My Persian Palau

My Persian Palau

The kheema no palau prepared by some Parsi families inspired this recipe. Some served palau with khichri, while others served it plain. It was served with yoghurt, raita, or kudhee. A radish and carrot salad is served alongside poppodums and a doryu onion salad (finely sliced onions dipped in tamarind-jaggery chutney).

I was constantly thinking about the rice platter that would be served at my annual Navroze feasts. I enjoy experimenting with new recipes, and this was one of them: a Persian fusion of ground meat seasoned with Parsi and Persian spices, saffron-infused rice, and sumac or zereshk with dill or parsley to finish. While parsley will most likely be a better match for the meat, I prefer dill and used that instead.

This recipe is ideal for feeding a large group.

Serves 16

1kg/ 2.2lb ground meat of beef or lamb

4 tbsp whole milk

2 large veal bones with marrow in it

1 ½ tsp salt

1 cinnamon stick

2 tbsp tomato paste

1 tsp ginger paste

1 tsp garlic paste

1/4 tsp turmeric powder

1 tsp cinnamon powder

1 tsp advieh powder

pinch of brown sugar

Juice of 2 limes or lemons

500gm/ 1.1lb fried, crushed onions

4 cups meat broth

4 cups rice + 8 cups of chicken stock

1/2 tsp crushed saffron infused in hot water

125 gm/4 oz salted melted butter

1 cup zereshk -barberries - washed

1 tsp sumac powder

A cupful of washed chopped fresh dill sprigs or finely chopped fresh parsley

The meat

In a pan, sauté the ground meat until nice and brown; it will be dry-looking. Keep adding a little milk to keep it moist. Once cooked for about 10 to 15 minutes, add 4 large veal or lamb bones for flavour. Keep cooking it to catch the colour and caramelise it.

Season with salt and add the cinnamon sticks, tomato paste, ginger and garlic paste, turmeric, cinnamon, and advieh powders, sugar, and the browned onions. Mix well, and add the stock. Bring this to a boil, cover with a lid, and cook for 45 minutes.

Squeeze the lemons over the meat and mix well. The liquid should be gone, leaving moist meat as a result. Let this cool off while you make the rice.

The rice

Cook the washed rice in stock. Overturn immediately on a flat platter and toss the

rice with the infused saffron and melted butter. Gently toss in the zereshk, sprinkle the

sumac and fresh dill. Toss it gently. Remove a third of the rice to mix with the meat.

and finish off the dish with the remainder of your rice on top. Tightly cover and steam

on a bain-marie for 30 minutes.

Serve warm with a side of yoghurt mixed with cucumber and fresh mint and a pinch each of salt and sugar. similar to the Persian Maast-O-khiar, which would use dried mint instead.

Tips

Mixing the rice and meat with your hands will prevent it from breaking.

Use a large, deep, roasting pan or silver foil.

Photo credit Niloufer Mavalvala

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Coq au vin

Coq au vin

While living and teaching in Dubai, I came across an amazing lady from France who shared my passion for food and cooking. She gave me a fantastic tip: glaze the traditional coq au vin with dark chocolate. I was a bit apprehensive and did hesitate, but I tried it. This step takes it to perfection! I do recommend it.

1 ½ kgs, 3 lbs or 8-12 pieces of chicken, bone-in

3 cups red wine, Bordeaux or pinot noir

2 carrots, peeled and diced

2 sticks of celery, scraped and diced

1 large onion, diced

4 peeled cloves of garlic, chopped

1 tbsp whole black peppercorns

3 tbsp salted butter

1 tbsp  olive oil

Salt and pepper to season

6 rashers of bacon

20 pearl onions, peeled

454 g | 1 lb very small mushrooms or big ones cut into square chunks

Dry herbs-boquet garni

1 -2 tbsp cognac

25 g |1.5 oz dark chocolate

1 tablespoonful of finely chopped fresh parsley

Marinate the chicken, carrots, celery, onions, and garlic in the wine. Soak it overnight, turn it once, and ensure all the pieces are well soaked.

