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.

A delicious Indian-style creation using quinoa with caramelized onion, walnuts, and cranberries, infused with whole spices and topped with cilantro and lemon.

Almost a generic term for comfort food, India’s favorite ‘Khichdi’ (pronounced and spelled in a variety of ways based on the tongue being spoken), in its many avatars definitely fits the bill.
A word that means 'mixture', Khichdi in its most basic version is a combination of basmati rice and moong/mung lentils, with minimum spices and aromatics, simmered in a covered pan till the rice and lentil grain are well cooked.

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.

For this recipe, I’ve used touches from the cuisines of the south and west of India, to create a simple time-tested recipe for a gluten-free and vegan option that can be used for all reasons and occasions.

Cooking good rice is like everything else, the more often you make it, the better you will be at it. While practice makes perfect, standard units of measure and an understanding of basic techniques will make the process much simpler. Use this step-by-step guide to cook the perfect fluffy aromatic Basmati rice at home.