How to fry fish parsi style

4 Fish steaks/slices (1 lb approx).

Any fish like Salmon, Trout, Halibut, King Fish, Mackerel, Haddock, Tilapia, Flounder can be used.  Pomfret an Indian Pacific Ocean Fish is used in this recipe.

 Click Here for the full recipe

Parsi Mutton Cutlets

Aditya Bal whips up his version of the Parsi mutton cutlets. They are succulent and delicious.

Click Here for the recipe

Courtesy : Jehangir Bisney

High Spirits Cookout – Khodu Irani speaks

PD — Tell us something about the beginning of High Spirits?

Khodu Irani — We started way back in 2005. I wanted my own place to run as I didn’t want to do what every other dub was doing. That’s where High Spirits came about. I had this place, my uncle’s. We started off as a simple retro music bar, slowly started doing live gigs, and then ventured into independent artists. We were one of the first ones in India to do theme parties, mainly the Halloween Theme Parties. That’s how High Spirits took off.

PD — When did you get the idea of doing a Cookout?

Khodu Irani — What I have realized that in Pune, everything is formal, people dress up, look good for a party etc. I don’t want that formality. I want the people to feel at home, and High gives a homely feeling, with the whole backyard-BBQ party. You don’t get it anywhere. The whole point of the cookout is to give something chilled out to people on a lazy Sunday, where they are not bothered of what they are wearing, what they are doing, but just hang out, get some good food, make your own burger kind of a thing. Plus it’s also a nice way to introduce people to the underground music. That’s basically how the cookout came about. It is pretty fresh; we started off about 3 months ago, so we have done around 15 cookouts. Here at High, we don’t do a single genre. At some clubs you will find only Electronic, or only rock. We try to give diversity, try to make them experience every kind of music

Click Here for the full interview

Navroze Nosh: Ten Traditional Parsi Treats For New Year

Parsi New Year, which falls on March 21, marks the onset of spring and calls for partaking in a traditional meal of such staples as salli boti; patra ni macchi; dhansak; berry pulao; saas ni macchi; cutlets; custard and falooda. To help stir up your Navroze feasting this year, we’ve compiled a list of ten not-so-familiar (to non-Parsis that is) foods that we think ought to be included in the celebratory spread.

Sold at: Parsi Amelioration Committee.

Egg Chutney 
Sold at: Dadar Parsi Youth Assembly.

Ronnie’s Mayonnaise
Sold at: Filter.

Sold at: Parsi Amelioration Committee.

Khajoor Ni Pori
Sold at: Dadar Parsi Youth Assembly.

Cheese Saria
Sold at: Sir Ratan Tata Institute (R.T.I.).

Mava Ni Machhi
Sold at: Lukmanji Musaji Sutarwala.

Sold at: Dadar Parsi Youth Assembly.

Sold at: Dadar Parsi Youth Assembly.

Rum Ball
Sold at: Sir Ratan Tata Institute (R.T.I.).

• Dadar Parsi Youth Assembly Perviz Hall, 800 Jame Jamshed Road, Parsi Colony, Dadar (West). Tel: 022 2412 9437.
• Parsi Amelioration Committee (PAC) Shashtri Hall, Shop No.3, Ground Floor, opposite Adenwala Bungalow, near Bhatia Hospital, Tardeo. Tel: 022 2386 5868.
• Filter 43 V. B. Gandhi Marg, behind Rhythm House, Kala Ghoda. Tel: 022 2288 7070.
• Lukmanji Musaji Sutarwala Opposite Ram Mandir, Nagdevi Street, near Patel Restaurant, Masjid. Tel: 022 6635 5646.
 R.T.I. 35 N. S. Patkar Marg, Hughes Road, near Westside. Tel: 022 6623 6969. Also at 788, Jame Jamshed Road, Dadar Parsi Colony, Dadar (East). Tel: 022 2414 8513. Holland House, opposite Regal Cinema, behind Delhi Darbar, Shahid Bhagat Singh Road, Apollo Bunder. Tel:022 2202 0117.


