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.
It is often said that a picture is worth a thousand words - with good reason no doubt. Let the feasting begin.
|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|
|Available worldwide on amazon.com|
|Bheeda ma gos - okra and lamb stew|
The World of Parsi Cooking: Food Across Borders has won 3 awards
|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|
|Mango chutney and prawn balchao - pickled prawns|
|Bhakras - fried tea cakes|