New Video posted on the Parsi Dhansak Meal – Meat and Vegetables with Lentils.


Dhansaak Dal






Mutton Biryani


Pariz Neville Gandhi

Mutton Biryani


  • 1 kg mutton (I used boneless)
  • 4 large onions
  • 2 tomatoes
  • 2 potatoes (fry)
  • 1 cup yogurt
  • 2 tbsp red chili powder
  • 1 tbsp garam masala powder
  • 2 tbsp biryani masala powder
  • 2 tbsp ginger garlic paste
  • 3 cups basmati rice
  • ½ tsp yellow food color
  • ½ tsp nutmeg and mace
  • ½ tsp large and small cardamoms
  • 2 cinnamon sticks
  • 2 Bay Leaves (tej patta)
  • 4 – 5 large green chilies
  • Mint and coriander leaves
  • Cashews fried (optional)
  • Boil eggs.
  • Salt to taste


  1. In a bowl, marinate mutton with yogurt, red chilli powder, garam masala powder, biryani masala, ginger garlic paste and salt for 1 to 2 hrs. In a different pan, heat oil or ghee fry onions until it turns golden brown remove half. Then add tomatoes, marinated mutton fry for 10 minutes and pressure cook.
  2. Soak rice for 30 mins. In a heavy bottom pan, heat water to boil rice with salt, whole garam masala and oil. Drain rice, pour half of the rice add mutton gravy, sprinkle brown onions, mint and coriander leaves, green chillies, cashews again give a layer of rice. Then mix 2 tbsp kewra (optional) and ½ tsp yellow food color and fried onions. Dot with some oil or ghee, give dum for 15 mins. till rice is fully cooked. Serve with raita or yogurt dip.

Yogurt dip: Grind 2 green chillies, few coriander leaves, mint leaves, 2 cloves garlic, roasted jeera powder, sugar and salt with 2 tblspn with yogurt, add this to 1 cup of yogurt and mix.

Other Biryani Recipes


Lonavala Chikki


Story behind Lonavala Chikkis:

Lonavala was so named because of the word ‘lenya’ which means caves in Marathi. There are many rock-cut caves, which surround Lonavala. It was Shri Maganlal Agarwal (the fourth generation of Maganlal Agarwal’s family is now running the chikki business) who brought chikki to Lonavala more than 125 years ago. His great grandson, Ashutosh Agarwal says that it all started when Shri Maganlal began selling ‘gurdana’, a mixture of jaggery and groundnuts in a huge sack to the laborers who were laying tracks on the Khandala–Pune railway line. (Opened to traffic in 1858) He used to stand with the big sack, next to the railway line, literally outside where the Maganlal’s main shop stands now in the market street on the east side and sold the ‘gurdana’. ‘Gurdana’ is rich in protein and iron and the laborers used to consume it for the instant energy.

Later, the simple ‘gurdana’ graduated to the groundnut chikki and over the years other chikki varieties were introduced. Nevertheless, the whole and crushed groundnut chikki are still Maganlal’s bread and butter product making up for 70% of the total chikki varieties sold.

Recipe: Lonavala Chikki

1-1/4 cups Dry fruits (Almonds, Cashews, Peanuts, Raisins, etc)

1 cup Sugar (oryou can substitute Gor/Gud)

1 tbsp liquid Glucose

1/2 tsp Cardamom powder

Melt sugar in a non-stick pan as it just about to melt add liquid Glucose to it. Crush the dry fruits and cardamom powder. Add it to the melted sugar. Put this mixture immediately into a greased wooden surface. With the help of a roller pin, spread it evenly. Now cut it with a greased knife or cutter. Allow it to cool and break into pieces. Lonavala chikki is ready.

And if it does not turn out the way you want it add little butter just before sugar melts. You may also dust surface with cornstarch before you pour hot mixture on hard surface.


Parsi Chai with Mint / Fudino, Lemon grass / Leeli Chai


Parsi Chai with Mint / Fudino, Lemon grass / Leeli Chai

Health value:

  1. Antioxidant
  2. Removes Headaches, Muscle aches, soothes and relaxes.
  3. Dried lemon grass leaves make a zesty, refreshing drink that is highly satisfying both hot and cold. It has a light lemony taste, with slight hint of ginger. And is known to lift a sagging spirit, as well as aid digestion. Recent studies also show that Lemon Grass has anti-bacterial and anti-fungal properties. Best of all, it tastes great. If you have yet to try it, we recommend it highly. Naturally caffeine-free.


  • 2 cups water
  • 4 tea bags, or 4 tsps loose black tea
  • 2 cups milk, Highfat or Lowfat – your choice
  • 4 Mint leaves chopped fine (mint aka fudino)
  • 4 leaves of leeli chai chopped fine (Lemon grass aka Leeli chai)
  • 4 tsp. sugar (or to taste)


  1. Bring water to a boil in a saucepan.
  2. Add Mint leaves and Leeli chai.
  3. Add tea, reduce heat, and simmer for 3-4 minutes.
  4. Add milk and sugar, and bring to a boil.
  5. Reduce heat and simmer for 5 minutes.
  6. Strain and serve.

Serves 4

Related Recipes and Articles:

Fig Almond Cake


For the foodies amongst us (we too!) here’s a lovely recipe from Jame’s in-house super chef MALCOLM WATCHA.

Bake it and enjoy karjo jee!!!

Fig & Almond Cake

  • 285 gms dried, chopped figs
  • 1 ½ cups water
  • 1 tsp soda bicarb
  • 125 gms softened butter
  • 1 cup powdered sugar/castor sugar
  • 3 eggs
  • 1 cup self raising flour
  • ½ cup almond powder
  • ¼ cup finely chopped blanched almonds


  1. Pre heat oven to 180c gas mark 4. Grease and line the base of a cake tin.
  2. Combine the figs and water in a pan, bring to a boil. Remove from heat, add soda bicarb, cover and let it cool slightly. Blend to a smooth puree in a blender.
  3. Beat the butter and sugar until light and pale. Beat in the eggs one at a time. Sift in the flour a few table spoons at a time and mix lightly.
  4. Add the powdered almonds and the chopped almonds.
  5. Stir with a wooden spoon until well combined.
  6. Add the warm fig puree and mix together.
  7. Pour batter into a cake tin and bake for one hour.
  8. Keep the cake in the tin for about 10 minutes before turning over onto a wire rack to cool.

Tip: Test if  done by inserting a metal skewer before removing from the oven.


Happy Easter


This is from the Imperial Faberge Egg Collection.


Did you know that there are similarities between Zoroastrianism and Christianity/Judaism?

Er. Dr. RAMIYAR KARANJIA explains:

• The Achaemenid King Cyrus the Great freed the Jews in 536 B.C., from their 70 year Babylonian captivity, allowed them to go to their native land, returned their treasures and helped them rebuild the temple of Solomon.

• The three Magis, who went to Bethlehem to welcome and offer presents to infant Christ, are strongly believed to be Zoroastrian priests. The Magis, with their precise knowledge of astronomy, knew the exact location of the prophet’s birth, and were the first to go and greet infant Jesus.






  •       1 liter of pasteurized cold milk.
  •       4 tbsp of Ravo (semolina or suji)
  •       4 tbsp (equal quantity ratio to ravo) of sugar
  •       4 oz of Ghee (or 1/2 stick of unsalted butter)
  •       1 Egg
  •       1/2 cup water
  •       2-3 drops of Vanilla or Rose essence
  •       ½ tsp of cardamom and/or nutmeg powder
  •       1/2 cup mix Slivered and blanched Almonds, Pistachios, Cashews
  •       Raisins to taste
  •       2 tsp Charoli nuts (optional)


