Jamva Chalo Ji Parsi Food | Recipes | Chef Sanjeev Kapoor

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The Parsi is a peace loving community of India mainly residing in the state of Gujarat. Originally from Persia, which is now Iran, The parsis are now an integral part of India. They love food and spend hours cooking up feasts. Over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today, Parsi food is a delicious blend of western influences, sweet and sour palate of Gujarati cuisine and the Persian genius for combining meat with dried fruits such as apricots.

Parsi cuisine adds to the richness and variety of the Indian cuisine. Parsi food is a mix of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine. However, the non-vegetarian dishes dominate.

The flavours of Parsi food are simple yet distinct. They make great use of select spices for flavoring the dishes. The Indian herbs and spices like ginger, garlic and onions are commonly used. However, the food is not too spicy and oily, hence light on the stomach. Ingredients like dry fruits, rose water and saffron are mostly used to enhance the flavor of many recipes. Pomegranate and dates are also prominently used in many Parsi recipes.

Rice is the basic food which is mostly accompanied with lentils and curries. Ras is a part of everyday parsi food. The main difference between ras and curry is that while curry needs coconut in its preparation, ras doesn’t. It is thinner in consistency than a curry. Both are delicious  with rice.

Meat is a staple food and the influence of Iran is clearly reflected in their style of cooking meat and chicken dishes. They love to prepare the meat with lots of spices and vegetables. Egg known as eeda or edo is an important part of this cuisine. In fact, Parsis can break an egg over anything and eat it. They can eat eggs for every meal – breakfast, lunch and dinner. Salad is another very important and special part of the Parsi cuisine. This is known as kachumber and is prepared with onion and cucumber. The ingredients are finely chopped and mixed and relished with great zest as this salad accompanies most dishes in the Parsi cuisine

Party with Parsi Classics

Parsi cuisine is studded with gems, each better than the other. This Parsi New year we put together a menu that celebrates all of these and take your party food a notch higher. Here are 5 delicious Parsi recipes that you will love, if you are a hardcore non-vegetarian – like the average Parsi is!

Lacy Mutton Cutlets - Soft, melt-in-the-mouth, mildly spiced minced mutton cutlets. What makes them lacy is the generous egg wash they are dipped in just before being shallow-frying. They look pretty and taste fabulous – perfect starter for any party.

 

Tameta Par Eedu – The Parsi loves eggs so much, they can literally put eedu over anything – the options are innumerous. For a party we suggest you try this contemporary tameta par eedu recipe – eggs on top of layers of a spicy tomato chutney, cheese and potato salli – baked to perfection.

 

Patra Ni Machi – This iconic Parsi dish that is a universal favourite. Pomfret pieces marinated in a fresh green chutney, wrapped in banana leaves and steamed. Serve these intact in their little banana leaf pockets because opening it up at the table is part of the experience.

 

Dhansaak Rice Bowl – This recipe uses chicken instead of the traditional mutton - cooked in a flavorful mixture of lentils, veggies, spices and dhansaak masala. Served over brown rice and topped with some crunchy potato salli – these bowls get be wiped off the table faster than you can say – jamva chalo ji!

 

Lagan Nu Custard – Made with simple ingredients and packed with flavour a Parsi party is incomplete without a big portion of lagan nu custard. The flavour of nutmeg and cardamom and the creamy texture studded with chironji seeds - this custard is a stand out.

 

Veggie Corner - When it comes to vegetarian Parsi food, you ought to try out a vegetable dhansaak, which we promise you is just as good as the Non vegetarian version.

Also try out this soya chop patio which is a great vegetarian alternative to the lacy mutton cutlets – Your vegetarian friends won’t have any reason to explain.

Vegetable Dhansaak

Soya Chop Patio


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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.