Wednesday, 2 October 2019

Parsi food in pictures



Parsi food is both simple and healthy.
It is often said that there is a food for every occasion and an occasion for every food!


It has been enthusiastically adopted and adapted, creating a distinct cuisine that brings together Gujarati, Maharashtrian, Persian and even British flavors. Stews and khoresh with the ample use of dried fruits reflect our Persian roots, the extensive inclusion of seafood comes from living in key port cities like Bombay and Karachi and the extremely sweet tooth is only increased with the love of puddings and custards from the British.

This cuisine is a familial one, accessible by all home cooks – experienced or not. This cuisine is not particularly meant for fine dining restaurants; it is about home and hearth. 
My new cookbook The World of Parsi Cooking: Food Across Borders is precisely to showcase that. It best portrays seasonal cooking, food sustainability and minimal wastage all of which is encouraged in our way of life. Perhaps the chapter Mamaiji nu Pinjroo (Grandmas Larder) which emphasises all of the above. 




Kheema papayta na pattice served with tomato chilli lime jam
Bhaji jhinga -Spinach and prawn stew
Masoor ma gos - lentil and meat stew

Channa ni daar- Bengal gram lentil

Mava na cake
Chori papayta - Yardlongbeans



Topli na paneer - silky cottage cheese 

Copra na pancake - coconut filled crepes

Sali Boti - meat stew and matchstick potatoes


kheemo edu nay sali - groundmeat, fried egg and matchstick potatoes

Dahi ni kudhi - yogurt kudhi
Murghi papayto - chicken and potato


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Biryani

Bheeda ma gos - okra and lamb stew

Mango chutney



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Caramel custard

Murumbo - white bottle gourd jam

Gajar mewa nu achar - Carrot and fruit chutney

Gharab nu achar - pickled fish roe
Sua pak - A melange of seeds and nuts



Berry Palau

Mango chutney and prawn balchao - pickled prawns

Bhakras - fried tea cakes

Ribbon rice

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