Parsi cuisine

Parsi Cuisine is a traditional style of cooking originated from the Parsi community in India. It is a blend of Gujarati and Persian culinary techniques, with a significant influence from the British and Portuguese cuisines. The Parsi cuisine is known for its distinct flavors and unique cooking methods.

History

The Parsi community migrated to India from Persia around the 8th century AD. They brought with them their unique culinary traditions, which gradually evolved and assimilated with the local Indian cuisines, particularly the Gujarati cuisine. The Parsi cuisine also absorbed influences from the British and Portuguese cuisines during the colonial era.

Ingredients

The Parsi cuisine uses a variety of ingredients, including meat, fish, dairy products, fruits, vegetables, and spices. Meat, particularly mutton and chicken, is a staple in the Parsi diet. Fish, especially pomfret, is also widely consumed. Dairy products like milk, yogurt, and cheese are used in many dishes. Fruits and vegetables are used both as main ingredients and garnishes. Spices such as turmeric, cumin, coriander, and garam masala are commonly used to add flavor to the dishes.

Dishes

Some of the popular dishes in the Parsi cuisine include Dhansak, Patra ni Machhi, Sali Boti, and Lagan nu Custard. Dhansak is a spicy and tangy lentil curry cooked with meat. Patra ni Machhi is a dish of fish wrapped in banana leaves and steamed. Sali Boti is a mutton dish cooked with tomatoes, onions, and spices, and garnished with fried potato straws. Lagan nu Custard is a traditional Parsi dessert made with milk, eggs, sugar, and spices.

See Also

• Indian Cuisine
• Persian Cuisine
• Gujarati Cuisine
• British Cuisine
• Portuguese Cuisine

References

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