Parsi cuisine: Indian influence on Persian palate

Unique blend of sweet and sour

Influences of two ancient cultures have blended perfectly to create the Parsi cuisine, which today carries elements Indian and Persian culinary techniques in almost equal measure. Though originally, it was almost entirely meat-based, in India, the Parsis have integrated many aspects of Indian cooking practices, including liberal use of spices and vegetables.

Over the course of almost 1300 years that the Parsi community has been living in India, having fled Iran to escape Muslim invasion of Persia in the eighth century CE, the Parsi culture has taken a unique evolutionary route, with strong influences of their roots in Persia married to the local cultures in India, notably in Gujarat, where they landed and built their first settlement.

Nowhere else is the mélange of two cultures is as evident as it is in a Parsi kitchen where the dishes being cooked reflect the practices of the land of their origin as much as the land where they have settled. For instance, a Parsi dish is typically made with meats and eggs, but over time, they began adding vegetables. Gujarati cuisine, which frequently uses jaggery in its dishes, has strongly influenced Parsi cuisine, which is typically not spicy. This gives their food a hint of sweetness.

Similarly, the original Persian cuisine is also known for its use of nuts, dried fruits, and herbs like mint and their sweet and sour flavour combinations, such as in dishes like sali boti. And with the Gujarati influence, Parsis incorporated local spices, lentils, and vegetables into their dishes. The colonial influences on the cuisine led to introduction of British elements such as puddings and custards, in Parsi cuisine, resulting in desserts like lagan nu custard.

As most of the Parsi population today is concentrated in and around Mumbai, there are not many restaurants serving Parsi dishes in other parts of India. But the cuisine, which has always had a hard-core fan following in Mumbai, is now spreading its wings across the country, especially thanks to recipes being shared over social media channels.

To cater to your craving for a new culinary experience, here are some of the popular traditional Parsi dishes:

Dhansak

Also known as the king of Parsi cuisine, Dhansak is a stew of lentils, vegetable and meat, that is often served with caramelised basmati rice topped with fried onions. It is considered as one of the most popular Parsi dishes. The dish truly shows a blend of Indian flavours and Persian techniques.

Akuri

A spicy scrambled egg dish that is cooked until it is almost runny. It is usually eaten for breakfast and is typically enjoyed with bread toast.

Patra ni Machhi

A dish of fish, usually pomfret or surmai, stuffed with green coconut chutney and wrapped in a banana leaf. No Parsi celebration is complete without it. The banana leaf adds another layer of aroma and flavour to the fish, perfectly complementing the use of spices.

Saas ni Machhi

A dish of pomfret fish fillets in a white sauce served over yellow rice. The simplicity of complex flavours in this white curry, made from eggs, sugar and vinegar emulsion, feels like a symphony on the palate.

Kolmi no Patio

Prawns laced in chilli garlic paste and spice-smeared potatoes are cooked in a tangy and thick tomato gravy with just the perfect hint of sweetness. This delightful prawn delicacy is sure to be a favourite of all seafood lovers!

Berry Pulao

It is a delectable Parsi dish that combines the sweetness of berries with fragrant rice and aromatic spices. This rice preparation typically includes Basmati rice cooked with caramelised onions, tender meat, and a medley of spices like cinnamon, cloves, and cardamom. The dish is elevated with the addition of dried cranberries or barberries, which impart a tangy and slightly sweet taste.

Sali Boti

Sali boti is a traditional Parsi dish that holds a special place in Parsi cuisine. This delicacy consists of tender chunks of meat, typically mutton, cooked in a tangy and aromatic gravy. The meat is marinated with a blend of spices. The addition of yoghurt and tomato paste lends a rich and creamy texture to the dish. What sets sali boti apart is the addition of crispy potato straws, or sali. These thinly sliced and deep-fried potato straws are generously sprinkled over the meat curry just before serving.

Masoor ma Gosht

A very different and delicious lamb dish, it is basically mutton simmered in a medley of spices and lentils. This very healthy and very unique concoction is a culinary delight definitely worth trying.

Dhandhar

A garlic and cumin-flavoured lentil, Dhandar is a staple for Parsis. It is best relished with fluffy steamed rice, with green chutney to add some zing.

Jardaalu Marghi

It is an exotic chicken dish cooked with apricots and garnished with potato straws. In this curry, the sweet notes of dried apricots pair with chillies and spices for a complex interplay of sweet, sour, and piquant flavours that are irresistible.

Tareli Macchi

Coated in three simple spices and fried for a few minutes, it is a side dish that can jazz up any meal. A sprinkle of lemon juice on the freshly fried fillets of fish just enhances the kick of spices in this classic Parsi dish.

Aleti Paleti

A heritage Parsi dish made from mixed offals, it is a dry, spicy dish, generally eaten at the end of a festive buffet. This inventive dish used to be traditionally eaten for breakfast in the old days and is a preparation that displays the deep Parsi affinity for offal meat.

Papetay Ma Gosht

It is a traditional meat and potatoes delicacy prepared especially on the occasion of Gahambar, an important Zoroastrian festival. The cubed meat and potatoes are wrapped in a rich, spicy, and deliciously thick tomato gravy for this dish, which is best relished with warm bread.

Chicken Farcha

It is one of the best Parsi appetisers and is made by marinating chicken drumsticks or boneless chicken with a blend of aromatic spices. The marinated chicken is then coated in a batter made from eggs, flour, and breadcrumbs before being fried to golden perfection.

Sali Par Eedu

It is a delightful combination of eggs and crispy potato straws. The eggs are typically cooked sunny-side-up or as an omelette and topped with a generous serving of crispy potato straws. It is a simple yet flavourful dish enjoyed for breakfast or as a light meal.

Desserts: Like in Gujarat, no Parsi meal is also really complete without a dessert, of which there are quite a few.

Lagan nu Custard

Inspired by crème brûlée, an English dessert, it is a made with eggs, condensed milk, sugar, custard powder and nutmeg. The spice adds an earthy flavour and cuts the sweet. It is a common dish for Parsi New Year and wedding celebrations.

Chapati

The Parsi version of sweet crepes, which are full of warm spices like cardamom, cinnamon, and nutmeg, and the use of semolina gives these crepes a hearty texture. Traditionally, these light pancakes would be filled with charoli seeds and served for breakfast.

Parsi Mawa Cake

Mawa cake is a popular Parsi tea-time treat. It is a dense and moist cake made with mawa or reduced milk solids, flour, butter, sugar and flavoured with cardamom and rose water. The cake has a distinctive taste and aroma that is loved by many.

Some of the other common Parsi desserts include Dahi Sev. It is made by roasting vermicelli and nuts in pure desi ghee, which is then added to sugar syrup that is flavoured with spices like saffron, nutmeg, and cardamom. It has a unique aroma and a rich taste, usually made on special or festive occasions like Navroz.

Ravo is a sweet semolina pudding and malido, a nutty fudge. Much popular desserts are faluda and kulfi, integral to the cuisine.

Famous Parsi beverages:

Tari (Toddy) Neera: A sweet, carbonated drink made from the sap of the palmyra palm. It tastes like coconut water when first extracted but ferments and sours soon after.

Parsi Cola is a cola-flavoured soft drink produced in Iran. It is popular in parts of the Middle East.

Tart and refreshing, Pallonji’s fizzy raspberry drink is a much-loved palate cleanser of the Parsis and a staple at their celebrations.