Remove the chicken and vegetables from the marinade. Once it is all at room temperature, start the cooking.

In a large, deep skillet, heat the olive oil and 1 tablespoon of butter. On medium-high, sauté the bacon until golden brown and until all the fat has melted. Remove the bacon and keep it aside. Drain this on kitchen paper to remove the excess fat. Fry the chicken, skin side down. Cooking it in batches will ensure a golden, crispy skin. Cook for 5 minutes on each side. Remove the chicken and season it well with salt and freshly cracked black pepper.

Lightly toss all the vegetables in flour. Continue to fry them in batches, making sure each one is seasoned after. Once the vegetables have browned, add all of the wine marinade to the pan, stirring it with a whisk to remove any lumps. Bring to a boil and cook for about 5 minutes. Add the chicken broth and the bouquet garni. Return the chicken and bacon. bringing it all to a boil, covering, lowering the heat to simmer, and cooking for 20 minutes. Turn the chicken pieces over, add the cognac, place the dark chocolate, sprinkle with fresh parsley, and cover. Cook for a further 20 minutes on a very low flame. Turn the heat off. Allow it to rest for 10 minutes. Serve with garlic bread and a salad.

Tips

Bouquet garni is a mix of herbs. Bay thyme and oregano would be the choices for this dish.

Use the wine you are going to drink as an accompaniment. Bordeaux and Pinot Noir are recommended.

Dark chocolate like Lindt is recommended. The glaze and flavour are delectable.

Photo Credit: Sheriar Hirjikaka

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Scallops on Orange Wild Rice

Scallops on Orange Wild Rice

Muse-bouche, a pretty and perfect starter that could well be placed as table décor on the plate setting prior to sitting down, is best served warm. The flavours are delicate, yet each part will be a mouthful of texture and clearly identifiable. It is perfect for a small gathering.

1 ½ cups chicken stock

Salt and pepper

2 cups wild rice

1 freshly grated clove of garlic

Zest  and juice of one orange

12 large scallops, split in half horizontally

3 tbsp salted butter

Zest of one lemon and juice to sprinkle scallos

4 very finely chopped green onions + 1 teaspoonful for topping 

Orange aioli

2 tbsp orange mustard + 1 /2 cup mayonnaise

Boil together the garlic in the chicken stock. Add the wild rice to it and season with salt. Allow it to boil until almost all of it is dry. Add green onions and butter. Gently mix it in with the orange juice. Cover the pan. Simmer for 20 minutes on a very low flame.

Once cooked through, gently fold in the mustard and mayonnaise.

Wash and pat the scallops dry. Sprinkle with salt and pepper. Heat a skillet, add a knob of butter, let it sizzle, and add half of the scallops. Panfry them quickly, turning them once, and sprinkle very lightly with a squeeze of fresh lemon. Cook the rest of the scallops exactly the same way.

To serve, fill each spoon with rice, place the scallop, and drizzle with the prepared orange aioli.

 

 

Sprinkle with some finely chopped green onion and serve.

 

Tips

Scallops need to be cooked on a high flame in a hot pan for only a minute on each side until they caramelise to a pretty golden brown. The caramelization on the scallops will enhance the flavour.

Pick fresh scallops that must smell like the ocean itself. The creamy or pink ones are better in flavour than the white ones.

Tarragon mustard is an option.

 

Substitute quinoa for wild rice if you prefer.

Photo credit: Sheriar Hirjikaka

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Mugg ni daar - Mung

 

Mugg ni daar | Mung Lentils

 

This split and dehusked mung bean is tiny and yellow. They are easy to digest, cook within an hour, and will absorb all the flavours you may add to them.

Generally served as an accompanying dish to fried fish, mugg ni daar was a staple to add to the menu on a rushed day. If it is to be a meal by itself, it pairs rather well with keri ni chutney and buffenu from The World of Parsi Cooking: Food Across Borders. Limbu khajoor ni chutney on page xxx and methia nu achar on page xxx also pair well.  Warm, fresh rotli, or crispy bread, is served with this lentil.

