Parsi cuisine

by the end of this slide you will get an idea about parsi cuisine

1. PARSI CUISINE Parsis believe in three principles – humata , hukha , and huvarshta which mean good thought, good words, and good deeds Parsis have been in India for almost 1,300 years and they have adopted Indian commodities and combine them with Iranian influence Coconut, fish, and rice are considered to be the way of life and any parsi feast is incomplete without the inclusions of these three

2. HISTORICAL BACKGROUND Parsi were are governed by a religion called Zoroastrian-people Parsi migrated from Iran to India when Islamic wave spread across Iran Sailed to west coast of India like diu and Gujrat Then ruler of Gujrat was impressed by parsi to stay in Gujrat They then started to mix with the culture of people Started trade and contributed a lot to the Indian economy

3. SEASONAL AVAILABILITY APRICOTS : dried apricots are soaked in water and then stewed along with meats and spices CHINESE DATES : dates are particularly used during weddings as one of the offerings made to god. Date stuffed parathas are also prepared for pregnant women CALM : commonly eaten seafood ICE FRUIT OF DATES : date palm fruit is dark brown in color and has a glossy skin that is wrinkled. Used in the preparation of deserts

4. APRICOTS CHINESE DATES CALM

5. SPECIAL EQUIPMENT KARASIO AND KUTH : jugs without handle made with German silver. Used to drink water BOIYU : large colander used to drain rice TAPELI : pans of various shapes and sizes used for cooking PATIO : flat pan with a broad base and wide mouth LOHRI : frying pan that is something between a kadhai and a tawa POPATJI NU PANU : type of wok that has 4-8 depressions to make a dish. Made of cast iron and has a depressions and batter is poured SADHNA NU VASAN : kind of steamer used for preparing a special dish called sadhna made from rice flour

6. KARASIO AND KUTH BOIYU TAPELI PATIO POPATJI NU PANU SADHNA NU VASAN

7. STAPLE DIET In olden time parsi used to eat in plantain leaves on the floor, but with the influence of the british resorted to eating on tables and chairs Parsis are meat eaters and rice, coconut, and fish are eaten on a daily basis Breakfast consists of eggs, bread, and tea Lunch and dinner would normally be a combination of eggs, fish, meat, and poultry eaten with rice and finished with fruits and nuts The flavour of ginger and garlic is very prominent in parsi cuisine

8. SPECIALITY CUISINE FOR FESTIVALS AND OCCASIONS MALAI NA KHAJA : kind of layered puff pastry that is made by combining rice flour and flour. Deep-fried and dipped into sugar syrup TARELI MACHI : fish slices are marinated with turmeric, salt, red chilli powder, and cumin powder and shallow fried SOOTERFENI : desert made from sugar and looks like thin threads rolled into a large circular size SALLI OR WAFERS : potatoes are thinly sliced, deep-fried until crisp GHAU NU DOODH : not a dish but a preparation. Soaked wheat are ground to a paste and hung in a cloth

9. MALAI NA KHAJA TARELI MACHI SOOTERFENI SALLI OR WAFERS GHAU NU DOODH DHANSHAAK

10. DHANSHAAK : made by cooking lentils with meat, vegetables, green vegetables such as spring onions, mint, fenugreek and coriander FALOODA : rose-sweetened milk often combined with ice cream and corn flour vermicelli. Garnished with soaked basil seeds AKOORI : masala scrambled egg that is flavored with garlic, onions and tomatoes PATRANI MACHI : pomfret slices are marinated. Packed in a banana leaf and steamed JARDALOO MURGI : chicken stewed with dried and soaked apricots combines well with chillies and Worcestershire sauce

11. FALOODA AKOORI PATRANI MACHI JARDALOO MURGI

12. POPATJI : yeast or toddy vinegar fermented, batter fried fritters. Eaten as snacks RAVO : semolina pudding LAGANU CUSTARD : milk is reduced to half and sugar, eggs and cream are added to it along with nutmeg and cardamom powder. Baked on water bath and served chilled BATERO : meat marinated in spices and toddy vinegar. Shallow-fried in ghee, cooked until tender

13. POPATJI RAVO LAGANU CUSTARD BATERO

14. COMPILED BY CHEF MOHD ABDULLAH ALUMNI IHM HAJIPUR BIBLIOGRAPHY 1. BALI PS. “REGIONAL CUISINES OF INDIA.”INTERNATIONAL CUISINE AND FOOD PRODUCTION MANAGEMENT, OXFORD UNIVERSITY PRESS,2018,pp. 161-167