NOTES FOR SECOND YEAR BSC HOTEL MANAGEMENT

1. PARSI CUISINE
KUMARS RECIPE
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2. SPECIAL FEATURES
• Parsi are another Gujarathi speaking
minority. They are Zoroashtrians who
fled Iran in the eighth century. There is
a saying among the parsis that the
community can be divided into two
groups. (a) that loves good food. (b) the
other loves eating.
• It’s a delicious blend of western
influences. A Gujarathi loves sweet and
sour mixture whereas the Parsians are
genius in combining meat with dried
fruits such as apricots.
• Parsi cuisine is a blend of vegetarian
Gujarati cuisine and non-vegetarian
Iranian cuisineKUMARS RECIPE
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3. • Iranian cuisine has a heavy Middle Eastern influence due to its
location, and it’s especially influenced by Turkish, Kurdish
and Azerbaijani cuisine.
• Fresh green herbs are frequently used along with locally found
fruits such as plums, pomegranates, quince, prunes, apricots,
and raisins. ‘
• The basic dishes characteristic of a Persian meal are
combinations of rice with meat, such as lamb, chicken, or fish.
• Vegetables like onions or fresh herbs like parsley are used
along with nuts.
• Some special dishes are flavored by adding spices like saffron
and cinnamon in delicate amounts.
• The most notable part about the Parsi cuisine in India is that it
has evolved and separated from Persian cuisine to carve a
distinct niche for itself.
• Just like the Parsi community, the cuisine has adopted local
ingredients and local spices to invent new dishes. Parsi cuisine
also has Caucasian influences just like its parent, or Persian,
cuisine.
• Modern-day Parsi cuisine was especially shaped during
the British rule of India.
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4. • The basic feature of a Parsi lunch is
rice, eaten with lentils or a curry.
Curry is made with coconut and ras
without, with curry usually being
thicker than ras.
• Dinner would be a meat dish, often
accompanied by potatoes or other
vegetable curry. Kachubar (a sharp
onion-cucumber salad)
accompanies most meals.
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5. • To enjoy the
flamboyance of Parsi
meal it is best to attend a
lagan in bhonu or
wedding style banquet.
• Parsi have their food
course wisely and
usually seated.
• Drinks are first served
and then the guest are
seated in long tables.KUMARS RECIPE
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6. • The food is placed on leaf plates.
The first food is Meva nu achar
(a sweet chutney made from
carrots and dry fruits). Waffers
made of potatoes and sago comes
next.
• Followed by whole wheat griddle
breads or chapathis.
• Then comes the fish course. Then
the chicken and meat courses.
Next comes the egg course which
may consist of beaten eggs
poured over sauted onions and
baked.
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7. • Half way through the
meal is the appearance of
the pilaf, rice. Studded
with meat and potatoes
which has to be eaten
with well spied tur dhal.
• Ice creams, chocolates,
betel leaves and fennel
seeds follow.
• Fennel seeds are a much
needed digestive.
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8. • They cook eggs with all
types of vegetables and
some times a small fish as
well.
• Akoori- savoury scrambled
eggs.
• Poro- flat omlette made in
many ways.
• Being settled on western
coast parsis not only enjoy
eating fish but consider it
auspicious.KUMARS RECIPE
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9. • No Parsi dish can be completed without
mutton or chicken dish, and these are
cooked with vegetables and the name is self
explanatory.
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10. • Parsis love eggs, potatoes and meat. Almost all the
vegetable dishes made from okra, tomatoes or potatoes
will have eggs on top.
• Meat dishes will have potatoes in the form of ‘salli’
(matchstick fried potatoes).
• Dishes like the khichdi and dhansak have lentils which are
adopted from typically Indian preparations and given a
meaty twist to make it their own.
• Fish dishes use local seafood like prawns and pomfret, and
the use of banana leaf in their preparation shows the
skillful adoption of local ingredients and making it their
own.
• The flavor of the dishes achieved with minimal usage of
spices makes it akin to Caucasian cuisine.
KUMARS RECIPE
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11. KUMARS RECIPE
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12. • Common desserts (vasanu,
literally 'sweet dish') include
sev (vermicelli), ravo
(semolina). Also popular are
faluda and kulfi, both of
which are adoptions from the
cuisines of the Irani and
Urdu-speaking communities.
