Parsis are an ethnic group from Iran who settled in India in the 8th century. Parsi cuisine is a blend of Western, Gujarati, and Persian influences known for combining meats and dried fruits. Important dishes include patrani machhi (fish wrapped in banana leaves and steamed), kolmino patio (prawn curry with tamarind and jaggery), and sali jardaloo murgh (sweet and sour chicken with dried apricots and fried potatoes). Meals are served course-style and usually include drinks, breads, fish, chicken or meat, eggs, pilaf rice, and desserts like ice cream. Favorite ingredients are eggs, fish from the western coast

1. PARSI CUISINE
Parsis are another Gujarati speaking majority. They are Zoroshtrians who who fled Iran
in the 8th
century.
There is saying among the Parsis that the community can be divided into two groups: one that
loves good food and the other that loves eating.
Parsi food is delicious blend of western influences, a Gujrati love of sweet and sour mixture,
and the Persian genius for combining meat with dried fruits such as apricot.
To enjoy the parsi food, it is best to attend a lagan nu bhonu or a wedding style banquet.
Parsis have their food course wise and usually seated.
Drinks are served first, then the guests are seated at a long table. The food is placed on a leaf
plates or banana leaves, the first food is meva nu achar, sweet chutney made with carrots
and dry fruits; wafer made with potato and sago, come next, and followed by wholewheat
griddle breads or chapattis. Then comes the fish course (probably patrani machhi). It is soon
time for the chicken or meat courses, next comes the egg course, which consist of beaten eggs
pored over sautéed onion and baked.
Half way through the meal is the appearance of the pilaf, rice studded with meat and potatoes,
which is to be eaten with well spiced toovar dal. Ice cream, chocolate, betel leaves and fennel
seeds follow. Fennel seed are much needed digestive.
Love of eggs is a Parsi weakness. Parsis cooked eggs with all types of vegetables and
sometimes with small fish as well. Favorites are eggs cooked with savory potatoes, wafers,
tomatoes and greens. Another specialty is Akoori ( scrambled eggs). The parsi poro (flat
omelets) is also made in many ways.
Fish is an important part of Parsi meal. Having settled on the western coast, Parsis not only
enjoy eating it but also consider it auspicious. The favorite includes black and white
pomfrets, the boi and the grey mullets.
No Parsi dish can be completed without mutton or chicken dish. Most of these dishes are
cooked with vegetables and the name of the dish is self explanatory.
FAMOUS DISHES :
1. PATRANI MACHHI: Fish with freshly ground coconut , wrapped in banana leaves
and steamed.
2. KOLMINO PATIO: A popular Parsi delicacy in which onion is fried and paste of
garlic, coriander, garam masala and red chilli is added and finished with tamarind and
jaggery. Prawns are cooked in the curry.
3. SALI JARDALOO MURGH: Popular among the Parsis, the dish is sweet and sour,
made with chicken and dried apricot, served with crunchy fried potato straw.
4. DHANSAAK: It is a whole some meal in which lamb is cooked in dal and various
other vegetables till everything is cooked, along with masala to give rich gravy. The
usual accompaniments ism deep fried kebabs and meats balls.
5. BATAT NI TARKARI: Quarters of boiled potato tossed in oil with mustard, cumin,
turmeric and chopped green chilli and chopped coriander.

2. 6. BROWN RICE: Traditional accompaniments of dhansak are rice cooked with
browned onion and added with caramel to give color to the rice and the characteristics
flavors.
7. NAN KHATAI: Considered as cookies. Flour with butter, sugar, a little curd, soda bi
carbonate and other flavoring agent are mixed together to form a dough, which is
divided into small portions and baked.