner
Kid Gosht
Dessert
Lagan nu Custard
Snacks
Batasa – a favorite biscuit snack. Good with Tea or Coffee anytime!
Rita
Cookery Book: Gifted by many for Navroz, a Wedding or Birthday.
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”
thrity
Jul 7, 2014, 10:04 pmLovely recipes, mouth watering food, worth a try for the coming festive days.
Rita
Jul 7, 2014, 10:10 pmThanks Thrity coming from an expert like you in parsi foods, this means a lot.
zinobiaZinobia
Aug 8, 2014, 3:14 amThanks for your mouthwatering recipe advice
Rita
Aug 8, 2014, 1:34 pmZinobia,
It is my pleasure. Hope it will inspire you to cook some.
Rita
Zerin Khambatta
Aug 8, 2014, 10:56 pmNeed advice. Can yeast be added to make bhakhra puff up
Rita
Aug 8, 2014, 11:56 pmYes, 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 pmDear 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 pmYes, 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 pmWell written and informative. Good pics of parsi dishes. Thnks. Happy navroze.
Rita
Mar 3, 2015, 10:05 amDear 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 amAlways 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 amThank you Nauzer, Happy Navroz and the rest of the year to you. Keep visiting and cooking.
Rita
Sandhya
Jul 7, 2017, 4:39 pmAll 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 pmThanks 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!
Rita
Oct 10, 2018, 10:13 amThank you so much ❤
Rita
Oct 10, 2018, 10:14 amThank you so much ❤
Rita
Oct 10, 2018, 10:15 amThank you so much ❤
Yazad
Mar 3, 2019, 1:42 pmMakes my mouth water!
nancyc
Jul 7, 2019, 5:35 pmWow-so many great recipes here! 🙂