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!

Happy Cooking ! Here are some traditional recipes by food category. Click on link to get recipe:

• EGGS
  

  Akuri (Scrambled Eggs with spices)

• Omelette (Poro) is a wonderful breakfast dish, spicy and goes well with jam and toast. 

• Ravo is a sweet semolina breakfast. (made on auspicious occasions)

• Bharuchi Akuri (Scrambled Eggs with raisins and nuts)

• Tabota par Eeda (Tomato Eggs)

Desserts

• Dar ni Pori – Pastry filled with Sweet Lentils and Dry fruits, also known as the Indian Dar ni Pori

• Kummas

• Marzipan for making badam ni boi

• Dudh na Puff (Parsi old time favorite)

• Bhakhra is a parsi snack or dessert. Enjoyed at tea or after a meal.

• Sev is made from the thinnest vermicelli (wheat)

• Kulfi (Icecream) with Pistachios

• Nankhatai Biscuits

• Falooda

• Lagan nu Custard (from India and British times)

• Sandhna

• Coconut Khaman Lavra (from cookbook)

• Varadhvara

• Vasanu

Fish Recipes

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

• Dhan Dar patio

• Fried Pomfret

• Patra ni Maachi

• Patra ni Maachi Chutney

• Saas maachi no (by Jeroo Mehta)

• Tareli Maachi (Fried Fish)

• Kolmi Paatio (Shrimp Patia)

• Levti (how to fry)

• Khichri (Vaghareli) 

Pork, Lamb or Beef Recipes 

• Khorshed Masi’s  Junglee Palav / Dill (Suva Ni Bhaji) no Palav

• Kaju Mutton  (Cashew Mutton)

• “Lamb Roast” is a spicy version of leg of lamb roasted in a curry

• “Jardaloo ma Gosht” is Apricot Meat Stew 

• Jardalu ma Marghi (Parsi-Style Chicken Curry with Apricots and Shoestring Potatoes) (from cookbook)

• “Dahi nu Gosht” is Meat with Yogurt

• “Boti Papeta” is Meat and Potatoes

• “Kheemo” is a spicy minced beef/lamb/chicken/turkey dish

• Mutton Cutlets

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Snacks 

• Batasa  is another parsi favorite. Dip the batasa into your tea or coffee for the right amount of time so that it melts in your mouth and explodes with the unique BATASA flavor.

• Bhakhra – A Tea Time Snack made with white flour (maida)

• Chapat

• Kopra Paak is a coconut delight and fudge like

• Crunchy, Crispy, Chickpeas made in different flavors, and like Channa Chor Garam

• Nankhatai

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Vegetarian Recipes

• Parsi Mitthu Dahi

• Batasa

• Masala Chai Spiced Tea

• Dal ni Pori – Pastry filled with Sweet Lentils and Dry fruits, also known as the Indian Dar ni Pori

• Falooda – Traditional with Rose Flavor

• Khichri Rice and lentils made with spices. Omit the spices and you get plain Khichri which children love to eat with sugar, butter or ghee

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Rice, Beans and Lentils Recipes

• Dhansak or Dhunsak with chicken, sides of Brown Rice and Kachumbar

 

Food made for the holy days of Muktad


What’s the difference between papri and daran to eat with malido?

• Papri is fried like a puri.
• Papri is sweet.
• Farmasu Papri is made with milk, egg yolk, caraway seed and cardamon.
• Daran are like small rotlis or chappaties slightly thicker and roasted on a tava.
• Daran is not salted ever. No is salt added and roasted like rotli

Papdi to eat with Malido from the famous Vividh Vani cookbook

Recipe translated from Gujarati to English by Rita Jamshed Kapadia