NationMaster - Encyclopedia: Parsi cuisine

Utensils
Image File history File links Title_Cuisine_2. ... Indian cuisine is distinguished by its sophisticated use of spices and herbs and the influence of the longstanding and widespread practice of vegetarianism in Indian society. ...

Regional cuisines

North India

Punjabi – Mughlai – Rajasthani –
Kashmiri – Bhojpuri – Benarasi – Bihari
Tandoori chicken is a popular dish in Punjabi cuisine. ... Rajasthani cuisine is predominantly vegetarian and dazzling in its variety. ... The Cuisine of Kashmir as we know it today has eveloved over hundres of years. ... // Introduction Predominantly, the food of Bihar is vegetarian. ...

South India

Kerala – Tamil – Andhra –
Karnataka Keralas traditional sadya, served on a banana leaf Keralas cusine is linked in all its richness to the history, geography and culture of the land. ... Tamil cuisine, developed over many centuries by the Tamil people of southern India and Sri Lanka, is characterized by its aroma and flavor, achieved by a blend and combination of spices, including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut, and even rosewater. ... Rice is the staple food of the southern state of India, Andhra Pradesh. ... The cuisine of Karnataka comprises of diverse vegetarian and non-vegetarian cuisines. ...

East India

Bengali – Assamese – Oriya –
North Eastern Bengali cuisine is a style of food preparation that originated in Bengal, a region in the northeast of South Asia which is now divided between the independent country of Bangladesh and the Indian state of West Bengal. ... This article needs to be wikified. ... Oriya cuisine relates to the cuisine of the eastern Indian state of Orissa. ... North East India includes : Assamese cuisine Manipuri cuisine Tripuri cuisine Bodo cuisine Naga cuisine Mizo cuisine Garo cuisine Khasi cuisine Categories: | ...

West India

Goa – Gujarati – Maharashtrian –
Malvani – Parsi Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the West region of India. ... Maharashtrian or Marathi Cuisine is cuisine of the Marathi-speaking people, those from the state of Maharashtra in India. ... Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Kolhapur district, Goa and northern parts of West Karnataka. ...

Other

Overseas – Historical – Jain (Satvika) –
Anglo-Indian – Chettinad – Fast food The traditional Jain cuisine excludes onions and garlic like the shojin-ryori cuisine of Japan. ... During the British Raj in India, many local Indian dishes were adapted (often in quite dramatic ways) by the British and many of these dishes became fashionable in England at the time. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... Wikipedia does not yet have an article with this exact name. ...

Ingredients and types of food

Main dishes – Sweets and desserts –
Drinks – Snacks – Spices –
Condiments List of Indian dishes by region of origin. ... List of Indian sweets and desserts by region of origin. ... [edit] Traditional Lassi Sharbat Indian filter coffee Jal jeera Masala chai Indian beer Falooda Chhachh Chhaang Toddy Fenny Nimbu pani Aam panna [edit] Historical Soma [edit] Soft drink brands Campa cola Limca Thums Up Maaza Frooti Sprite Fanta This list is incomplete; you can help by expanding it. ... Indian snacks comprise food items in India that are quick to prepare, spicy, usually fried, and eaten in the evening or morning with tea or with any one of the meals as a side-dish. ... Indian spices In Indian cuisine, curry refers not to a spice but to any dish eaten with rice. ... Following is a list of condiments used in Indian cuisine. ...

Primary meals

The basic feature of a Parsi lunch is rice, eaten with lentils or a curry. Curry is made with coconut and ras without, with curry usually being thicker than ras. Dinner would be a meat dish, often accompanied by potatoes or other vegetable curry. Kachubar (a sharp onion-cucumber salad) accompanies most meals.

Popular Parsi dishes include:

chicken farcha (fried chicken)
patra ni machhi (steamed fish wrapped in banana leaf)
dhansak (lamb, mutton, goat or chicken in lentil gravy)
sali murghi (spicy chicken with fine potato crisps)
jinga nu pathio (shrimp in spicy curry)
khichri (rice with leftovers)
saas ni machhi (yellow rice with pomfret fish fillets in white gravy)
jardaloo sali boti (boneless mutton in an onion and tomato gravy with apricots and potato strips)
tamota ni russ chaval (mutton cutlets with white rice and tomato gravy)

Also popular among Parsis, but less so elsewhere are the typical Parsi eeda (egg) dishes, which include akuri (scrambled eggs with spices) and the pora ("Parsi" omlette). Main dishes such as those mentioned above are often served with an egg on top. A pomfret is a type of fish. ...

Traditional breakfasts during the 1930's in Mumbai or in many South Gujarat villages consisted of khurchan (offal meats cooked with potatoes in a spicy gravy), egg dishes (omelette, called for some reason poro), and deep fried, or fried eggs or half-fried eggs. In the agrarian world this would be washed down by copious quantities of coconut toddy, often straight off the tree.

Although in the not so distant past, vegetables were considered a 'poor peoples food', there is a presently a trend towards light eating, no-red-meat and even vegetarianism.

Desserts

Common desserts (vasanu, literally 'sweet dish') include sev (vermicelli), ravo (semolina). Also popular are faluda and kulfi, both of which are adoptions from the cuisines of the Irani and Urdu-speaking communities. Irani is a term used to denote Indian Zoroastrians whose ancestors emigrated from Iran within the last two centuries, as opposed to the longer residing Parsis. ... The phrase Zaban-e Urdu-e Mualla written in Urdu Urdu () is an Indo-European language of the Indo-Aryan family that developed under Persian, Turkish, Arabic, Hindi, and Sanskrit influence in South Asia during the Delhi Sultanate and Mughal Empire (1200-1800). ...

Snacks

Popular parsi snacks include bhakhra (deep fried sweet dough) dal ni pori (sweetened lentils stuffed in a light pastry) and khaman na lavda (dumplings stuffed with sweetened coconut).

Contents

Primary meals

Desserts

Snacks

Further reading