The Parsis migrated to India around the 7-9th century and settled on the west coast of Gujrat. The Parsis living in India are Persian Zorastrian, Their food has a Persian, Indian and British influence. Persian cuisine is a mix of sweets and spices. The Parsis mainly relished on meats and stews, fish was added later on their platter when they settled on the coastal part of India.
Traditionally, Parsi cuisine requires saffron and cinnamon; the sweetness comes from Jaggery and the tanginess comes from barberry. Meat plays a big role in Parsi cuisine, mutton is served at a traditional Parsi wedding, But with the evolution, chicken is also now given importance. Parsi desserts are influenced by the British, mainly inspired from colonial India such as 'Laga nu custard which is a pudding and 'Chapat' a type of pancake.
If you want to eat some authentic Parsi cuisine you must visit 'Soda bottle opener wala , by chef Anahita Dhondy.
Recipies
The Parsi recipe I am mentioning here is known in every household, ' Dhansak'. It combines the elements of Persian and Gujrati cuisine. It is made by cooking mutton with lentils. and vegetables.
Ingredients
Mutton-400 gm
Masoor dal- 1/3 cup
Onions- 2 sliced
Garlic - 5 cloves chopped
Mint leaves-2tbsp
Ghee-1/3 cup
Green chilli- 2
Red chilli powder- 1tsp
Tamarind paste-1 tbsp
Brinjal -2 medium cut into cubbed
coriander leaves- 1 tbsp chopped
Tomatoes- 1 medium chopped
Toor dal - 1/3 cup
Dried fenugreek leaves- 1tbsp
salt- as per taste
whole Peppercorns- 5
Turmeric powder-1/2 tsp
Garam Masala -1 tbsp
Pumpkin -cut into cubed 100 gm
Potato - 1 large cut into cubed
Water -5 cups
Process
Clean, wash and soak toor dal and masoor dal together for half an hour in two cups of water. Next, cut mutton into pieces and heat ghee in a pan over medium flame. When the ghee is hot enough, add sliced onions and saute till they turn golden in colour. Add chopped ginger garlic to the pan and saute them for about a minute till the smell of raw garlic goes away. Next, add mutton pieces to the pan and stir well, continue cooking the mutton pieces for about 5-10 minutes till lightly brown in colour. Then, add black peppercorns, green chillies, turmeric powder along with red chilli powder to the pan, and mix once again. Drain the water and add the soaked toor and masoor dal and mix well all the ingredients. Next, add the cubed pumpkin, potato, and brinjals along with salt and three cups of water to the pan and bring them to a boil. Close the lid of the pan and cook for ten minutes. Then, add fenugreek and mint leaves to the pan and stir once. Finally, add chopped tomatoes to the pan and close the lid once again. Let the mutton cook on medium flame, this might take 30-45 minutes.
When done, turn off the flame and remove the mutton pieces from the pan in a large bowl. Afterwards, add garam masala powder to the cooked veggies along with tamarind pulp. Stir well and mash the veggies. Now, transfer these mashed veggies to a large bowl and add the mutton pieces to it, garnish with chopped coriander leaves and cook for another 5 minutes. Enjoy it with either roti, naan or rice .