The basic feature of a Parsi lunch meal is rice, eaten with lentils or a curry. Curry is made with coconut and ras without, with curry usually being thicker than ras. Dinner would be a meat dish, often accompanied by rotli, naan or paratha, potatoes or other vegetable curry. Kachumbar (a sharp onion-cucumber salad) accompanies most meals.

Popular Parsi dishes include:

Also popular among Parsis, but less so elsewhere, are the typical Parsi eeda (egg) dishes, which include akuri (scrambled eggs with spices) and the pora (“Parsi” omelette). Also, vegetables like okra, tomato, potato and others are often cooked with eggs on top.

Traditional breakfasts during the 1930s in Mumbai or in many South Gujarat villages consisted of khurchan (offal meats cooked with potatoes in a spicy gravy), and some variant of the ubiquitous deep-fried, fried or half-fried eggs. In agrarian communities, this would be washed down by copious quantities of coconut toddy, often straight off the tree. You can find many of the traditional parsi recipes here.

Although in the not-so-distant past, vegetables were considered a ‘poor peoples food’, there is a presently a trend towards light eating, no red-meat and even vegan and  vegetarianism.

Parsis landed in India and have contributed to the Indian Economy greatly, read about the milk story!

Find cooking guide to help with measurements here.

Many thanks to you all, who already got your cookbook copies and your warm, delightful feedback on the book; so glad to see the Cooking books are being used for cooking and enjoyed in your homes and business.

Bon Appétit !

%d bloggers like this: