Since 1999, I have experimented with cooking techniques and come up traditional parsi food cooked in the USA with the taste and flavor of India.
I enjoy writing about my cooking experiences, lessons learned from making and perfecting Bhakhra, Dar ni pori, Batasas, Jardalu ma marghi, Saas, Akuri, Malido, Mitthu Dahi, Dhansak, Gujarati snacks like Kachori, Puri, and chutneys. Patra ni maachi, all kinds of curries and patias. I can go on and on! I have been inspired by using cookbooks by Jeroo Mehta, Katy Dalal, and Meherbai Jamshedji Wadia’s old book of Vividh Vani (get free download here). These recipes are in my recently published Parsi Cuisine Cookbooks and I hope you will cook healthy food with these cookbooks. I hope to inspire more folks to cook and savor Parsi Cuisine!
I hope history lovers, cooking beginners, expert cooks and advanced super chefs will benefit from these Cookbooks, Free Recipes on http://www.ParsiCuisine.com and Videos on http://YouTube.com/theparsicuisine
ParsiCuisine.com provides parsi / parsee classical and traditional recipes as well as an introduction to Parsi Zarathushti heritage, history, and culture. You will find Parsi, Indian Western, Indo-Chinese, Thai, Vegetarian, Non-Vegetarian recipes here.
Written for today’s generation of cooks and food enthusiasts, the cookbook “Parsi Cuisine Manna of the 21st Century” provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine. Besides being a reference, a coffee table item, it also makes a ideal gift for your children and friends.
The Parsi Cuisine cookbook series is a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in India. As accomplished adults in their own right, Rita’s children encouraged her to write this book for their generation and future generations.
Parsi Zarathushtis from India have settled in North America and other continents making the land they live in their home. Adapting to the local produce available, Parsi Cuisine takes on a nuance of that local area. This style of cooking incorporates Indian, Persian, Asian, Mediterranean and other styles.
Many of the recipes are the original dishes cooked by Parsi women and “babarchis” (cooks) from Surat, Navsari and Bharuch – bringing to life and preserving cuisine that may otherwise be lost forever. These cookbooks have authentic, tested mouth-watering recipes with historical background of traditional Parsi Cuisine. Parsi, Persian and Indian Heritage background is given wherever appropriate. I have tried to emphasize how nutritious Parsi-style of cooking is even now in the 21st century.
- Vasanu is a healthy vitamin rich food; take 2 teaspoons with your morning breakfast.
- Chicken, Lamb, Beef, Mutton, Eggs, Liver and other protein rich foods make the diet to build muscles.
- Jardaloo ma Gosht is as nutritious and healthy as it was in the 18th Apricots are “fruits for the kings” is what I tell my kids, they are delicious with any meat.
- Love cupcakes? Try these mava-cakes. Fun to prepare! Just now in the 21st century, Mumbai is seeing the decline of favorite Irani Bakeries. Mava cakes have been the signature pastry of many Irani bakeries in Mumbai, India.
- New Recipes adapted from Sixteenth-Century Parsi cookbooks, tested and made in USA.
- Vegetarian, Persian and unique British Raj era foods explained
- A glance at a few hundred years of the history of Parsi Cooking
- Master recipes with photos illustrating the steps.
- Color photos of most recipes with tips on presentation
I hope these cookbooks inspire you to cook healthy wholesome food for your family and friends. Good Food leads to Good Health which leads to a Good Life. Enjoy food made the Parsi Way!
Best wishes for good health and good food, Jamva Chaloji !