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{{Short description|Traditional cuisine of the Parsis of India and Pakistan}} | |||
{{no footnotes|date=April 2011}} | {{no footnotes|date=April 2011}} | ||
{{Indian cuisine}} | {{Indian cuisine}} | ||
{{Pakistani cuisine}} | {{Pakistani cuisine}} | ||
'''Parsi cuisine''' refers to the traditional cuisine of the [[Parsi]] | '''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]].<ref>{{cite web | ||
|language=en | |||
|url=http://www.parsicuisine.com/cookbooks-3/ | |||
|title=Parsi Cuisine | |||
|first=Rita | |||
|last=Jamshed Kapadia | |||
|access-date=2022-07-04 | |||
|date=1999-06-02 | |||
|website=Parsi Cuisine | |||
|archive-date=2022-07-29 | |||
|archive-url=https://web.archive.org/web/20220729004538/http://www.parsicuisine.com/cookbooks-3/ | |||
|url-status=dead | |||
}}</ref> | |||
==Primary meals== | ==Primary meals== | ||
| Line 11: | Line 24: | ||
* ''Chicken Farcha'' (Fried chicken appetizer) | * ''Chicken Farcha'' (Fried chicken appetizer) | ||
* ''[[Dhansak]]'' (Lamb, mutton, goat, chicken or vegetables in a mixed lentil or toor daal gravy served with brown rice) | * ''[[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.) | * ''Patra ni Machhi'' (Fish - Pomfret or Surmai stuffed heavily with green coconut chutney and wrapped in a banana leaf - steam cooked.)<ref>{{cite web|language=en | ||
|url=https://food.ndtv.com/food-drinks/5-non-veg-recipes-thatll-make-you-fall-in-love-with-parsi-cuisine-3031994 | |||
|title=5 Non-Veg Recipes That'll Make You Fall In Love With Parsi Cuisine | |||
|first=Priyaja | |||
|last=Bakshi | |||
|access-date=2022-07-04 | |||
|date=2022-06-02 | |||
|website=NDTV Food | |||
}}</ref> | |||
* ''Sali Murghi'' (Spicy chicken with fine [[french fries|fried matchstick potatoes]]) | * ''Sali Murghi'' (Spicy chicken with fine [[french fries|fried matchstick potatoes]]) | ||
* ''Saas ni Machhi'' (Yellow rice with [[pomfret]] fish fillets in white sauce) | * ''Saas ni Machhi'' (Yellow rice with [[pomfret]] fish fillets in white sauce) | ||
| Line 25: | Line 46: | ||
==Desserts== | ==Desserts== | ||
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 (India)|Irani]] and [[Persian language|Persian]]-speaking communities. Wedding feasts traditionally include ''Lagan nu Custard''. | Common desserts include ''sev'' ([[vermicelli]]), ''ravo'' (sweet [[semolina]] pudding) and ''[[Malida|malido]]'' (a nutty fudge). Also popular are ''[[Falooda|faluda]]'' and ''[[kulfi]]'', both of which are adoptions from the cuisines of the [[Irani (India)|Irani]] and [[Persian language|Persian]]-speaking communities. Wedding feasts traditionally include ''Lagan nu Custard''. | ||
==Snacks== | ==Snacks== | ||
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). | Popular parsi snacks include ''bhakhra'' (deep fried sweet dough), ''[[Nankhatai|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 == | == See also == | ||
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==References== | ==References== | ||
{{reflist}} | {{reflist}} | ||
==Further reading== | ==Further reading== | ||
*{{cite book|last=Kapadia|first=Rita J.|title=Parsi Cuisine: Manna of the 21st Century|url=https://www.createspace.com/4832223|year=2014|location=USA|publisher=Createspace|isbn = | *{{cite book|last=Kapadia|first=Rita J.|title=Parsi Cuisine: Manna of the 21st Century|url=https://www.createspace.com/4832223|year=2014|location=USA|publisher=Createspace|isbn = 978-1499730289}} | ||
*{{citation|last=Westrip|first=Joyce P.|year=2006|title=Fire and spice: Parsi cookery|location=London|publisher=Serif|isbn = 1-897959-41-9}} | *{{citation|last=Westrip|first=Joyce P.|year=2006|title=Fire and spice: Parsi cookery|location=London|publisher=Serif|isbn = 1-897959-41-9}} | ||
| Line 47: | Line 68: | ||
{{DEFAULTSORT:Parsi Cuisine}} | {{DEFAULTSORT:Parsi Cuisine}} | ||
[[Category:Parsi cuisine| ]] | [[Category:Parsi cuisine| ]] | ||
[[Category:Indian cuisine by state or union territory]] | |||
[[Category:South Asian cuisine]] | |||
Latest revision as of 12:21, 10 March 2026
 | This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (April 2011) |
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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]
Primary meals[edit | edit source]
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]
- 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[edit | edit source]
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.
Snacks[edit | edit source]
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).
See also[edit | edit source]
References[edit | edit source]
- ↑ 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[edit | edit source]
- Kapadia, 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 1-897959-41-9
