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PARSIS IN INDIA- PART 2: ABSORPTION IN INDIA

PARSIS IN INDIA- PART 2

After attaining certain stability in Sanjan, the Parsis started settling in other towns along the coast of Gujarat. They settled in Navsari, Surat, Khambhat, Bharuch, Ankleshwar, and Tarapore while maintaining trade contacts with Iran. Records show that from 900 AD onwards the Parsis had settled comfortably in these towns and had become quite prosperous. Several years of peace, which had helped the Parsis survive and prosper economically and culturally were followed by 200 years of continuous disturbances. Despite these unfavorable conditions, the Parsis managed to keep their distinctive nature intact.

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Summer Potatoes — Quick and Easy Cool Parsi Recipe

SUMMER POTATOES

Summer Potatoes --- Quick and Easy Cool Parsi Recipe, for  your ever hungry brood's summer vacation this year. Simple and delicious, leaves one asking for more. Summer Potatoes is light and lovely, cooling, tasty and filling, a recipe so easy to make and so quick to serve. Summer Potatoes are an excellent accompaniment to your meats and other meals or it may be used as a main dish by itself, eaten with Dhebras.

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Parsi Liver Cutlets — Kaleji Na Cutlets

Parsis liver cutlets are no longer part of the Parsi everyday meals and perhaps, many of the present generation have not even heard of liver cutlets. Thought I'd induce some life in this old Parsi dish by putting out this recipe. Do try it on a Sunday afternoon; or gladden your Granny's heart by serving her something from her childhood.

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Kurkuria — Parsi Fritters

Parsi kurkuria

Kurkuria is a Parsi snack long forgotten and lost in memory. I first heard of Kurkuria from a Parsi Manager of an Agiary (Fire Temple) in Mumbai. Marzban Palsettia is from the Village of Nargol, in Gujarat and mentioned that ‘amongst other Parsi snacks, he even made Kurkuria for his colleagues’. I was intrigued. When I found this recipe for Kurkuria amongst the family recipes, I thought to share it with you, my readers. The taste imparted by using the Palm Toddy as ferment is distinctive; that, perhaps, adds greatly to the appeal of the Kurkuria as against other fritters. There is more than one kind of Kurkuria to be had with Tea—some with fruit some without. Each is made differently; I will share the recipes in due course.

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