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

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



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


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.


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