Author Archives: yazdi

Wafer per eedu

Recipe: Wafer per eedu

(Photo: Perzen Patel)

If you’ve managed to secure some eggs, here’s a tasty dish from the Parsi cuisine which essentially revolves around eggs… Even if they were an acquired taste for Perzen Patel. 

I’ve always been mentally allergic to eggs. I’ll eat cakes that have eggs and dishes where I can’t see or taste the egg. But scrambled eggs, fried eggs, quiches, eggs bene, boiled eggs are all out.

This would be an okay thing to be allergic to except that I’m a Parsi. And my community is obsessed with eggs. In any and every form.

Eede translates to egg and “per eedu” literally means “egg on top”. Open any Parsi cookbook, and you will find at least a handful of different akoori’s as well as dishes like mango per eedu (eggs on mango), tomato per eedu (eggs on masala tomato) and even eggs cooked on clotted cream or malai per eedu. We even have a wintry egg fudge, Eeda Pak made with 25 egg yolks!

Some stories say that our egg mania finds its roots in ancient Iran where my ancestors lived before they were persecuted and migrated to India. In ancient Iran, eggs were seen as a symbol of fertility and new life. Of course, eggs are also a cheap way to bulk up leftovers. And, a great source of protein. Which likely also has something to do with our egg fascination.

As a blogger, I simply ignored all these egg recipes and wrote about other stuff. But when I graduated to becoming a caterer, I had to serve up some classic egg dishes. I started with an akoori (because that’s the only egg dish I can stand) but my clients were not satisfied. Sheena wanted to hear about my favourite egg dish growing up. (Ummm..none?)  Perin wanted to share her experience eating poro pav (omelette sandwich) at school . (Why why why?) Ravi reminisced about eating Kheema per eedu (eggs on spiced mince) at Kayani cafe, assuming I loved eating it too.

And so it continued.

At their insistence, I tried all of these and slowly, before I knew it, I was in love. I still can’t eat scrambled eggs, but I do like a good Wafer per Eedu. It feels like a good starting point for this imposter.

What is Wafer per eedu?

It’s literally, eggs on wafers (more commonly known in New Zealand as potato chips or crisps). I always find myself making this dish the day after a party when I have half-eaten bags of chips lying around the house.

It comes together in five minutes and you can feel a bit righteous finishing off the chips now that you’re eating them with eggs – you’re joining the #nofoodwaste movement!

WAFER PER EEDU

Serves Two

  • 4 eggs
  • 3 tbsp ghee
  • 100 gm potato chips (or potato wafers)
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp cumin seeds
  • 1/2 tsp black mustard seeds
  • 1/4 tsp turmeric powder
  • Salt to taste
  • Handful chopped fresh coriander leaves
  • Optional: Warm toasted bread

In a small saucepan, warm  the ghee. When it’s hot, add the cumin seeds, mustard seeds and ginger-garlic paste. Stir until the “raw” smell from the ginger and garlic is gone. Add the turmeric powder and mix.

Crush the wafers in your palms and add them to the pan. Gently mix until combined. In another bowl crack the eggs open, add in your salt and whisk them together.

Now, pour the eggs on top. Make a few holes in your wafer layer to allow the egg to go in and bind the potato layer. Lower your heat and cover the pan.

Cook for 2-3 minutes until the egg is cooked. Uncover the pan and garnish with the coriander leaves. Cut into two and plate up the wafer per eedu. Serve with warm toasted bread.

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Whitepaper on – Aging Across The Zarathushti World

Whitepaper On

Aging Across The Zarathushti World

Authors: Nawaz Merchant and Dolly Dastoor

Introduction:

This white paper documents the learnings from our session: “Aging Across the Zarathushti World” at the 2022 World Zoroastrian Congress held in New York. For this session, the authors solicited Zoroastrian (Zarathushti) Associations in different countries about the condition of Z seniors and learnt about their needs as well as models that help improve Z senior’s quality of life. We found that many Z diasporas are well supported. Many of the survey respondents described aging Z immigrants cared for by their children and with some governmental social support or community services from Zarathushti and secular groups. However, our analysis surfaced a growing need among Z seniors in India.

As with most communities, Zarathushtis want to support their own family members. But what about those who we are not directly related to. Do we have an obligation to them? Do we agree that our global Zarathushti community is one? The authors believe we should support our aging co-religionists and offer suggestions based on the research for this session and subsequent visits to India.

Coomi Wadia & Areez Khambatta Conferred Padma Shri Awards 2023

On the eve of India’s Republic day, two Parsis are amongst those who are conferred the Padma Awards.

