Zarnak Sidhwa’s recipes in Parsi Week in Food Diaries on Masala TV


Interesting episodes with some sprinkling of Parsi Culture thrown in for a very pleasant experience !

All on Masala TV, Pakistan, in Hindi

The Promo

Dhansaak , Brown Rice , Kachumbar

Ravo , Sahs , Khichri

Parsi Custard , Tomato Per Eeda , Jardalu Marghi

Chutney Fish (Patra ni Machhi) , Salli Murgi , Kohra Patio

Bhakra, Chicken Maiwalla , Lagan Noo Stew

Sali Boti – traditional Parsi delicacy


A brilliant recipe of the traditional Parsi Sali Boti by Darius Dorabjee of the 140 year old restaurant, Dorabjee and Sons in Pune.

Mamaiji’s Caramel Pudding


We Parsi folk love our sweets and desserts, and my maternal grand-mom whom I fondly called ‘Mamaiji’, was no exception to that rule.
As the matriarch of a very large and happy family, my ‘Mamaiji’ stood in a class of her own. She inspired all our lives with her strong compassionate personality and humorous take on events, her unconditional love for family and most of all, her true passion for cooking and food. Although no longer with us, Mamaiji’s legacy lives on through her valuable life lessons and her mouthwatering recipes.
With very few of the modern day kitchen conveniences that we take for granted at her disposal; she taught us that a truly good meal is always one that is made with love and patience using simple fresh ingredients…and savored with family & friends, sitting around the dinner table.

Click Here for this delicious recipe and forget the calories for the day !

E Book – Eat, Live, Pray


SHARED WITH PRIDE BY: MEHER AMALSAD, WESTMINSTER, CALIFORNIA, USA

 

Dear Friends:

 

Just wanted to share a special holiday season gift from FEZANA.

 

The Federation of Zoroastrian Associations of North America (FEZANA) celebrated its silver jubilee in 2012.

 

To mark the iconic occasion, FEZANA produced a special publication titled:

 

“Eat, Live, Pray: A celebration of Zarathushti culture and cuisine” for free distribution.

FEZANA Silver Jubilee – Eat, Live, Pray – A celebration of Zarathushti culture and cuisine

 

The e-publication has a sampling of special Persian and Parsi recipes complemented by features that describe the social, religious and geopolitical influences on Zarathushti cuisine over a span of four thousand years.

 

Please feel free to share this fabulous publication with your family and friends.

 

Long Live FEZANA and our fabulous North American Zarathushti community.

 

You all have a blessed and joyous holiday season.

 

With love, light and gratitude from

 

Meher Amalsad

Zarathushti Culture reflected in Cuisine !


Diverse Cusines:
Eat, Live, Pray – A celebration of Zarathushti Culture and Cuisine
Edited by Farishta Murzban Dinshaw,Toronto, Canada

Besides prayer, food is the greatest bond that binds and brings Zarathushtis together. Whether we live to eat or eat to live, food and all that goes with it, from the preparation to consumption, is an integral part of our culture and way of life as Zarathushtis. From lavish celebratory feasts to solemn liturgical rituals, food and the enjoyment of Ahura Mazda’s bounty surely defines the Zarathushti ethos more than anything else. Zarathushti philosophy and theology may be cogitated in ivory towers, but it is in the family kitchen that a big part of our culture and traditions have been kept alive.
To the Zarathushtis of the Diaspora, memories of home are often linked to food and returns to the motherland almost always involve gastronomic indulgences that are long remembered despite or because of the sometimes violent protestations of the digestive tract. We live in times when coronary conditions, diabetes and other insidious lifestyle diseases threaten to stand between the Zarathushti and the enjoyment of their culinary birthright. Or so we are given to understand. Our forebears however were celebrated for their longevity and vigor. What was their secret? Come, let us sniff and savor our way through the delights of our Zarathushti culinary heritage and discover how and why we nourish our minds, bodies and souls.

Click Here for the wonderful culinary delight from FEZANA !

The bygone era of Parsis still alive at SoBo club


Now you need to know someone at the Ripon Club to pig out on the best Parsi cuisine in town. After my hints and pleas for months, an acquaintance of an acquaintance finally organised an entry for me at lunch hour — at the hallowed over-century-old club on the third and fourth floors of the old-worldly NM Wadia building in Fort. The structure itself belongs to a bygone era with an ancient elevator and a lift operator who’s as ancient.

Click Here for the interesting lunch story

Vote for Jehangir Mehta as Master Chef US


Hi,

Here’s a small request to vote for Jehangir Mehta as Master Chef US. He is a young deserving Chef & your vote will go a long way in supporting him.

He is currently fourth in the ranking. Your vote can make him No 1. Pl vote & forward to all your friends & family.

Just follow the following steps:

Thanks  Homi

 

Go to:  http://www.foodnetwork.com/next-iron-chef-fan-vote/package/index.html

Do not select Asia. He is competing from US.

His name appears in the 3rd row of contestants.

You can vote 10 times every day.

A Parsi Platter


Bikramjit Ray heads to one of the most vibrant yet eccentric communities that Mumbai has, the Parsis. He meets a girl and also gets to taste Parsi cuisine.

Click Here for an interesting video – Farokh Khambatta & Patra ni Machhi included !

Unbeatable Parsi Cuisine


Join Kunal Vijaykar on his trip to Paradise Hotel at Colaba, and get a mouthful of the Non-veg Batata Wada and other specialities, which only Paradise can offer – Enjoy !

A Unique Cookbook


It gives me great pleasure to put up two new books on the Ilm-e-Khshnoom SkyDrive today. Vividh Vani, part 1 and part 2 by Meherbai Jamshedji Wadia has been a classic reference book for thousands of Parsi ladies over one hundred years.

First published at the turn of the 20th century, this mammoth book of two parts totaling 1500 pages carries over 2000 recipes, ranging from traditional Parsi to continental and Indian cuisines. Written in an era where all cooking was done on wood stoves and without fancy gadgets, no running water and no refrigeration, Vividh Vani offers us an in-depth look at the hard life of the traditional Parsi lady of those times. By itself, the book is very valuable. But what makes it even more interesting to students of religion and Parsi history is the sad story it presents of a time when the medical sciences had not developed, and when contagious diseases could ravage entire cities in a few months.

Click Hereto know more information about the book by Ervad Marzban J Hathiram on his Farshogard Blog

Click Here to View / Download Part I of the Book

Click Here to View / Download Part II of the Book

Please be patient, the downloads are large and will take some time. Please note that both the parts are in Gujarati

Courtesy : www.frashogard.com

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