Tag Archives: Parsi

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.

The pledge made at Navjote  by a Zoroastrian adherent: “I pledge myself to the faith of Mazda… I pledge myself to the well-conceived thought I pledge myself to the well-spoken word I pledge myself to the well performed deed… To Ahura Mazda I ascribe all good.” [Jasa Me Avanghe Mazda, Pledge of faith, Yasna 12.8-9]

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.

Sweet Dhebras — Flat, Unleavened Parsi Bread Sweet Dhebras are another of the lost-Parsi-Zoroastrian-recipes. The Sweet Dhebras are flat, unleavened, griddle-cooked bread. Though not originally Persian, the Sweet Dhebras was bread much enjoyed by the Parsis and is still spoken of with nostalgia. After coming to India, initially the Parsis …

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.

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.

Country Captain from India, An Easy and Quick Parsi Recipe. The Feature Image at the top of this Recipe of  ‘Country Captain Chicken’ is taken from Humayun Hassain’s third and last series of Anglo Indian Cooking. The Recipe itself is from my Family recipes as handed down. THIS RECIPE WAS …

Bafela Eeda Ni Akuri — Parsi Boiled Herbed Eggs Bafela Eeda Ni Akuri is a breakfast dish but can be used for a quick small meal. An Akuri is usually made from raw eggs scrambled with various herbs and potatoes. Irani restaurants of Bombay (Mumbai) serve Akuri all day as …

AMBAKALYO — Parsi Ripe Mango Sauce Quick and Easy Ambakalyo is not a preserve it is a recipe for a Parsi Ripe Mango sauce quick and easy sauce recipe.   Ambakalyo is a delightful, light and happy dish to be served in the heat of summer , the height of the Mango …