Parsi cuisine


Parsi Cuisine refers to the traditional cuisine of the Parsis of India and Pakistan.

Primary meals

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 accompanies most meals.
Popular Parsi dishes include:
Also popular among Parsis, but less so elsewhere, are the typical Parsi eeda dishes, which include akuri and the pora. 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, 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

Common desserts include sev, ravo and malido. 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

Popular parsi snacks include bhakhra, batasa, dar ni pori, doodh na puff and khaman na ladva.