 

Serves 6

 

1 lb mung lentils

1 kg, fried onions – a packed cupful of pre-fried onions

1 tsp salt

½ tsp turmeric

1 tsp red chilli powder

2 tomatoes cut in quarters

2 tbsp salted butter

Juice from two oranges

A teaspoon of freshly chopped mint

 

Wash the lentils until the water runs clear. Heat a tablespoon of oil and add the onions to fry until they are golden brown. Add the salt, turmeric and chili powders. Saute` for a minute and add the washed lentils. Add 2 cups of water and the tomato. Bring to a boil. Cover, lower the heat, and cook for 30 minutes. Check if the water has evaporated; continue to cook until it is al dente`. Remove the cover and add the butter and juice of the oranges. Stir and allow it to finish cooking on a low flame. Sprinkle with the mint and serve.

Tips

Squeeze of lime and lemon is generally preferred. But in my opinion the orange juice lifts the flavour in this recipe. Variations like fresh corriander to mint and adding garlic, ginger and cumin is common.  2 whole green chillies that have been split are a favourite to add.

Freshly sliced raw onions and cucumbers tossed in vinegar with a dash of salt make a delicious side.

The lentils should be soft but hold their shape and be whole. It should not be dry-chora jayvee. The water has to be dry, but the dish has to be visually moist. If necessary, add more water.

Photo courtesy Niloufer Mavalvala

 

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Ravo - with egg

 

Ravo | Semolina Egg Pudding

 

Ravo is a traditional Parsi food served at every special festivity. It is also offered at various prayers in both a celebratory Jashan as well as the Mukhtad ceremonies where we remember the souls of those who have passed away. Made up of semolina, milk, and sugar, it is traditionally flavoured with cardamom and nutmeg. It is an easy, quick, and delicious pudding to prepare in a pinch.

 

Growing up in Karachi, ravo always included eggs, but eggless is most common in India. Since my mother’s ravo was famed for being the best in the city, I share this in her memory. At home we all continue to compete to see if anyone can ever replicate it to be as perfect as hers! The missing ingredient is always the same—my mother’s love.

 

Serves 6

 

125 g/ 4 oz salted butter

125 g/ 4 oz coarse semolina

140 g/ 5 oz sugar

3 eggs

2 cups whole milk (reserve more to add later)

1 tsp vanilla extract

Pinch of salt

1 tsp cardamom powder

Optionally ½ tsp freshly scraped nutmeg

 

Garnish

1 tbsp oil

50 g/ 2 oz slivered almonds

50 g/ 2 oz kismis raisins

 

In a pan melt the butter. Add the semolina and roast it for a few minutes. It should be aromatic and turn to a pale colour. Add the sugar, stir, and remove from the fire.  In a bowl, lightly beat the eggs and add some milk into the bowl. With a whisk and a sieve, prepare to add the egg mixture to the hot pan. Pouring it in through the sieve, vigorously whisk it together. Pour the remaining milk into the pan, return to the heat, and cook on a medium flame, stirring constantly until it comes to a boil. Add the vanilla, salt, and cardamom powder. Add more milk if the rava is too thick.  Mix well. Remove to a bowl and garnish. Serve warm

 

To garnish - in a pan heat the oil and toast the nuts, remove, and add the raisins for a few seconds. Keep aside on a kitchen paper to take away the oil. Sprinkle liberally all over the rava.

 

 

Tips

Lightly warming the milk to add to the beaten eggs will help with tempering and avoid the egg from splitting when added to the pan.

Sieving is not crucial, but it ensures there are no lumps of curdled egg residue.

The ravo will thicken as it cools.

Charoli – wild almonds and cashews may be added to the garnish.