  1. In a non-stick pot, on very low heat  fry the ravo in ghee till it releases aroma and is fried to a crisp beaded state.
  2. Add the cold milk, sugar, essence and bring to a slow boil. Stir all the time.
  3. Beat one full egg and add 3 tsp milk to it, add this to the ravo slowly beating all the time.
  4. When it starts to boil, lower the flame to full simmer and keep stirring continuously without letting up. In about 10-15 minutes it should be done. Remember to allow it to remain fluid and flowing when you shut the flame and not to overcook it or allow it to reach a level of being too thick and congealed, as upon cooling, it will get dry and more thick!
  5. Add some milk or water if you find it has got extra thick and mix it while it is still hot and steaming.
  6. In a different small pan fry the soaked raisins, almonds, cashews and charoli in  4 tsp Ghee for just about 3-4 minutes to golden brown color.
  7. Garnish the Ravo to cover the top surface all around.
  8. Serve hot with Mitthu Dah (Sweet Yogurt)


  • A few (4-5) pink or red Rose petals (optional but extremely delightful in for added flavor and final appearance.
  • ½ tsp powdered green elaichi (cardamom)
  • ½ tsp grated or powdered jaiphal (nutmeg)
  • Wash, clean and soak in a glass bowl dried raisins say about 2-3 tbsp and as per requirement – broken cashews, blanched and thinly slivered almonds and charoli. Fry on low heat in butter or ghee to a glden brown color. Garnish on top of Ravo just before serving.

 This is a sample recipe from our latest cookbook Desserts, Sweets and Snacks. Click here to purchase the printed paperback book or E-Cookbook.


Parsi Custards and Egg Dishes [Paperback Book]



Parsi Custards and Egg Dishes [Paperback Book]

The famous parsi “Akuri” (scrambled eggs with onions, spices and more) is featured. Parsis love eggs. Given any cooked vegetable or even meat and you break eggs on top. Cook the Parsi Kheema (Mince meat) and serve it topped with “sunny side up” eggs. Combined with the flavor of the meat, this dish is heavenly.

My Mother’s Lagan nu Custard is just too tasty to describe! Try it some time.This Cookbook is dedicated to my Mother “Parin Homi Munshi” – with love that words cannot describe. With admiration for her selfless dedication to her family and raising us all up. In good times and difficult times, she is always caring and strong.

Direct Link to purchase:

10th World Zoroastrian Congress DVDs

Dear Delegates,

After the success of the 10th World Zoroastrian Congress, there have been many requests for the proceedings. A set of 12 DVDs of the entire proceedings of the Congress, excluding entertainment but including speeches, presentations and panel discussions is now available.

This will also give an opportunity for those who were not present at the Congress to access the programme.

A 12 DVD set is available at Rs. 850/- for orders from India and $40 for overseas orders.

So order now! To place your order online, you may visit our website You may also download the soft copy of the order form from this link – and send a cheque along with the form to:

Ms. Ashishwang Irani
Spenta Multimedia,
Peninsula Spenta, 2nd floor,
Mathuradas Mill Compound,
N.M. Joshi Marg, Lower Parel (W),
Mumbai: 400013
Tel: +91 22 24811059 (Monday to Friday between 10.30am to 5.30pm)

Cheques to be drawn in the favour of ‘Spenta Multimedia’.

You will receive your order in 15-30 working days after we receive the cheque.

Please note:
* These do not contain any entertainment programmes.
* Limited quantity available till stocks last.

Thanking you.

Yours sincerely,
WZC Team



Traditional Parsi Akuri made the old fashioned way and with the old fashioned taste!

Roshni says: After years of observing and searching and finally finding the right vessel in Ahmedabad, I have finally achieved Parsi akuri just like my grandmother’s! (yes, the pot/pan makes a difference).

Akuri is basically scrambled eggs.

