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Parsi Cuisine

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Introduction of Parsi Cuisine

With a rich blend that India is Parsees came from Persia around 1300 years ago and settled on the coastal line of Gujarat. Therefore Parsi Recipes list is very big therefore and retains the quality and a healthy mixture of both Indian delicacies and Persian Styles. They are also known as Zoroastrians recipes and ranges from snacks breakfast to mouth watering desserts which with time has become quite famous around the globe.

Parsi Recipes unlike the Indian connection is not too spicy yet have very bold flavors and with the addition of dry fruits in most of the Parsi Recipes which are majorly accompanied by fish, eggs or meat. There chunk of dishes are predominantly used with all sort of meats and they prefer vegetarian food in general. Rice is the supporting dish that is eaten along with many types of curries that are made by them and these curries though rich and bold in flavor are not spicy, some of them being Dhansak, Pora, akuri, Saas ni Macchi ,tomato ni suss chaval. The desserts are a pure delicacy such as rvol faluda, kulfi, sev and sevaiyan.

Parsi Recipes list goes on and on and one can find Parsi Recipes online on the internet also. It is like the culture now mixed with Indian and Persian same has happened with the food carrying a distinctive taste of both the cuisines. Parsi weddings are also very lavish and they have servings ranging from Patra ni mach, chicken farcha to desserts like sev and ravo. Parsi Recipes is also famous for its mouth watering snacks which are light, healthy and easy to prepare such as bhakhra , batasa ,dar ni pori and khaman na lavda .

In the subsequent articles one can find different varieties and recipes of Parsi food which is quite famous and more known for its non vegetarian preparations.

 

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Parsi cuisine is an eclectic mix of hot and sweet, nice and spice. It involves simple yet diverse ingredients that in theory seem a bit odd but make complete sense on a plate. 'Parsis' or 'parsees' are descendants of Zoroastrians who fled Iran during the Arab invasion in the 17th century. They eventually settled along the west coast of India and it's during that time they developed a distinct cuisine, one that proudly boasts of Gujarati, Maharashtrian, Iranian and British flavours.

From their Irani roots they borrowed a flare for extravagant feasts. They love to spend hours cooking before a big ceremony and prepare dishes that are absolutely mind-blowing: Koimino patio (a sweet and sour prawn curry), Dhandal patio (fish curry served with rice and lentils), Akoori, Dhan Daal with Khaari fish and Kopra Pak (Coconut Fudge).

 

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