Parsi Food and Drinks and Customs

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Penguin UK, Oct 14, 2000 - Cooking - 448 pages
A treasure-house of recipes and customs that define the Parsi way of life Celebrations, rituals and food inevitably go together. And so it is with the Parsis. From Navroz, the dawn of the Parsi New Year, to Navjote, the initiation ceremony of a young child, lagan or marriage, jashans and ghambhars, there is a variety of food to suit every occasion. In this unique book, Bhicoo J. Manekshaw takes the reader on a journey far beyond the traditional stereotypical dhan sakh recipe. For those who love fish, there is a choice of patrani machchi (fish in banana leaves), masala ni machchi or the famed tarapori patio made with sookha boomla (Bombay duck), amongst many others. The Parsi weakness for eggs, on the other hand, has created a range of mouth-watering dishes from the kera per eeda (eggs cooked on bananas) to the humble scrambled egg. There are also teatime snacks, sweets, and desserts and a chapter on kitchen medicine straight from grandmother’s recipe book. Interlaced with the recipes is the author’s piquant description of the customs, rituals and ceremonies that form the Parsi way of life.

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Am not sure how I have two versions of this book. My friend's mother gave me a copy many years ago. However, I refer to it very often and do like it very much. It is a great little book to keep for those of us who left India at an early age. The only trouble I have is finding a recipe in the contents. Thank you for taking the time to put this book together. 


About the Author
Dedication Customs and Religion
From the Land of Airyana Vaejah
Torans and Chalk
A Birth in the Family
The Navjote
Meat and Poultry
Teatime Snacks
Achars Chutneys Murumbas

Jashan Ghambars and Faresta
Recipes Prelude to the Recipes
Pots and Pans
Kitchen Medicine
Chalo Jamva Avoji
List of References
Acknowledgements Copyright

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