For full details about each item, click here

Fun Foods From Udwada!!

Udwada is a sleepy town in Gujarat and one of the most sacred places in the world for any Parsi- Irani Zoroastrian. It is the home of our beloved Iran Shah, which houses the holy fire which the Zoroastrians brought with them   when they escaped Iran centuries ago. Trips to Udwada are more of religious pilgrimages and people usually do day trips or stay the night. It’s a small town with barely anything to do and for most city slickers a day is probably all they can tolerate.

I spent two days in this holy town and it was spent doing three things. Praying, meeting the local priests and their families who lived there and EATING! Which to any Parsi Zorastrian is an integral part of the religious experience.  The people of Udwada are humble and so adorable they remind me of Parsi’s from another world. A world so far away from what I’m exposed to in the city and it was just wonderful to interact with them. My tales about the locals is best kept for another post but apart from that a LOT of time was spent eating.  Our breakfast was a typical Parsi meal though I have to be honest I was expecting chunks of chicken or pork along with toast and jam. Sounds ridiculous I know but the more unusual it sounds the more likely some Parsi on the planet somewhere has eaten it!

Click Here for the full story on Roxanne Bamboat’s Blog


Best wishes for a very Happy Navroze on March 21, 2013

We hope you will cook delicious, mouth-watering food with the recipes, ideas provided on this site.

One idea for example , is to ask the baker to add NAVROZE MUBARAK icing on your cake.  (Yes, you may pick up a readymade cake, or bake one using the recipes on this site.)

We hope you bookmark this page and come back to this page as more ideas will follow as Navroze comes closer on March 21, 2013

Home Made Chocolates




Valentines spl rose sticks Rs 15/- per stick only.

Sagan ni boi for your weddings dahi machli ceremony and other spl days….

Plain small Rs 175/-, big Rs 200/-
With almond/cashew Small Rs190/-, big 220/-
Almond/cashew bonanza small 210/-, big 255/-
(Small weighs approx 150gms, big 250gms. Dimensions of both are same, big is thicker)

Orders to be placed atleast 2days in advance.

Enjoy a heart healthy sweet option, call Mahz magic now!

R.T.I. Has Launched A Parsi Buffet

• R.T.I., the Parsi snack shop on Hughes Road, has launched a weekend buffet. From 12.30pm to 3pm every Saturday and Sunday, R.T.I. will serve a spread of Parsi mutton, chicken, and seafood staples, along with rotli, saria, and achar. The buffet is priced at Rs425 per person. Sir Ratan Tata Institute, 35 N. S. Patkar Marg, near Westside, Hughes Road. Tel: 022 6623 6969.
Courtesy : Jehangir Bisney

Parsi Ravo (Sweet Semolina Custard)

Ravo is a traditional sweet dish cooked in Parsi homes on occasions such as birthdays, anniversaries, Parsi New Year etc. This is my take on the traditional recipe.
Hope you enjoy it!


1 liter full cream milk
1/2 cup medium grained semolina (ravo/rawa)
1 cup sugar
1/2 cup Rose water
2 tblsp. ground nuts (you can use ground almonds, hazelnuts or cashews)
2 tsp chopped or slivered almonds
1 handful of raisins
1 pinch salt
1 knob butter
A pinch of saffron

For the garnish:
Some more slivered almonds and raisins plus 2 tsp of ghee (clarified butter)

Put the saffron in a small bowl and add 2 tsp of hot water.
Keep it aside to infuse the colour and fragrance.
In a heavy bottomed pan, melt the butter on a gentle heat.
Add milk, semolina, sugar, ground nut powder, raisins, slivered almonds and the saffron mixture.
Keep on stirring the mixture till it resembles a thick custard-making sure it does not burn.
Add the rose water and stir for another 2 minutes.
Remove from the stove and pour it in a serving bowl quickly as it will start to set.
For the garnish, fry a few slivered almonds and raisins in 2 tsp clarified butter (ghee) till pale golden brown in colour. Pour it on the Ravo. Make sure the nuts and raisins don’t burn while frying. Serves 4.