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

 

Buffat ma gos

 

Buffat

This dish has been adopted by the Parsis from their Konkani-speaking Anglo friends on India’s southwestern coast. Regional cuisine from Goa, Kerala, and Mangalore, among other places It symbolises different things to different people in this community. It may have evolved, but it was once regarded as a traditional Christmas brunch as well as a customary Christmas Eve feast for some. While a buffat is prepared with pork, beef, and chicken, for which a prepared masala powder is available and considered a staple in many homes in the region, the Parsis make this with lamb, goat, and mutton only occasionally, and we do have lots of jokes associated with the name, which simply means making a buffat, or a slip-up.

The recipe is the Parsi version of a baffat from my mother’s collection which is shared with you here, with the main difference being the omission of mustard in hers. Add a tablespoon of prepared mustard if you wish to add more heat.

 

Serves 6

 

1 kg meat

454 g small red baby onions

1 large carrot

1 tsp salt

1 kg onions

Oil to fry onions

½ - ¾  cup fruit vinegar ml???

2 tsp ginger

2 tsp garlic

1 tsp turmeric powder

2 tsp red chilli powder Kashmiri bedagi

2 tsp cumin powder

1 tsp coriander powder

2 tsp garam masalo page xxx

6 green chillies

Flesh of one freshly scraped coconut or xxx g of desiccated coconut

9 almonds – 1 tbsp almond powder

454 g boiled baby potatoes

454 g parboiled green peas

3 boiled eggs, peeled and cut in quarters

 

Boil the meat until tender in 4 cups of water with the baby onions, carrot, and salt. Remove the pieces of meat and blend the vegetables into the broth.

Thinly slice and deep-fry the onions until crisp. Crush them. Alternatively, chop them finely and pan-fry them in a little oil until golden brown.

Grind all of the spices and the almond in vinegar until it is a paste. Add this to the prepared onions and cook on a low flame, stirring often, until aromatic. 10 minutes.

Add the meat and allow it to brown with the spices and onion for another 10 minutes. Pour 2 cups of broth into the pan, mix well, and bring this to a boil. Add the potatoes and peas. Cover and lower the heat to a gentle simmer. Cook to infuse the flavour. 30 minutes. Turn the heat off. Let it rest. Check for the gravy to be thick. Serve garnished with the boiled eggs.

 Photo courtesy Niloufer Mavalvala

 

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Lobster salad

 

Lobster salad with kumquat drizzle

Fresh seafood is delicious by nature. It needs little to dress it up or enhance its flavour. In my opinion, adding fresh seasonal vegetables and fruit completes a good lobster salad. The texture and colours appeal to the palate and make the fresh lobster the star of the show. Hints of a bitter marmalade, especially when made with kumquats, peppery radish, tart grapefruit, and fresh courgette, balance very well.

This recipe was created by myself for Le Bon Magot several years ago for their kumquat conserve.

Serves 4

 

4 small (1.5 lb each)  lobsters that are steamed, cleaned, and the tail left whole, while the claws are in chunks.

 

Vinigiarette

8 tsp olive oil

4 pinches of salt

4 tsp kumquat conserve or a bitter marmalade

4 tsp white balsamic vinegar

4 tbsp sweet white muscato wine

 

Ribbons from 2 small baby courgettes or zucchini

2 cupfuls of microgreens

1 ruby-red grapefruit, cleaned

4 red radishes in thin, slim pieces

 

To assemble

On four plates, evenly divide the vinaigrette.

Place the ribbons of courgettes,and place all the cut pieces of lobster. Top with the microgreens. Place the whole lobster tail. Sprinkle with the radish, and place the grapefruit around. Serve with salt and pepper.

Photo courtesy Niloufer Mavalvala

 

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Artichoke dip

 Artichoke Dip

Makes 1 kg 

Serves 20 people as a dip

Some days, one wonders why all cooking is not that simple!

While preparing a buffet dinner party for a good friend, I had an empty spot that was calling for a quick dip.  I spotted feta and grilled artichokes while rummaging through the fridge, perfect to prepare a dip.

