Parsi cuisine is a delightful mix of Persian, Gujarati and British influences. Its origin dates back about 1,200 years, when Zoroastrians, to escape religious persecution, came to India from Iran (Persia). Through their hard work and business acumen, Parsis became affluent in India and adapted some of their Persian cooking methods that use flower petals and dried fruits to what was available, and possible to do in India.
A summer staple and popular Navroz dessert beverage of the community is falooda which traces its roots to Iran. It is a thirst quencher with rose flavoured cold milk that is mixed with soaked sweet basil seeds also known as sabja seeds. Depending on one’s preference, falooda can also be made into a heavy drink loaded with cream, ice cream, vermicelli and dried nuts.
Sweet dishes that are made on auspicious occasions like Navroz include sev that is served with sweet curd called mithu dhai. While sev is vermicelli cooked in butter, milk, rosewater and sugar, ravo is made using semolina.
The British influence on Parsi cuisine can be seen in dishes like lagan nu custard that is baked custard and pattice and cutlets with various fillings of vegetables, chicken or mince. Chicken farcha, which are deep fried marinated chicken legs, has honoured dining tables on special occasions for decades.
The Parsi love for eggs is paramount and we as a community cook eggs on green vegetables, tomatoes, mince, potatoes, and even on salted wafers. Akoori, a spicy version of scrambled eggs, is reminiscent of the British influence on the cuisine.
Parsis enjoy their Navroz meals which tend to include mutton, chicken or fish. There are preferences like chicken legs. In fish, prawns, Bombay duck and pomfret score over others. In my family, meals have turned into battlegrounds when it comes to who gets the first piece of Saas ni macchi which is a dish where pomfret is cooked in a white gravy. In meat, a tender lamb leg has had elderly relatives drooling. Among vegetables, potatoes, pumpkin, flat green beans and aubergine are added to Parsi dishes.
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