Parsi Cuisine
Uploaded by
Sunil KumarParsi Cuisine
Uploaded by
Sunil KumarPARSI CUISINE
Parsis are another Gujarati speaking majority. They are Zoroshtrians who who fled Iran
in the 8
th
century.
There is saying among the Parsis that the community can be divided into two groups: one that
loves good food and the other that loves eating.
Parsi food is delicious blend of western influences, a Gurati love of sweet and sour mi!ture,
and the Persian genius for combining meat with dried fruits such as apricot.
To enoy the parsi food, it is best to attend a lagan nu bhonu or a wedding style ban"uet.
Parsis have their food course wise and usually seated.
#rin$s are served first, then the guests are seated at a long table. The food is placed on a leaf
plates or banana leaves, the first food is meva nu achar, sweet chutney made with carrots
and dry fruits% wafer made with potato and sago, come ne!t, and followed by wholewheat
griddle breads or chapattis. Then comes the fish course &probably patrani machhi'. It is soon
time for the chic$en or meat courses, ne!t comes the egg course, which consist of beaten eggs
pored over saut(ed onion and ba$ed.
)alf way through the meal is the appearance of the pilaf, rice studded with meat and potatoes,
which is to be eaten with well spiced toovar dal. Ice cream, chocolate, betel leaves and fennel
seeds follow. *ennel seed are much needed digestive.
+ove of eggs is a Parsi wea$ness. Parsis coo$ed eggs with all types of vegetables and
sometimes with small fish as well. *avorites are eggs coo$ed with savory potatoes, wafers,
tomatoes and greens. ,nother specialty is Akoori & scrambled eggs'. The parsi poro &flat
omelets' is also made in many ways.
*ish is an important part of Parsi meal. )aving settled on the western coast, Parsis not only
enoy eating it but also consider it auspicious. The favorite includes blac$ and white
pomfrets, the boi and the grey mullets.
-o Parsi dish can be completed without mutton or chic$en dish. .ost of these dishes are
coo$ed with vegetables and the name of the dish is self e!planatory.
A!"US #IS$ES :
/. PA%RANI !AC$$I: *ish with freshly ground coconut , wrapped in banana leaves
and steamed.
0. &"'!IN" PA%I": , popular Parsi delicacy in which onion is fried and paste of
garlic, coriander, garam masala and red chilli is added and finished with tamarind and
aggery. Prawns are coo$ed in the curry.
1. SA'I (AR#A'"" !URG$: Popular among the Parsis, the dish is sweet and sour,
made with chic$en and dried apricot, served with crunchy fried potato straw.
2. #$ANSAA&: It is a whole some meal in which lamb is coo$ed in dal and various
other vegetables till everything is coo$ed, along with masala to give rich gravy. The
usual accompaniments ism deep fried $ebabs and meats balls.
3. )A%A% NI %AR&ARI: 4uarters of boiled potato tossed in oil with mustard, cumin,
turmeric and chopped green chilli and chopped coriander.
5. )R"*N RICE: Traditional accompaniments of dhansa$ are rice coo$ed with
browned onion and added with caramel to give color to the rice and the characteristics
flavors.
6. NAN &$A%AI: 7onsidered as coo$ies. *lour with butter, sugar, a little curd, soda bi
carbonate and other flavoring agent are mi!ed together to form a dough, which is
divided into small portions and ba$ed.