The Padma Shri awards are conferred to Areez Khambatta (posthumously) and Coomi Nariman Wadia

Areez Khambatta was conferred in the field of Trade and Industry and Coomi Wadia in the field of Arts.

Parsi Khabar congratulates the family of Late Areez Khambatta and also congratulate Coomi Wadia for this fantastic achievement.

More about Areez Khambatta :

Rasna founded by Areez Khambatta is one of India;s leading brand and available across the length and breadth of the country and also available is 53 countries. Rasna has 9 manufacturing plants with ISO 22000-2005, 26 depots, 200 super stockists, 2000 stockists, 3000 sub-stockists, 7 regional offices and available in 1.6 million outlets. The company and the brand are recipient of innumerable awards and accolades.

Khambatta started India’s original start-up by creating the world-famous Rasna brand, which today also quenches the thirst of millions of Indians at an affordable price point of Rs 1,

More About Coomi Nariman Wadia:

Coomi Wadia is recognised internationally as a conductor of choral music, as a judge at music competitions, and for her definitive first performances of new music from across the world, especially from India.

At a time in history when female conductors were rare even in the West, Coomi Wadia was blazing a trail as India’s first female conductor   She rose to prominence with her innate talent and musical brilliance, bringing home the 1st prize for Overall Excellence at the IX International Choral Song Festival in Poland way back in 1974 Today at 89 years of age, she has been the Music Director and Conductor of the Paranjoti Academy Chorus for 55 years since the demise of founder Dr. Victor Paranjoti in 1967.   She was a woman on a mission: to introduce new western choral music into India and open the eyes of the West to the beauty and sonorities of Indian music.

She was a woman on a mission: to introduce new western choral music into India and open the eyes of the West to the beauty and sonorities of Indian music.  For western audiences it was exciting and ground-breaking to see sari-clad women and men in bandh-galas singing western and Indian music. Wadia raised awareness of Indian talent and has been a brand ambassador for India from the 1960s to today.

The musical excellence of the Paranjoti Academy Chorus under Coomi’s baton has been acclaimed internationally. At the “Stuttgart Partnersingen”, a festival of the sister cities of Stuttgart in 1981, Coomi was selected to conduct the final concert with over 700 singers.

 

https://parsikhabar.net/news/coomi-wadia-areez-khambatta-conferred-padma-shri-awards-2023/27123/

Of malido and heritage


Interiors of the cafe

The Parsi dessert malido spells comfort for Neville Bose, the new restaurateur on the block. It is this homely comfort that the Parsi-Bengali force behind Kala Ghoda*s Malido Caf̩ wants to serve up at the freshly minted eatery. From grilled Bombay sandwich and beetroot carpaccio to avocado toast, Malaysian chicken curry and berry pulao, Bose has curated a fun, eclectic menu that the caf̩-hopping junta of the art district seems to be lapping up. The restaurateur Рwho has a degree in finance and hospitality from The Netherlands Рhad a simple criterion for the menu: light, healthy, sustainable food that makes you feel homely, he told this diarist.

Neville Bose
Neville Bose

“The menu is not cuisine-oriented. We wanted to have fun with it and keep it floating,” shared Bose, whose tryst with hospitality took off when he started managing the iconic Kala Ghoda Cafe amid the pandemic. Here*s a cool fact about the young gun. He traces his heritage to Netaji Subhas Chandra Bose and his brother Sailesh Chandra Bose, who is Neville*s great uncle. His father, Ardhendu Bose, meanwhile, was a model. Readers of a certain vintage will recall his Bombay Dyeing ads. Now, that*s some legacy to keep up.

 

https://www.mid-day.com/amp/mumbai/mumbai-news/article/mumbai-diary-tuesday-dossier-23266927

Byram D Avari passes away

FEZANA is saddened to hear about the passing away of Byram Avari, the leader of the Parsi community in Karachi and Pakistan and one of it’s greatest businessman.

Byram Uncle’s contribution to the community we’re tremendous and his presence shall always be missed.

Garothman Behest to his ruvan and many condolences to his family and friends.

With deep sorrow we announce the passing away of our dear beloved,

Byram D Avari

Husband of Goshpi Avari,
father of Dinshaw, Xerxes and Zeena
in Karachi on Sunday, January 22nd 2023.

Paidus / Funeral prayers will be held at Khorshed Villa,

inside the compound of Beach Luxury Hotel

at 1pm on Monday, 23rd January 2023,
followed by Sarosh prayers at sunset
on Monday and Tuesday, 23rd / 24th January 2023

 

 

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Two-time Asian Games gold medalist and businessman Byram Dinshawji Avari is no more.