Posted By Aban to My Food and Recipes at 1/01/2013 08:18:00 AM

Gos na cutlets with khatti mitthi Tomato Gravy

Ingredients for the Cutlets (6-8  cutlets)


300 g Boneless mince lamb

1 med. sized onion finely chopped

2 tsp. Ginger garlic paste

2  green chillies finely chopped

½ tsp. Chilli powder (or to taste)

¼ tsp. Turmeric powder

½  tsp. cumin seed powder

¼ tsp. Garam masala (optional)

Salt to taste

1 med. boiled potato mashed

3 tsp. lemon juice

2 tbsp. coriander finely chopped

2 eggs white beaten stiff

2 eggs yolk

Bread crumbs for rolling the cutlets

Oil for shallow frying

Ingredients for Tomato Gravy (for 6-8 cutlets)

3 cups of water

2 to 3” piece of cinnamon

5 cloves

5 cardamoms

5 pepper corn

1 big beetroot (optional)

1 big onion peeled

4-6 big ripe red tomatoes cut into half

2 tbsp. Oil

1 tsp. ginger garlic paste

1 tsp. chilli powder

½ tsp turmeric powder

½ tsp Cumin powder

¼ tsp garam masala powder

1 tbsp. Worcestershire sauce (optional)

1 tbsp. vinegar (to taste- depending on the sourness of tomatoes)

2 tbsp. sugar or Jaggery grated

1 tbsp. corn flour mixed in 3 tbsp.cold water

Salt to taste

One pinch of garam masala for garnish.

Method for Gos Cutlets

  1. Wash and marinade the minced lamb and apply 2 tsp. Lemon juice and salt, ginger garlic paste and keep it aside for 15 mins.
  2. In a pan take 1 tsp. oil and put in chopped onion and sauté till translucent.
  3. Add green chillies, chilli powder, turmeric powder, cumin seed powder, garam masala powder, salt to taste.
  4. Add minced lamb to this mixture, stir and remove from fire.
  5. To the mashed potato, add coriander and lemon juice
  6. Now mix together, minced lamb and potato mixture
  7. Divide the above mixture into small balls and pat it into the desired shape of cutlets
  8. Coat with breadcrumbs.
  9. Beat egg whites till stiff, add egg yolks and beat lightly.
  10. Dip the cutlets in beaten egg and shallow fry in hot oil on medium flame.
  11. When fried on both the sides, remove the cutlets and drain them on kitchen napkin
  12. Serve with Tomato Gravy.

Method for Tomato Gravy



  1. In a pan put in 3 cups of water and add cinnamon, cloves, cardamoms and pepper. Bring water to boil.
  2.  Scrub, clean and wash beetroot well and put four cuts keeping the bottom intact.
  3. Peel onion and cut it into four keeping the end intact add tomatoes, onion and beetroot.  Cover and cook till tomatoes become soft.
  4. Discard Beetroot and whole garam masala.
  5. Reserve the water.
  6. Remove skins from the tomatoes and puree with onion in a mixie.
  7. Heat 2 tabsp. oil in a pan add ginger garlic paste and sauté.
  8. Add  chilli powder, turmeric powder,  garam masala powder, and cummin powder sauté the masala.
  9. Add tomato pulp, reserved water, Worcestershire sauce, vinegar, sugar/jiggery, salt. Stir well and  bring to a nice boil.
  10. Add corn flour mix and stir for 3 to 5 mins.
  11. Adjust salt/sugar/vinegar for sweet and sour taste.
  12. Sprinkle little garam masala on top.

Serve hot with Gos na  Cutlets.

Thrity Tantra

Look up this and other exciting recipes in the FEZANA Cookbook – Click Here


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