Parsi Cuisine, Arts & Heritage

When you are invited to a traditional parsi feast, and your host calls out “Jamva Chaloji” ! This means “Come Eat – Food is ready” in Parsi Indian Gujarati.

Welcome to the Website with  Cooking Classes, News, Health Tips and Healthy Recipes. “Good Food” leads to “Good Health“, which leads to living a “Good Life“ is our motto.

This is a  website of delicious food made in most Parsi/Parsee Zarathushti homes. There are several recipes of traditional, non-traditional and fusion parsi food. Please search and locate the recipe. Recipes are organized by food category for your convenience.

Since 1999 is committed to inspiring folks to cook Parsi\Parsee food. You can welcome/inspire others to this type of cuisine too. Please do read the Foreword written by my father.

In Parsi Cuisine you will find a unique blend of spices that makes the food very appetizing, nutritious and wholesome. Vegetables, Meats and Dairy products are the foundation. Using  Safforn, Cinnamon, Nutmeg, Cloves, Cardamom, and Rosewater flavor the food and remind us of the sweetness of life.  Nuts like Charoli, Almonds, Walnuts and Dry Fruits give us strength. Curry Powder, Ginger, Garlic, etc. add the zest!

Parsi Zarathushtis from India have settled in USA, UK, Canada, New Zealand, Australia, Germany, Sweden, Switzerland, Poland, China, Russia, HongKong, Singapore, France and middle eastern countries like Dubai, Kuwait, Turkey, Eygpt, Pakistan, etc.  Adapting to the local produce available, Parsi Cuisine takes on a nuance of that local area. This style of cooking incorporates Asian, Mediterranean and other diets.

My paperback and e-cookbooks are sold on Amazon and by direct order from me. 

Bon Appetit!

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12 thoughts on “Parsi Cuisine, Arts & Heritage

  1. Why have you not said Canada. Parsi’s have started a whole new world over here. ‘Oh Canada Maari Desh Cho’

  2. Would like to get the Parsi Cuisine – Manna of the 21st century book in India; but it’s not available on Amazon to mail to India. Can you please help.

  3. Hi
    My name is SHERY. My grandmother used to make a delicious dish called ferej
    Bij ma gosh or parsi french beans in meat. I have looked in jeroo mehta’s books but can’t find it. Please if you have a recipe please send it to me. Even if you have something similar. Thank you very much. Sincerely,

  4. Hii Shery, French Beans are green beans cut the french way. Ferej Bij looks the same but tastes different. However you can substitute them. Will send recipe , stay tuned.

  5. Rati, that is correct. The cookbook is not available on or in India at present. We are working on getting it printed and published in India. Appreciate if there is any info about printers/publishers in India.

    In the meantime, if you have any friend coming from US, UK, Canada, Australia or other countries they can buy the cookbook and bring it over to you.

    Best regards,

  6. Did you know the we Bawas have a Duck Vindaloo on our Recipe List..
    Welcome to Mjs Hong Kong.. the Only Parsi Food Restaurant in the Orient…
    See us on Face FaceBook… Mjs Private Kitchen

  7. In our home we frequently prepare a dish called Paneer Akuri. But I am not sure of the authenticity of this recipe. Will you please help me with your honest feedback ?

  8. I checked your recipe for paneer akuri. It is having the right ingredients and I am sure prepared with TLC the akuri will be tasty. Make sure you keep it on slow heat so the eggs cook gently. This is the trick to a good smooth and soft akuri. Keep stirring the egg mixture till the right consistency is cooked. Eggs cook after taking off the stove so serve immmediately for perfect consistency.

    Thanks for getting the authentication, since I make akuri often it is nice to be called upon. :-). Much credit to you to make this akuri, now a days in places like Ahmedabad, Mumbai many non-parsis cook delicious parsi food!

    I have steps and my own paneer akuri recipe in my cookbook –

    Best regards, Rita

  9. Dear Rita,
    Could you send me the traditional recipe for French beans mutton. Is there any interesting variation? Thanks.


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