ParsiCuisine.com

Stum Food in the Muktads and Gatha days explained from Udvada

Today’s afternoon Stum – Goan potato curry with basmati rice and kachumber – a lightly tossed onion, cucumber and carrot salad with coriander leaves; some pomegranate seeds, cow’s milk, a rose and freshly drawn well water… Bon apetit!

There is deep spiritual significance behind each of these offerings as they represent the Zoroastrian religion in different classes of creation. An item from either the plant or animal or mineral or vegetable kingdom must resonate or have the same Jiram – a measure of spiritual frequency as the Zoroastrian religion in order for it to be used in any ceremony.

That is why some plants, flowers, fruits or items are never used in our ceremonies despite having good health benefits.

It is also not correct to put any dead matter like meat or fish or fowl in the Stum. It must be remembered that the Stum is for the Ruvan of the person, not the person himself. Hence the personal likes or dislikes of the person when he was alive have no bearing on what is put in the Stum which is prayed for the benefit of his Ruvan.

Editor’s Note: Marzban started Frashogard – The Journal of Ilm-e-Khshnoom, a serious quarterly publication containing for the first time, scholarly level articles on the Zarathushtrian Mystical Revelation in simple, concise English. In order to spread the reach of this Journal even further, he has set up this website and blog.

Rita

These are Original Recipes of the Parsi way of cooking in India. You will find a unique blend of spices, that makes the food very appetizing, nutritious and wholesome. Vegetables, Meats and Dairy products are the foundation. Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater etc, flavor the food and remind us of the sweetness of life. Curry Powder, Ginger, Garlic, etc add the zest! Happy Cooking and enjoy the fruits of your labor. Rita has published several cookbooks on Amazon.com Parsi Cuisine Cookbooks by Mrs. Rita Jamshed Kapadia 1. Parsi Cuisine Manna of the 21st Century 2. Parsi Indian Kitchen 3. Vividh Vani (re-print in Gujarati) 4. Pickles, Chutney, Masala and Preserves 5. Meats, Seafoods, Desserts, Dhansak, Vegetarian Delights 6. Treasured Grandmother's Recipes: Zoroastrian Parsi Celebrations and Ceremonies

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