Watch this series when Kunal Vijayakar took Boman for a Thai Food spree. They Visited Thai pavilion at Taj President.
Parsi Custard, Tomato Per Eeda And Jardalu Marghi by Zarnak Sidhwa
Some nice, interesting recipes splashed with Toran and Ses !
The Parsi New Year is tomorrow. Cook up these traditional Parsi dishes and join in the celebrations
Parsi cuisine is influenced by many cultures; it has a mix of the Caspian, the coastal cuisines of western India and a hint of colonial British and Portuguese flavours.
Murghi Na Farcha, Patra Ni Macchi, Lagan Nu Custer
Click Here for the recipes by HUSHMOIN PATELL in The Hindu
Dal ni Pori (Sweet Pastry)
Dal ni Pori is a pastry to be served at tea-time.
A Zoroastrian custom at weddings: 5-7 Dal ni Poris are sent by the Bride’s family to the Bridegroom’s family.
On Ava roj(day) and Ava mahinoh(month) Poris are sent and eaten. The devout parsis go to the sea or any form of water to pray and pay respect to the water that nourishes the body, while enjoying the Dal ni Pori.
Kebabs are a popular Indian savoury dish. They are known as great cocktail snacks too. The Parsi’s were originally from Persia, which is now Iran. Therefore the Parsi food is a mix of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine. Parsi dishes are famous for their unique flavour and vegetarian Parsi kebabs – “unbelievably addictive” are one of them. These small cutlets are served as both an appetizers and snacks.
Though these absolutely delicious Parsi Kebabs are unlike the other Kebabs, where you simply boil, mash, mix all ingredients together and make small balls / patties and deep fry them, these need little more time and attention but at the end, you will certainly not regret the effort.
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Where the cookie doesn’t crumble
Surat is well-known as the city of silks, satins, brocades and diamonds, but together with textiles and jewellery, few leave the city without buying a box of nankathai, khari and butter biscuits. These confections are the legacy of the Parsee baker families who learnt the art of baking when the port city of Surat was the thriving centre of British, Dutch, Portuguese, French, Persian and Armenian mercantile colonies.
Jamshed Dotivala, the owner of Dotivala Bakers and Confectioners says, “Nanpura in Surat district held the 18th century Dutch Warf, the Dutch Commodore’s bungalow and the Dutch factory, a self-contained residential complex for Dutch factors or merchants. The Dutch employed five Parsee men to work in their kitchens. They learnt to bake bread. Surat’s famous muslin cloth was used as the flour sieve and the dough was made without any water. The dough was fermented with palm wine called toddy, causing the dough to rise and making the bread soft when prepared. These breads were also long-lasting. When the Dutch factory was closed in the 18th century, one of the Parsee bakers named Faramji Pestonji Dotivala continued to supply breads to the remaining colonials. We are his descendants and we are proud of the heritage of our bakery business.”
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For most of you who don’t know, if you see lots of Zoroastriansassembled together to share a meal and smell papeta ma gosht and dhansak chawal (traditional Parsi delcacies) being served, then it is safe to assume that you’re at aghambar. Among sounds of heavy, melodious laughter, you’ll hear an occasional “thoru aur nakho”, a Parsi dialogue instructing the waiter to pile on some extra rice and be generous with the dhansak serving.
The Zoroastrian year has six seasons and there is a ghambar for each season. However, the summer ghambar in the month of Dae is, perhaps, the most commonly celebrated one. As per custom, each Parsi residential compound in Karachi holds its own ghambar and extends the invite to residents of other Parsi compounds. The festivity commences with prayers or a jashan, led by priests, held earlier in the evening and is later followed by a three-course meal.
Click Here for the full post by Dilaira Mondegarian
This week, ‘The Indian-inspired Grills and Kebab Series’ takes the fish route and brings you our grilled version of a well-known Parsi dish, ‘Patra Ni Macchi’…served on a bed of warm cilantro and whole cumin brown rice pulao.
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Courtesy : Jehangir Bisney