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.
Read More »Kurkuria — Parsi Fritters
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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