“Nav” (meaning new) + “roze”(meaning day) = “New Day”
2019 Shahenshahi New Year
Navroze / Nowruz / Nooruz is on March 21, 2019.
Commemorated in a grand and elaborate fashion, preparations for Navroze begin well in advance. Houses are cleaned to remove all the cobwebs and painted new. They are then adorned with different auspicious symbols, namely, stars, butterflies, birds and fish. New attires are ordered and made especially for the festival. On the day of Navroze, people dress in their new and best clothes and put on gold and silver kustis and caps. The doors and windows are beautified with garlands of roses and jasmines. Color powders are used for creating beautiful and attractive patterns, known as Chok or rangoli, on the steps and thresholds. These intricate and creative patterns display the sanctity of the festivals. Moreover, fish and floral motifs are a favorite among rangolis and considered highly auspicious.
Guests are welcomed by sprinkling rose water and rice, followed by applying a tilak. Breakfast usually consists of Sev (a vermicelli preparation roasted in ghee and choc-a-bloc with dry fruits) which is served with yogurt and enjoyed by young and old alike. After breakfast, it is time to visit the Agiary or Fire Temple to offer prayers. Special thanksgiving prayers, known as Jashan, are held and sandalwood is offered to the Holy Fire. At the end of this religious ceremony, all Parsis take the privilege to exchange new greetings with one another by saying ‘Sal Mubarak’. Back home, special delicacies are made marking the lunch as an elaborate and delicious affair.
Various Parsi dishes, such as Sali boti (a mutton and potato preparation), chicken farchas, patrani machchi (fish steamed in a leaf), mutton pulao and dal, kid gosh and saas ni machchi (a thick white gravy with pomfret) jostle for space on the table. However, the most significant dish that forms an integral part of Navroz celebrations is pulav (rice enriched with nuts and saffron, aka biryani). Besides, plain rice and moong dal are a must on this day. Desserts too are not behind in terms of variety, the most important being falooda. It is a sweet milk drink made from vermicelli and flavored with rose essence. Lagan-nu-custard, or caramel custard, is another favorite on this occasion. The entire day is spent by visiting friends and relative and exchanging good wishes and blessings.
We hope you will cook delicious, mouth-watering food with the recipes, cookbooks and videos provided on this site.
Suggested Menu for the Navroz day:
Breakfast
Parsi Sev Sweet Vermicelli (shown above)
Parsi Ravo (Sweet cream of wheat)
Akuri
Lunch
Dhan Dal (Steamed Rice with plain dal) with Khari Fish
Fried Pomfret (Tareli Maachi)
Dinner
Chicken with Apricots / Jardalu ma Marghi
Dessert
Lagan nu Custard
Batasa – a favorite biscuit snack. Good with Tea or Coffee anytime!
Lovely recipes, mouth watering food, worth a try for the coming festive days.
Thanks Thrity coming from an expert like you in parsi foods, this means a lot.
Thanks for your mouthwatering recipe advice
Zinobia,
It is my pleasure. Hope it will inspire you to cook some.
Rita
Need advice. Can yeast be added to make bhakhra puff up
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!
Well written and informative. Good pics of parsi dishes. Thnks. Happy navroze.
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
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
Thank you Nauzer, Happy Navroz and the rest of the year to you. Keep visiting and cooking.
Rita
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!
Thank you so much ❤
Thank you so much ❤
Thank you so much ❤