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