I mixed it to a textured pulp in a food processor using only the pulse button. It was finished with a drizzle of the herby olive oil in which the artichokes had been kept.

Such goodness is to be celebrated.

Served with tortilla chips, the bowl was wiped clean after it was praised to the heavens. 

The saltiness of the feta required no additional salt. The tanginess of the grilled artichokes balanced the saltiness, and the hint of sweetness in the olive oil rounded it up both in texture and flavour.

500 g grilled artichokes in herb and oil

500g Feta

 

Tips

I used Roussas Greek Feta, which is a traditional feta produced from pasteurised sheep and goat’s milk and is a tasty, flavorful cheese. Its maximum moisture content was 56%, and its minimum fat content was 24%.

Photo courtesy Niloufer Mavalvala

 

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Umea, Sweden May 27th 2023.

 This presentation below was at the Umea Food Symposium on Saturday May 27th, 2023.

The Vegetarian Parsi, inspired by tradition, won a second Gourmand award, winning "Best in the World" for a cookbook series.

This is the fifth Gourmand Award for our Parsi cuisine, and a huge stepping stone for putting Parsi food culture on the global culinary map.

Awards and certificates will come and go, but the mission is truly motivated by the fact that Parsi cuisine and culture are here to stay and are recognised worldwide. Together, we accomplished this. All of us who love our food culture, our delicious lagun nu bhonu and sagun nu bhonu, and also janam and maran nu bhonu, continue to cook and master it. To all the home cooks, it is you who should be proud of keeping that flag flying for all these years, decades, and centuries. This is for all the people who came before us—our parents, grandparents, and ancestors—who simply carried on. It is all their discipline, determination, and tenacity focused on keeping our "Parsi Pannu" alive.

The presentation was well received. The mention of a unique culture ushers in a new dawn. Let us always be proud of our history, heritage, culture, and cuisine.

Being appreciated is encouraging. This was on social media put up in seconds after the presentation by another speaker from Turkey representing the Gaziantep culture and cuisine.

The honour of receiving an award from Edouard Cointreau

The personalised inscription on the award certificate

My introduction 

Life is a journey one embraces; 

We don't always know where we are going , and that, can be exciting and interesting.

I thought I would be an ambassador's wife, but fell in love and married a banker.

What I did not know then, is that I would be an amabassador for my family and for the Parsi cuisine  and community. My name is Niloufer Mavalvala, I was born and raised in Karachi and now live in Canada. My cookbooks on Parsi cooking, a regional cuisine of India, have won me four gourmand awards for which I am most appreciative. 

(I had not won my fifth award when I was presenting). 

Saturday 27^th May 2023

Umea, Sweden

Parsi cooking, where it all began.

So why Parsi? Pars, now known as Fars, is the historical name for one of Iran’s provinces and was the birthplace of the Persian Empire and its founder, Cyrus the Great (born ca. 600 BCE).  Parsis, or the 'people from Pars’, are the Zoroastrians from ancient Persia who were forced to migrate under persecution and landed up in Gujarat, India. They brought with them their food, culture, traditions, and heritage. They adapted and adopted, and Parsi cuisine was born.

 

Despite Parsi cuisine having originated hundreds of years ago, there was very little published material to share until the 1800s, when the first Parsi cookbooks were officially published. Vividh Vani by Meherbai Wadia, is the most famous and is a handwritten journal released posthumously by her doctor, who may have even been her admirer.

 

#1 To my delight, my research confirmed that the way we cooked and prepared our foods 200 years ago is still very relevant to the way we cook today. Authentic Parsi food must be well balanced. Never overly spicy nor oily, just simply flavourful. The addition of a pinch of sugar or  a piece of jaggery, well-balanced warm spices, and the addition of fruit vinegar, lemon juice or even unripe mango, all help bring out the flavour. Tikkhu, khattu, mitthu, or spicy, sour, and sweet is the trilogy one follows. While there are no dietary restrictions in Zoroastrianism, we are taught moderation, encouraged to avoid gluttony or drunkenness, to respect nature and our planet as well as the plant and animal kingdoms. 