Husband of Goshpi Avari, father of Dinshaw, Xerxes and Zeena passed away in Karachi on Sunday, January 22nd 2023.

Paidust/Funeral prayers will be held at Khorshed Villa, inside the compound of Beach Luxury Hotel at 1pm on Monday, 23rd January 2023, followed by Sarosh prayers at sunset on Monday and Tuesday, 23rd/24th January 2023.

In 1976 and again in 1980, Byram D. Avari served as Commodore of the Karachi Yacht Club. He won a gold medal in “enterprise-class” yachting at the Asian Games in Bangkok in 1978 alongside Munir Sadiq, and he repeated the feat in New Delhi in 1982 together with his wife Goshpi.

In 1978, he also took home a silver medal from the Enterprise World Championship hosted in Canada.

He was awarded with the Pride of Performance Award for Sports (Sailing) in 1982.

His wife Goshpi is the first Pakistani woman, a Parsi, to win a gold medal along with her husband in Asian Games in 1982.

Avari was a renowned name in the Pakistan business community. He owned and was the chairman of the Avari Group of companies.

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https://www.thenews.com.pk/print/1033345-hotel-industry-tycoon-byram-avari-passes-away-at-81

https://www.samaaenglish.tv/news/40025978/pakistan-prominent-karachiite-and-hotelier-bayram-d-avari-passes-away

https://tribune.com.pk/story/2397296/prominent-businessperson-byram-d-avari-passes-away

https://gulfnews.com/world/asia/pakistan/renowned-pakistan-hotelier-byram-d-avari-passes-away-1.93406499

 

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LET’S BE MORE ADAPTIVE AND LESS REACTIVE

BAHUMATA SUPER SPECIAL 
 

 

For You And Your Family
ON FEBRUARY 5, 2023
HONORING
ASHO ZARATHUSHTRA
 
WITH THE SPECIAL THEME OF
 
LET’S BE MORE ADAPTIVE
AND LESS REACTIVE
Ahunavaiti  Gatha Yasna Ha 30.2
 

 
Do Join Us For This Very Special Webinar 
 
With Our BaHumata Super-Stars 
Ervad Kobad Zarolia (Canada)
 
Mobadyar Paria Mavandi (Iran)
 
Dr. Armaiti May (United States)

 

 
Hutokshi Hira (Australia And Pakistan)

 

 
This 26th Thought Provoking Inspirational Webinar 
 
Will Be Conducted By
 
 Our Very Own Zarathushti Neuro Scientist 

from Cambridge University in United Kingdom

Dr. Karishma Koka, PhD 

Founder, Host And Moderator of Ba Humata

 
 
Please Reserve Your Time For A Milestone Experience Of Your Life.
 

 

On Sunday, February 5, 2023

8:00 AM Pacific Time

11:00 AM  Eastern Time

4:00 PM UK Time

7:30 PM Iran Time
8:00 PM  UAE Time
9:00 PM Pakistan Time

9:30 PM India Time

12:00 MIDNIGHT 
Perth Australia, Singapore And Hong Kong Time
 

Join Zoom Meeting

https://us02web.zoom.us/j/83408826220

 

Meeting ID: 834 0882 6220

Passcode: BAHUMATA
VERY IMPORTANT NOTE
 
WHEN MAXIMUM ZOOM PARTICIPANT
CAPACITY IS EXCEEDED
 
The Facebook stream will be available at

 https://www.facebook.com/BaHumataVohumana

Click On – Watch Video To Join The Webinar
PLEASE SHARE AND JOIN US
FOR THIS VERY SPECIAL SPIRITUAL RETREAT

 

Book Launch – JOY, AWE AND TEARS

Dear Friends,

Please find below information on my “In Conversation” with the innovative classical and contemporary dancer, Uttara Asha Coorlawala.  The event, part of the NCPA Mumbai Dance Season, has been choreographed by Gauri Sharma Tripathi, noted Kathak dancer, around my book, “Joy, Awe and Tears”, which relates my forty-year experiences of artists’ management in Europe.  I am so grateful to both artists for their time and commitment to me and my book.

The event will take place on Saturday 4th February from 3 to 4.30 pm at ANKH Cube in Deonar (a thirty-five-minute run on the Eastern Expressway from Regal Cinema in south Mumbai).

We so look forward to welcoming you amidst us.  Please do forward this mail to your Mumbai contacts.