  • The way you make each dish changes based on the method and process used in cooking the eggs.
  • Ingredients  change the flavor of the spicy scrambled egg dish.
  • You can make it spicy, sweet and savory as in Bharuchi Akuri.
  • You can use akuri as a filling as in Akuri Pattice
  • You can use it as a filling as in a sandwich (2 slices of buttered bread with akuri and grilled)



  • 4 eggs
  • 1 onion chopped very fine
  • 1 finely chopped tomatoes
  • 1/4 cup fresh Coriander (kothmir) chopped (optional)
  • 1  green chili finely chopped
  • 2 tsp pieces of fresh finely chopped garlic and ginger or ginger-garlic paste
  • 1/2 tsp of turmeric (haldi)
  • 1/2 tsp each Coriander and Cumin Powder (dhanajeeru)
  • 1/2 tsp Red chili powder
  • Salt to taste


1. Fry onion till pinkish brown, add tomatoes.

3. Stir well and see that tomatoes are tender then add the ginger & garlic paste.

4. Stir well then add all the dry powder spices. Saute until the oil comes up than lower heat to lowest possible.

5. Beat eggs with a fork in a new bowl. Beat till frothy. Now add beaten eggs to the pan  and stir cooked to the consistency of scrambled eggs.

Serve to the egg consistency you desire. I like it runny and soft, some like it well-cooked and hard.


Nizami Chicken Recipe 2

Photo: Nizami Chicken by Jenifer Petigara Mistry

Photo: Nizami Chicken by Jenifer Petigara Mistry

By Jenifer Petigara Mistry

  • 300 grams Boneless Chicken
  • 1 large onion finely chopped
  • 20-30 grams cashewnuts powdered
  • Pinch of kasuri methi powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tbsp yogurt
  • 1 tsp sugar (optional)
  • Fresh coriander chopped
  • 1 tsp each garlic paste and ginger paste
  • 1 tsp white pepper powder
  • 2 green chilies cut in large pieces


  1. Marinate chicken in garlic paste and ginger paste, white pepper powder and green chilies for 30 minutes.
  2. Fry onions to very light golden color – do not over fry.
  3. Add kasuri methi and dry spices.
  4. Sauté and add marinated chicken and salt.
  5. Sauté well until the chicken is well coated and changes color.
  6. Add cashewnut powder and half a cup water.
  7. Simmer it till the chicken is cooked.
  8. Add more water if the gravy seems to be sticking to the bottom.
  9. Add yogurt and fresh coriander.
  10. Simmer for 2 minutes.
  11. Add sugar if you like.

Serve hot with Nan or Steamed White Rice

Related Recipes

Nizami Chicken Recipe 1

How to make potato matchsticks (sali) from scratch

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How to make Potato Matchsticks  from scratch.

The Indian Parsi community calls “Potato Matchsticks” -  “Potato Sali”.  Sali is a Gujarati word meaning “straw” or “sticks”.

Enjoyed best when fresh with salt and pepper. Bon Appetite!


Step 1: Peel and wash Potatoes:

Potato Sali by

Step 2: Shred potatoes into thin strings :

Potato Sali by

Step 3: Salt Shredded Potatoes :

Potato Sali by

Step 4: In a electric fryer or a large pot, heat oil for frying. I prefer the electric deep fryer, so the temperature of the oil stays even. Choose the max and lower if needed :

Potato Sali by

Step 6: Prepare Potato Matchsticks for straining, use a large straining spoon with holes :

Potato Sali by

Step 7: Strain fried potato matchsticks on paper towels (to absorb extra oil). Immediately sprinkle salt on. This keeps the Potato Matchsticks crispy.

Cool and store in airtight container. (In my house they get eaten away very fast for a snack!  Potato Matchsticks  will stay for 15 days) 

Potato Sali by

Enjoyed best when fresh with salt and pepper.

Suggestion: Serve these potato matchsticks as a garnish with chicken & gravy :

Potato Sali by

Other related  recipes

Sali Marghi – Chicken with  Potato Matchsticks

Khari Margi – Meats with  Potato Matchsticks

Sali par eeda – Eggs with Potato Matchsticks or wafers 

Sali Kheemo – Spicy Hamburger garnished with Potato Matchsticks

Britannia Sali Boti - specialty of famous Britannia restaurant in Mumbai