 

Our customs and culture are rich in symbolism. Food, culture, tradition and heritage speak volumes about where we come from and how we exist. It depicts our past and shapes our future. I like to call this our "Parsi panu" about which I speak today.

#2

 

·       These silver utensils are over 100 years old and were part of my great-grandparents' homes.

·       Water, milk, and wine are symbolically filled into the three karasyas (mini-pitchers).  

 

·       In the three katoris (bowls) are a carrot and dry fruit pickle (gajjar mewa nu achar); pickled limes, (limbu nu achar); and a tomato ginger jam (tamota nay adu ni chutney). These represent the tikkhu, khattu, mitthu trilogy I mentioned. 

 

·       The mini afarghanyu is used for light, where the candles stand in for the divo, lit in many Parsi homes. 

 

·       And the soparo is where we keep the sakur, or pieces of rock sugar. I believe that no meal is complete without a grain of salt, and I have pink salt crystals for that purpose.

 

·       Marble, wood, and metal are all elements of nature, as are the water, stone and trees that represent daily life. 

 

·       Flowers brighten everything, and the traditional rose offers its sweet fragrance.

 

 

Flowers hung at the entryway, known as torans, are popular in Parsi homes. While this is a beautifully done, complicated toran expressly made for a wedding, we prepare it with seasonal flowers that are refreshed every day at dawn with fresh flowers to brighten and perfume our homes.

My books begin by sharing inspirational stories about an ancient cuisine that has remained frozen in time. From our grandmothers to our grandchildren, over generations, Parsi cooking has continued to be, in essence, much the same. Wonderfully prepared, simple fare that has flavours and health benefits beyond our conscious knowledge, taken for granted over generations.

It seems Parsis have a food for every occasion and an occasion for every food.

Cooking in banana leaves and infusing the food with its delicious aromas by wrapping and steaming the fish in them is centuries old, but the traditions continue to this day. Patra ni macchi is an iconic dish in our cuisine and much in demand by all our non-Parsi friends when they visit.

During the winter months, when most weddings take place, a thousand people are fed at tables with banana leaves being the “plate”. Typically, the wedding feast consists of seven to ten courses. It is quite an extraordinary experience. Imagine, today, being able to cater like this in New York, London, L. A. or Toronto among others.

Have you tried bhokra before? Possibly the best 'fried' cake you've ever had. Or how about batasas, the centuries-old, simple biscuits of buttery dough and almonds ? Slowly baked, they are a household staple for dipping into a cup of strong, sweet, milky tea flavoured with fresh mint leaves and lemon grass to balance the ying and yang. We call it Parsi choi.

The daar ni pori is a sweet lentil paste wrapped in a hand-made casing that is flaky but hardy enough to transport. This tradition dates to times when people travelled for days to reach their destination. The circular shape is symbolic of the earth, while the distinct outer and inner shells reflect the physical and spiritual worlds we live within.

The open Pori is something I came up with recently, it is similar to a galette. 

At this point, I described the collage at great length, when why and how the foods are served.

I wanted to thank you, Edouard and the Gourmand Awards for the opportunity these awards have opened up for me to pursue my passion of placing our ancient Parsi cuisine on the global culinary map. When one is not a graduate of an internationally acclaimed cookery school nor attached to a big publishing house, one must work harder and smarter every single day to reach the sky. But everyone needs that one person to believe in them. Thank you, Edouard Cointreau, for being that person and allowing me to introduce my cuisine to the world. 

Clarification. While I, represent Canada, the book is officially considered under the category of the regional cuisines of India since 2019, when we won the first Gourmand Award.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition has won two awards. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers. This book was exhibited at the Alfred Noble House.

                                                The books exhibited at the City Library in Umea Sweden. 

                                    This library has the largest collection of cookbooks in the world. 

 

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.