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Food plays a very important role in all Parsi festivals. Parsi food is a delicious blend of West Indian and Indian cuisine.

Parsis prefer non-vegetarian dishes mainly cosisting of fish, meat and chicken. However there are few Parsi recipes which are vegetarian.

Parsis are the most jovial and coheasive community. Parsis are the followers of Zoroaster, the great prophet of Iran.

# Parsis believe that there are six seasons in a year with an important festival in each of them. These festivals are known by the name of GAHAMBARS. These were originally agricultural festivals but as Zorastrianism developed, they assumed religious significance

Welcome to Our Recipe Section, Each week, we will update new recipes on our site, All are Courtsey of Parsi Woman and Some man also who would like to dedicate their name and recipies on our website. Enjoy and please do contact me if you have any comments, questions (Contact Us Page)

Our new recipe: by Pervin Fatika

Lagansala Stew


50 gms Yam cubed small
2 sweet potatoes cubed small
50 gms Frenchbeans cubed small
1 capsicum cubed small
4 carrots cubed small
200 gms shelled green peas
2 large chopped Onion
3 chopped green chilli
1 tsp cummin seed and coriander seed powder
1/2 tsp turmeric powder
1 tsp garlic and ginger paste
2 chopped tomatoes
salt as per taste
1 tblsp vinegar
1 tblsp Worcestershire sauce
Coriander leaves
1 bunch finely chopped celery



  1. Boil green peas and celery
  2. Fry all cubed vegetables separately and remove from oil.
  3. Fry onions until tender.
  4. Add green chilli, cummin and coriander seed powder, turmeric, garlic and ginger paste and fry for two minutes.
  5. Mix in the fried and boiled vegetables, tomatoes, and salt.
  6. Stir occasionally.
  7. Put water on the lid and cook until reasonably dry.
  8. Add vinegar and Worcestershire sauce, stir.
  9. Serve hot garnished with coriander leaves.


Traditional Favorite: Dhansak
by Perizaad K
Prawns with potatoes



Vegetable oil 6 tbsp

Green chilies, chopped 5

Ginger 2.5 cm long piece

Garlic 3 cloves

Bay leaves 2

Cinnamon stick 5 cm 1 piece

Chicken 900 gm

Water 600 ml

Red gram 175 gm

Moong dal, tuvar dal

and masoor dal 50 gm each

Potatoes 2

Eggplant 1

Onions 4

Fresh spinach 50 gm

Fenugreek leaves, fresh

or dried 25 gm

Carrots cubed 115 gm

Fresh coriander 115 g m

Fresh mint 50 gm

Dhansaak masala 2 tbsp

Sambhar masala 2 tbsp

Salt to taste

Brown sugar 2 tsp

Tamarind juice 4 tbsp

Garlic, sliced 1 cloveMethod: Heat 3 tbsp of oil in a frying pan and fry the green chilies, ginger and crushed garlic cloves for two minutes. Add the bay leaves, cinnamon, chicken and water. Bring to the boil then simmer until the chicken is half cooked.

Drain and keep aside. Add the lentils to the water and cook until they are tender. Mash these.

Drain the potatoes and eggplant and add to the lentils with three of the deep-fried onions, the spinach, fenugreek and carrot. Add some hot water if the mixture is too thick. Cook until the vegetables are tender, then mash again with a spoon, keeping the vegetables a little coarse.

Heat 1 tbsp of the oil in a frying pan and gently fry the fresh coriander and mint with the dhansak and sambhar masala, salt and sugar. Add the chicken and fry gently for about 5 minutes.

Return the chicken and spices to the lentil and vegetable mixture and stir well. As lentils absorb fluids, adjust the consistency if necessary. Heat gently until the chicken is fully cooked.

Add the tamarind juice and mix well. Heat the remaining oil and fry the sliced clove of garlic until golden brown. Pour over the dhansak. Garnish with the remaining deep-fried onion and the reserved coriander and mint. Serve hot.


Prawns with potatoes

by Kaizen



Fish 800 gm

Groundnut oil 30 ml

Lemons 3

Fresh coconut 100 gm

Coriander 50 gm

Green chilies 6

Garlic 20 gm

Chillies powder 5 gm

Coriander seeds 1tsp

Cumin seeds 15 gm

Lemon juice 60 ml

Sugar 15 gm

Malt vinegar

Salt to taste

Banana leaves to wrap each fillet

Salt to tasteMethod: Clean and wash fish fillets and cut each fillet into two. Make horizontal slits on the pieces. Sprinkle vinegar and salt and marinate for 30 minutes. Trim, wash and wipe banana leaves.

Cut coconut into pieces.

Clean and chop coriander. Wash, slit and remove the seeds from the green chilies. Peel garlic. Now put all these and the remaining ingredients in the mixer to make a smooth paste. Keep aside.

Stuff fish pieces with coconut chutney and spread the rest on both sides.

Apply oil on banana leaves and wrap each piece separately.

Steam the wrapped fish pieces for 30 minutes.

Remove fish from steam, unwrap and arrange on a platter and serve with lemon wedges.

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