• Popular parsi snacks include
bhakhra (deep fried sweet
dough) batasa (flour and
butter tea biscuits) dar ni pori
(sweetened lentils stuffed in a
light pastry) and khaman na
lavda (dumplings stuffed
with sweetened coconut).
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13. SIGNATURE DISHES
• PATRANI MACHI: Fish is
smothered in fresh coconut
chutney, wrapped in banana
leaves and steamed. In Parsi
community it is served in all
weddings.
• KOLMINO PATIO: A popular
Parsi delicacy in which onion is
fried and made as paste with
garlic, coriander, garam masala
and red chilli, finished with
tamarind and jaggery. So it is
sharp (chillies), sweet (jaggery)
and sour (tamarind). Prawns are
cooked in this curry.KUMARS RECIPE
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14. • SALI JARDALOO MURGI:
Sweet and sour made from chicken
and dried apricots, served with
crunchy potato straws.
• DHANSHAK: It is a wholesome
meal in which lamb is cooked in
dal and various other vegetables till
everything is well cooked with
masalas. The usual accompaniment
is deep fried kebab that looks like
kofta (meat balls).
• BATATA NA TARKARI: Quarter
of boiled potato tossed in oil with
mustard, cumin, turmeric, chopped
green chilli and coriander.
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15. • BROWN RICE: Traditional
accompaniment of Dhanshak.
Rice cooked with brown
onions and added with caramel
to give brown colour.
• NAAN KHATAI: A type of
cookies. Flour, butter, sugar,
curd, soda bi carbonate and
other flavourings are mixed
together to form a dough,
divided into small portions and
baked.
KUMARS RECIPE
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16. Akoori is a parsi dish made from
scrambled eggs
• How to make Akoori:
• Take oil or ghee in a pan and heat it.
• Add chopped onions and fry till they turn soft.
• Add chopped chillies, coriander and tomato to the
above.
• Mix well and cook the mixture for 3 minutes.
Remove from fire.
• Beat the eggs in a bowl till thoroughly blended.
• Add it to the above mixture and stir.
• Add salt and keep the pan on fire.
• Keep stirring all the time.
• Cook over a medium flame until it becomes light
and fluffy.
• Akoori is ready. Serve immediately.
KUMARS RECIPE
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17. Brown Cinnamon Rice is a
tasty Parsi recipe.
• How to make Brown Cinnamon Rice:
• Boil water in a pan and add sugar
to it.
• Add brown rice (washed) to the
above and cook it over medium
flame till rice turns tender.
• Keep it covered for 15 minutes, put
off the flame.
• Add dried currants, almonds and
grounded cinnamons to the rice.
Stir it.
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18. Dhansak
• It is a wholesome meal in which
lamb is cooked in dal and various
other vegetables till everything is
well cooked with masalas. The
usual accompaniment is deep fried
kebab that looks like kofta (meat
balls).
KUMARS RECIPE
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19. • Dhansak is made traditionally on Sundays in Parsi
homes, as it takes a while to make. It is made of
lentils, vegetables, spices, cumin seeds, ginger,
garlic etc.
• Among the Parsi community, Dhansak usually
contains mutton, in addition to the lentils and
gourd or pumpkin. It is rarely made with other
meats or as a vegetarian version.
• Outside of India, some variants of dhansak use
pineapple chunks, although traditional dhansak
never contains pineapple or other fruits.
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20. Patrani Machi
• How to make Patrani Machi:
• Cut fillets into two.
• Add vinegar and salt.
• Marinate it for 30 minute
• Grind to coriander, garlic, red chili, cumin seeds and
coconut to make a paste.
• Stuff fish fillets with this paste.
• Apply oil on banana leaves and warp each fish fillet with
the banana leaf.
• Steam the wrapped fish fillets for 30 minutes.
• Patrani Machi is ready.
KUMARS RECIPE
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21. Falooda
• Ingredients:
• • 2 Cups milk
• 1 Packet falooda sev
• 2 tsp Rose water
• 1/2 tsp Soaked tukmuri seeds
• How to make Falooda:
• Boil the sev in water for 20 minutes.
• Drain the excess water.
• Boil it in little milk over medium heat for 15
minutes.
• Add ice to cool the boiled sev.
• Put the sev in glasses.
• Add rose water.
• Also add soaked tukmuri seeds.
• Pour in milk and add ice.
• Top it with a scoop of vanilla ice cream.
• Falooda is ready.KUMARS RECIPE
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22. KUMARS RECIPE
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