Traditionally, Parsi Palao combines aromatic rice with tender protein options like chicken, mutton, lamb, or beef, cooked to perfection with a delicate blend of yogurt and Indian spices. Vegetarians can savor this dish by using paneer or tofu, which soak up the rich flavors beautifully.

Berry Pulao has a unique story. It’s a dish that was brought to western India by Iranian immigrants in the 19th century. Over time, it absorbed Parsi culinary influences and evolved into its present form, becoming a staple of ‘Irani Cafes’ all over Mumbai, with the famous Britannia Cafe leading the way—one of my favorite places to hang out during my college and work days. These charming cafes have played a significant role in shaping modern Parsi cuisine.

This healthy, vegetable-rich, gluten-free Parsi stew looks and tastes unlike any other you’ve ever had! It’s made using hearty vegetables like sweet potatoes or yams along with regular potatoes, carrots, green peas, and bell peppers, with a unique flavoring blend of cider vinegar and sugar.

This Parsi specialty, to me, brings back childhood memories of family dinners around our cozy dining table. As we kids chatted about our day at school, all five of us would happily soak up the home-cooked goodness of Parsi chicken Bafat, at times made with mutton in place of chicken.

Parsi homes celebrate the start of auspicious days and special occasions with sweet servings (you’ve probably heard that before.)

Growing up, it often meant a delightful breakfast of ‘Ravo’, a semolina and milk pudding, or Parsi ‘Sev-dahi’ which is sweetened fragrant vermicelli topped with cardamom vanilla yogurt.

Served at most Parsi events and occasions, ‘Chicken Farchas’ are a uniquely Parsi cuisine serving of chicken pieces that are crisp on the outside and succulent on the inside, much like a spiced version of the western concept of fried chicken.

The flavorful cup of Indian tea coming up today is a personal favorite Parsi-style ‘Choi’ (as pronounced by us Parsi folk.)

Infused with mint leaves and optionally lemongrass, along with fresh ginger and cardamom, this cuppa ‘Choi’ has been kick starting my mornings ever since I can remember; a tea I can prepare with my eyes shut (most mornings, I’m pretty sure I do just that.)

A culinary specialty that is almost synonymous with the word Parsi is Dhansak Daal (better known as just ‘Dhansak’). Flavored with Indian spices and inspired by ancient Persian cooking methods, it manages to draw attention to an impressive manner of bringing hearty vegetables, a meat of choice and wholesome lentils together in one delicious pot of goodness.

Creamy grated hard-boiled eggs along with the color and crunch of red onion, fresh chili pepper, and bell pepper; make this a mouthwatering sandwich, best served grilled in a toastie-maker or sandwich/Panini maker. Serve as a light meal or snack.

Among us Parsi Zoroastrians, a special occasion generally calls for a rather simple and super-delicious meal of Dhan Dar- Patia- Parsi-style lentils using yellow split peas/pigeon pea, served on a bed of fluffy and aromatic basmati rice, served with a side of this Parsi celebratory preparation: a spicy and tangy Seafood Patia (also called Patio!), which generally uses either shrimp or fish, though it’s totally fine to use a seafood mix.

In my early days of cooking Parsi food, I remember one disastrous outcome to a dish that tasted nothing like my mom’s original and delicious version, although I had followed the handwritten recipe every step of the way, or at least, so I thought!

In response to my frustrated questions on where I could have messed this up, I got my mother’s straightforward and always kind reply, “the only thing missing in this gravy, Peri, is patience!”

There is a special tradition in Parsi homes, performed when a newborn grandchild or new partner-in-law visits our house for the first time. Over the years, I’ve watched my mom do this often as she greets the new addition to the family at the door; a small tray in hand, containing one uncooked egg, raw rice grains, and a small glass of water. Bet you all are wondering what’s coming next!

Ground meat or Kheema (the Parsis call it ‘Kheemo’) is a popular Indian mince meat preparation.

Back in India, the recipes and versions of a Kheema are unique to each family. Some like it dry served with Indian bread while others prefer it soupy served with rice. I use my mom’s recipe, a personal favorite and always a hit.

It’s really quite simple to make healthy mangoes a part of your meal; and a taste of my 2-step raw mango pickle will show you just how to do it.

Once, during an interview with a prominent newspaper in India, one of the questions alluded to a disappearing trend of good ole Parsi food delicacies – like Parsi-style sweetened crepes or pancakes called ‘Chapat’. My mind was filled with images of the many Chapat I’ve savored as a child…happy memories of my Mamaiji (maternal grandma) plating hot off the pan Chapat for us eager-n-hungry grandkids.

Well, Chapat ain’t going anywhere – not on my watch!

We (by which I mean my ancestors) came to India from Persia around the 8th Century CE. Parsi Zoroastrians follow the teachings of Prophet Zarathustra/Zoroaster and his ancient religion of Zoroastrianism. (Wikipedia offers detailed information on Parsis in India.) Most settled on the west coast of India and adopted Indian food habits and culture. Over the past 1300 years thanks to our love for food, Parsi cuisine has grown into a unique west coast Indian cuisine which still retains some food flavors and techniques from ancient Persia.

It’s like a slice of history on your plate…and here’s why:

Melt-in-your-mouth Parsi Kavab or Kebab using ground meat of choice, potatoes and a blend of delicious spices, herbs and aromatics. Serve as an appetizer with chutney or as an entree with lentils and flatbread.

This is the first post on Peri’s Spice Ladle, published in January 2012.