Celebrations

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
PHOTO credit: Cookbook Cover Collage by Rita Jamshed Kapadia.
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.

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”

19 thoughts on “Celebrations”

  • 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

  • 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!

  • 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!

  • 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

  • http://Nauzer%20Rustom%20Batliwalla

    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

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

  • 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!

Ask Rita

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