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| Pakistani cuisine پاکستانی پکوان |
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Parsi cuisine refers to the traditional cuisine of theParsi people who had migrated into theIndian subcontinent from Persia, and currently spread across the modern-day South Asian republics ofIndia andPakistan.[1]
The basic feature of a Parsi lunch is rice, eaten withlentils or acurry. Curry is made withcoconut andras without, with curry usually being thicker thanras. Dinner would be a meat dish, often accompanied bypotatoes or other vegetable curry.Kachumbar (a sharp onion-cucumber salad) accompanies most meals.
Popular Parsi dishes include:
Also popular among Parsis, but less so elsewhere, are the typical Parsieeda (egg) dishes, which includeakuri (scrambled eggs with spices) and thepora ("Parsi"omelette). Also, vegetables likeokra,tomato,potato and others are often cooked witheggs on top.
Traditional breakfasts during the 1930s in Mumbai or in many South Gujarat villages consisted ofkhurchan (offal meats cooked with potatoes in a spicy gravy), and some variant of the ubiquitous deep-fried, fried or half-fried eggs. In agrarian communities, 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.
Common desserts includesev (vermicelli),ravo (sweetsemolina pudding) andmalido (a nutty fudge). Also popular arefaluda andkulfi, both of which are adoptions from the cuisines of theIrani andPersian-speaking communities. Wedding feasts traditionally includeLagan nu Custard.
Popular parsi snacks includebhakhra (deep fried sweet dough),batasa (tea biscuits),dar ni pori (sweetened lentils stuffed in a light pastry),doodh na puff (milk froth) andkhaman na ladva (dumplings stuffed with sweetened coconut).
Media related toParsi cuisine at Wikimedia Commons
