Delicious India Partners


"Dheekra" : The Parsee way of life

Dheekra was the single word that started my love affair with Parsi food. I had heard that word many times in Indian movies. Growing up abroad I did not know what it meant. I asked my father. It means a "child" he said, it is Parsi. What was Parsi? Who were these people, always portrayed in the movies to be a fair skinned intellectual lot? Dad told me of the legendary meals he had had in Mumbai as a child at the homes of Parsi friends. The dishes that melded sweet and sour and spicy and salty. The elaborate preparations that made each guest feel like a king. I had to learn more. Mistry and Bapsi and so

many others. I began to scratch the surface of a very complex culture. I fell in love with the characters they created, living together in a multistory building in Mumbai.

A community that is small in number, it has contributed to the world s political, business and arts in amazing ways. Think JRD Tata, Godrej (India s leading business families), Vidal Sassoon and Zubin Mehta.. when you think of Parsi s. They are a very intellectual community, very talented. They came from what was Persia (now Iran) and landed in India in the state of Gujarat.

Unfortunately this wonderful people is fast decreasing in numbers. This is primarily due to the structure of Zoroastrainism, their religion. There are no converts allowed. One can only be born a Parsi. Marriages outside the community are not encouraged and anyone born of a non Parsi mother or father of such a marriage is not considered a Parsi and is not allowed into their Fire Temple or place of worship.


Parsee Lady C 1910
Postcard Image by unknown Artist

 Their cuisine is a tantalizing marriage of Persian and Gujarati styles. Flavoring their curries with nuts and apricots, they brought the richness of Persia to the simple Gujarati food. Parsi food is not hot with chilies but has complex flavors and textures. They are primarily non vegetarians and enjoy eating chicken, mutton and eggs.

I present to you two of my favorite Parsee recipes from my upcoming book. As the Parsis say: "Chalo jumva avoji". (Come, let's eat.)

Parsi Style Eggs (Akoori)

Serves 4

These scrambled eggs can be served atop your favorite bread.
 

2 tablespoons vegetable oil

2 spring onions, finely chopped

2 garlic cloves, crushed

1 = -inch ginger root, roughly chopped

2 Serrano green chilies, seeded and minced

1 small red tomato, finely chopped

1/2 teaspoon cumin seeds, roasted

4 eggs, whisked

2 tablespoons cream

Table salt to taste.

 

  •  In a medium skillet, heat the oil on medium heat. Add the spring onions and sauté until transparent.

  • Add the cloves and ginger, sauté for another thirty seconds. Add the green chilies, tomatoes and cumin seeds. Sauté for another 3 minutes

  • Add the eggs and cook, stirring constantly. Add the cream. Continue cooking, stirring constantly, until the eggs are cooked to your liking.

  • Salt to taste. Serve immediately.

Prep Time: 10 minutes

Cook Time: 10 minutes

From the upcoming book, Everything Indian, copy right Adams Media

Akoori _ Parsee style eggs
Akoori -  The Parsee Style Eggs
  Shrimp Patio (Kolmino Patio)

Serves 4

If you thought one dish could not marry sweet, sour, hot, salty, tangy, spicy and tart; you have not tried this dish yet. This comes to you from the Parsee community of India, the Parsees have an Iranian ancestry. I cannot encourage you enough to try this. Itreally has an amazing taste.

4 dried red chilies
2 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds
4 fresh garlic cloves
1/4 teaspoon black peppercorns
1 1-inch cinnamon stick
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/4 cup white vinegar
3 tablespoons vegetable oil
1 large red onion, minced
1 = lbs. shrimp, peeled and deveined
1 tablespoon jaggery or brown sugar
Table salt to taste

  • In a spice grinder, grind together the red chilies, coriander seeds, cumin seeds, mustard seeds, cloves, black peppercorns and cinnamon, as finely as possible. Place in a glass bowl and add the turmeric, red chilies and vinegar and mix well. If you need more liquid, use water. Set aside.

  • In a large skillet, heat the vegetable oil. Add the onions and sauti for about 7 8 minutes or until the onions are well browned. Add the spice paste (from Step 1.) and cook for another minute. Add the shrimp and cook for 2 3 minutes.

  • Add the jaggery and salt to taste. Add about 1 cup of water. Bring to a boil. Reduce heat and simmer for two minutes.

  • Serve hot.

  • Prep Time: 10 minutes

  • Cook Time: 15 minutes

From the upcoming book, Everything Indian, copy right Adams Media

© Monica Bhide,
Cook-Book Author