Parsi cuisine refers to the traditional cuisine of the Parsi people who had migrated into the Indian subcontinent from Persia, and currently spread across the modern-day South Asian republics of India and Pakistan.[1]
The basic feature of a Parsi lunch is rice, eaten with lentils or a curry. Curry is made with coconut and ras without, with curry usually being thicker than ras. Dinner would be a meat dish, often accompanied by potatoes or other vegetable curry. Kachumbar (a sharp onion-cucumber salad) accompanies most meals.
Popular Parsi dishes include:
Chicken Farcha (Fried chicken appetizer)
Dhansak (Lamb, mutton, goat, chicken or vegetables in a mixed lentil or toor daal gravy served with brown rice)
Patra ni Machhi (Fish - Pomfret or Surmai stuffed heavily with green coconut chutney and wrapped in a banana leaf - steam cooked.)[2]
Tamota ni Ras Chaval (mutton cutlets with white rice and tomato sauce)
Also popular among Parsis, but less so elsewhere, are the typical Parsi eeda (egg) dishes, which include akuri (scrambled eggs with spices) and the pora ("Parsi" omelette). Also, vegetables like okra, tomato, potato and others are often cooked with eggs on top.
Traditional breakfasts during the 1930s in Mumbai or in many South Gujarat villages consisted of khurchan (offal meats cooked with potatoes in a spicy gravy), and some variant of the ubiquitous deep-fried, fried or half-fried eggs. In agrarian communities, this would be washed down by copious quantities of coconut toddy, often straight off the tree.
Although in the not-so-distant past, vegetables were considered a 'poor peoples food', there is a presently a trend towards light eating, no red-meat and even vegetarianism.
Dessertsedit
Common desserts include sev (vermicelli), ravo (sweet semolina pudding) and malido (a nutty fudge). Also popular are faluda and kulfi, both of which are adoptions from the cuisines of the Irani and Persian-speaking communities. Wedding feasts traditionally include Lagan nu Custard.
Snacksedit
Popular parsi snacks include bhakhra (deep fried sweet dough), batasa (tea biscuits), dar ni pori (sweetened lentils stuffed in a light pastry), doodh na puff (milk froth) and khaman na ladva (dumplings stuffed with sweetened coconut).
^Jamshed Kapadia, Rita (1999-06-02). . Parsi Cuisine. Archived from the original on 2022-07-29. Retrieved 2022-07-04.
^Bakshi, Priyaja (2022-06-02). "5 Non-Veg Recipes That'll Make You Fall In Love With Parsi Cuisine". NDTV Food. Retrieved 2022-07-04.
Further readingedit
Kapadia, Rita J. (2014). Parsi Cuisine: Manna of the 21st Century. USA: Createspace. ISBN978-1499730289.
Westrip, Joyce P. (2006), Fire and spice: Parsi cookery, London: Serif, ISBN1-897959-41-9
External linksedit
Media related to Parsi cuisine at Wikimedia Commons
February 16, 2024
parsi, cuisine, this, article, includes, list, references, related, reading, external, links, sources, remain, unclear, because, lacks, inline, citations, please, help, improve, this, article, introducing, more, precise, citations, april, 2011, learn, when, re. This article includes a list of references related reading or external links but its sources remain unclear because it lacks inline citations Please help to improve this article by introducing more precise citations April 2011 Learn how and when to remove this template message Parsi cuisine refers to the traditional cuisine of the Parsi people who had migrated into the Indian subcontinent from Persia and currently spread across the modern day South Asian republics of India and Pakistan 1 Contents 1 Primary meals 2 Desserts 3 Snacks 4 See also 5 References 6 Further reading 7 External linksPrimary meals editThe basic feature of a Parsi lunch is rice eaten with lentils or a curry Curry is made with coconut and ras without with curry usually being thicker than ras Dinner would be a meat dish often accompanied by potatoes or other vegetable curry Kachumbar a sharp onion cucumber salad accompanies most meals Popular Parsi dishes include Chicken Farcha Fried chicken appetizer Dhansak Lamb mutton goat chicken or vegetables in a mixed lentil or toor daal gravy served with brown rice Patra ni Machhi Fish Pomfret or Surmai stuffed heavily with green coconut chutney and wrapped in a banana leaf steam cooked 2 Sali Murghi Spicy chicken with fine fried matchstick potatoes Saas ni Machhi Yellow rice with pomfret fish fillets in white sauce Kolmi no Patio Shrimp in spicy tomato curry Jardaloo Sali Boti Boneless mutton in an onion and tomato sauce with apricots and fried matchstick potatoes Khichri rice with toor daal or moong daal Tamota ni Ras Chaval mutton cutlets with white rice and tomato sauce Also popular among Parsis but less so elsewhere are the typical Parsi eeda egg dishes which include akuri scrambled eggs with spices and the pora Parsi omelette Also vegetables like okra tomato potato and others are often cooked with eggs on top Traditional breakfasts during the 1930s in Mumbai or in many South Gujarat villages consisted of khurchan offal meats cooked with potatoes in a spicy gravy and some variant of the ubiquitous deep fried fried or half fried eggs In agrarian communities this would be washed down by copious quantities of coconut toddy often straight off the tree Although in the not so distant past vegetables were considered a poor peoples food there is a presently a trend towards light eating no red meat and even vegetarianism Desserts editCommon desserts include sev vermicelli ravo sweet semolina pudding and malido a nutty fudge Also popular are faluda and kulfi both of which are adoptions from the cuisines of the Irani and Persian speaking communities Wedding feasts traditionally include Lagan nu Custard Snacks editPopular parsi snacks include bhakhra deep fried sweet dough batasa tea biscuits dar ni pori sweetened lentils stuffed in a light pastry doodh na puff milk froth and khaman na ladva dumplings stuffed with sweetened coconut See also editIrani CafeReferences edit Jamshed Kapadia Rita 1999 06 02 Parsi Cuisine Parsi Cuisine Archived from the original on 2022 07 29 Retrieved 2022 07 04 Bakshi Priyaja 2022 06 02 5 Non Veg Recipes That ll Make You Fall In Love With Parsi Cuisine NDTV Food Retrieved 2022 07 04 Further reading editKapadia Rita J 2014 Parsi Cuisine Manna of the 21st Century USA Createspace ISBN 978 1499730289 Westrip Joyce P 2006 Fire and spice Parsi cookery London Serif ISBN 1 897959 41 9External links edit nbsp Media related to Parsi cuisine at Wikimedia Commons Retrieved from https en wikipedia org w index php title Parsi cuisine amp oldid 1184029987, wikipedia, wiki, book, books, library,
