Welcome to Parsi Cuisine.The Parsi way of cooking is traditionally adapted from Indian and from Indian ingredients and spices.

  • Vegetables, Meats, Eggs and Dairy products are the foundation of the parsi diet.

  • Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater, and Vanilla flavor the food and remind us of the sweetness of life.

  • Curry Powder, Ginger, Garlic, add the zest to the palate.

It is well known that Turmeric, Ginger, Garlic, Cumin, Saffron, cinnamon have health benefits. Do not be afraid to add a pinch here and there. Happy cooking and stay healthy!

Here are some complementary recipes for you, I hope you enjoy making the dish, if you do and can send us your feedback, it will be appreciated. Purchase the cookbook HERE.

Egg Dishes (See Eggs Cookbook)

Breads

Desserts (See Desserts Cookbook)

Fish Recipes (See Seafoods Cookbook)

Kolmi substitute is Shrimp. Generally any white fish can be a substitute for Promfret. Maachi is a generic avancular name for seafood.

Pork, Lamb or Beef Recipes (See Meat Dishes Cookbook)

Snacks (See Parsi Cuisine Manna of the 21st Century Cookbook for recipes)

Vegetarian Recipes (See Vegetarian Delights Cookbook)

Masala Recipes (See Pickles and Chutney Cookbooks)

Masala are unique parsi spices, sauces and chutneys blended and stored. They are to be used for cooking later. Making these ahead is convenient and saves time.

Rice, Beans and Lentils Recipes (See Parsi Cuisine Manna of the 21st Century Cookbook for recipes)

Persian Dishes 

Chicken Recipes (See Meat Dishes Cookbook)

Pickles and Preserves  (See Pickles and Chutney Cookbooks)

Drinks and Beverages (See Parsi Cuisine Manna of the 21st Century Cookbook for recipes)

Auspicious Occasions give rise to Celebrations and Ceremonies in every culture. 

Here are some common dishes to cook up:

Comments

%d bloggers like this: