Parsi cuisine

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Parsi Cuisine is an eclectic northwest-Indian recipe tradition native to 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. Kachubar (a sharp onion-cucumber salad) accompanies most meals.

Popular Parsi dishes include:
  • Chicken farcha (fried chicken)
  • Patra ni machhi (steamed fish wrapped in banana leaf)
  • Dhansak (lamb, mutton, goat or chicken and/or vegetables in lentil and/or toor daal gravy)
  • Sali murghi (spicy chicken with fine potato crisps)
  • Jinga no patio (shrimp in spicy tomato curry)
  • Khichri (rice with toor daal and/or moong daal)
  • Saas ni machhi (yellow rice with pomfret fish fillets in white sauce)
  • Jardaloo sali boti (boneless mutton in an onion and tomato sauce with apricots and potato strips)
  • Tamota ni russ chaval (mutton cutlets with white rice and tomato sauce)

Also popular among Parsis, but less so elsewhere, are the typical Parsi eeda (egg) dishes, which include akuri (scrambled eggs with spices) and the pora ("Parsi" omelette). Also, main dishes (such as those listed above) are often served with an egg on top.

Traditional breakfasts during the 1930s in Mumbai or in many South Gujarat villages consisted of khurchan (offal meats cooked with potatoes in a spicy gravy), and some variant of the ubiquitous ...
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