With my thanks and warm wishes – Shireen Isal

The event will cover my very personal experiences in managing Indian artists in Europe, from the giants of Indian music to young and upcoming musicians and dancers, the joy, awe and tears, as the title so aptly suggests.  I will also discuss the situation of the Indian classical performing arts – it’s scope, audiences and organisers’ reactions – on the ground in Europe.  Lastly, but not least, I will offer an overview of the profession of an impresario (for Indian artists), a fascinating but all too rare and under-represented one in both India and the west.

Poster design: Tarini Tripathi

Parsi-Style Mutton Lacy Cutlets

Being adventurous with food choices sort of comes with the territory of being a food writer. But when it comes to the end of a long week or if I’m looking for a true comfort meal, all roads lead to Parsi food. And for me, food doesn’t get more comforting than a big helping of mori dal, rice and some Mutton Cutlets on the side.

Mutton Cutlets on their own aren’t a Parsi-specific dish, most cultures have their own meat kebabs to enjoy, but what sets Parsi cutlets apart has got to be the ‘Lace’. Thankfully this doesn’t mean gussying up your meal in frilly dresses, it refers to a technique of creating an eggy lattice over your cutlet that crisps to perfection when fried. In addition to the little crunchy nuggets which are always the best part of any dish, it also provides an opportunity to use extra eggs. An irresistible offer to any Parsi.

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Chinese and Thai cuisine also sometimes employ a similar technique making a thin egg wash that’s sprinkled into hot oil to produce the ‘lacy’ effect. Even European rissoles are sometimes made with something similar but the rich Indian spices and fresh onions in Parsi-style mutton cutlets give them the edge in the world food rankings (At least in my opinion)

Ingredients

  • 500 gm mutton mince
  • 250 gm  potatoes
  • 2 red onions
  • 2-3 Green chillies
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric
  • 1 tsp good quality garam masala
  • 1 tsp cumin seeds
  • 1 tsp chilli powder
  • 1 tsp coriander seeds
  • 1 cup of plain breadcrumbs
  • 3 eggs (more if required)
  • 2 tbsp water
  • 1 tsp salt
  • 1 tsp black pepper
  • Oil

Method

  • In a pan, saute the chopped chillies and onions until soft.
  • Add in the garlic ginger paste and turmeric powder and stir together till well-combined. Transfer this mixture to a bowl.
  • In another pan dry roast the coriander seeds and cumin seeds and grind them into a powder and add them along with the garam masala and chilli powder to the onion mix.
  • Mash the potatoes into this mixture.
  • In another pan, add some oil and fry off your mutton mince, seasoning to taste.
  • Let it cool slightly and then mix it in with the potato mash until soft and well blended.
  • Shape the mixture into oval cutlets about ¼ inch thick.
  • Roll each cutlet in breadcrumbs and refrigerate for 30 minutes.
  • When you’re ready to fry, beat the eggs until they’re very frothy and then add a couple of spoons of water before beating them again.
  • Heat a few inches of oil for deep frying the cutlets.
  • Dip each cutlet in the eg mixture before dropping it in the hot oil.
  • Whisk the eggs between cutlets to ensure it stays aerated.
  • Drain them on some paper towels and serve hot as snacks or as a side dish.

https://www.slurrp.com/article/parsi-style-mutton-lacy-cutlets-are-a-bite-of-comfort-1674041807837

All Parsee Volleyball and Throwball Tournament 2023 held in Pune

Zoroastrian Youth Association Poona in association with Poona Parsee Panchayat, Poona Parsee Gymkhana and Poona Zoroastrian Seva Mandal recently held All Parsi Volleyball and Throwball Tournament 2023.


The event was held at Parsee Gymkhana in Pune Camp.

“There were 8 volleyball all boys teams and two women’s throw ball teams, which had members from 14 years to 50 years. This was the first time that such an event took place in Pune. Members who participated practised for the tournaments at the Parsi Colony Volleyball court in Lulla Nagar for the last one month, ” said Mabrin Nanavati, Poona Zarthosthee Seva Mandal, member.

“I thank the participants who made this event successful. It was because of Cyrus Malegaonwala, Bakhtiyar Nariyalwala, Farah Khambatawala, Hormaz Pundole, Benaz Nanavati, Cafe Yezdan, Imperial Bakery, Pearl Motafram whose extensive help made the organisation of the event smooth and exciting,” she said. The winners were given rolling trophies, cash prizes, and certificates, added Nanavati.

The association now looks forward to organising a national level tournament soon, concluded Nanavati.

All Parsee Volleyball and Throwball Tournament 2023 held in Pune  

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