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Parsi Cuisine
Parsi cuisine refers to the traditional cuisine of the Parsi people who had migrated into the Indian subcontinent from Persia, and currently spread across the modern-day South Asian republics of India and Pakistan. Primary meals 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. '' Kachumbar'' (a sharp onion-cucumber salad) accompanies most meals. Popular Parsi dishes include: * ''Chicken Farcha'' (Fried chicken appetizer) * ''Dhansak'' (Lamb, mutton, goat, chicken or vegetables in a mixed lentil or toor daal gravy served with brown rice) * ''Patra ni Machhi'' (Fish - Pomfret or Surmai stuffed heavily with green coconut chutney and wrapped in a banana leaf - steam cooked.) * ''Sali Murghi'' (Spicy chicken with fine fried matchstick potatoes) * ''Saas ni Machhi'' (Yellow rice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsi People
The Parsis or Parsees () are a Zoroastrian ethnic group in the Indian subcontinent. They are descended from Persian refugees who migrated to the Indian subcontinent during and after the Arab-Islamic conquest of Iran in the 7th century, when Zoroastrians were persecuted by the early Muslims. Representing the elder of the Indian subcontinent's two Zoroastrian communities, the Parsi people are culturally, linguistically, and socially distinct from the Iranis, whose Zoroastrian ancestors migrated to British-ruled India from Qajar-era Iran. The word ''Parsi'' is derived from the Persian language, and literally translates to ''Persian'' ().Parsee, n. and adj. – Oxford English Dictionary . oed.com. Retrieved on 2015-03-03. According to the 16th-century Parsi epic '' [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Akuri
Akuri is a spicy scrambled egg dish eaten in Parsi cuisine of India. Akuri is cooked until almost runny; the eggs are never overcooked. The main flavouring is fried onions and the spices used are ginger, coriander, chopped chilis, and black pepper. Akuri is traditionally eaten with ''pav'' or ''double roti'' (types of Indian bread). A less common version of akuri is ''bharuchi akuri'', which contains nuts and dry fruits like cashews, almonds and raisins in addition to the other spices. This dish supposedly originated from the city of Bharuch Bharuch () is a city at the mouth of the river Narmada in Gujarat in western India. Bharuch is the administrative headquarters of Bharuch District. The city of Bharuch and surroundings have been settled since times of antiquity. It was a shi ... in Gujarat, hence the name. Egg bhurji is a similar egg dish eaten in many parts of the Indian subcontinent. Connoisseurs of these Indian scrambled egg varieties would argue that egg bhur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine By Culture
Indian or Indians may refer to: Associated with India * of or related to India ** Indian people ** Indian diaspora ** Languages of India ** Indian English, a dialect of the English language ** Indian cuisine Associated with indigenous peoples of the Americas * Indigenous peoples of the Americas ** First Nations in Canada ** Native Americans in the United States ** Indigenous peoples of the Caribbean ** Indigenous languages of the Americas Places * Indian, West Virginia, U.S. * The Indians, an archipelago of islets in the British Virgin Islands Arts and entertainment Film * ''Indian'' (film series), a Tamil-language film series ** ''Indian'' (1996 film) * ''Indian'' (2001 film), a Hindi-language film Music * Indians (musician), Danish singer Søren Løkke Juul * "The Indian", an unreleased song by Basshunter * "Indian" (song), by Sturm und Drang, 2007 * "Indians" (song), by Anthrax, 1987 * Indians, a song by Gojira from the 2003 album '' The Link'' Other uses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsi Cuisine
Parsi cuisine refers to the traditional cuisine of the Parsi people who had migrated into the Indian subcontinent from Persia, and currently spread across the modern-day South Asian republics of India and Pakistan. Primary meals 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. '' Kachumbar'' (a sharp onion-cucumber salad) accompanies most meals. Popular Parsi dishes include: * ''Chicken Farcha'' (Fried chicken appetizer) * ''Dhansak'' (Lamb, mutton, goat, chicken or vegetables in a mixed lentil or toor daal gravy served with brown rice) * ''Patra ni Machhi'' (Fish - Pomfret or Surmai stuffed heavily with green coconut chutney and wrapped in a banana leaf - steam cooked.) * ''Sali Murghi'' (Spicy chicken with fine fried matchstick potatoes) * ''Saas ni Machhi'' (Yellow rice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Irani Café
Irani cafés are Iranian-style cafés in the Indian subcontinent. They were originally opened by Zoroastrian Irani immigrants to British India in the 19th century, fleeing Safavid persecution or looking for better economic prospects. In India, Mumbai, Pune and Hyderabad boast a number of Irani cafés, which are very popular for ''Irani chai'' (tea). In the 1950s, there were 350 Irani cafés in Mumbai; only 25 remained in the city as of 2005. Meanwhile, in Hyderabad, it is estimated that the number of Irani cafés has shrunk from 450 in the 2000s to 125 in 2024. Karachi, Pakistan, was also home to many Irani cafés. History They were originally opened by Zoroastrian Irani immigrants to British India in the 19th century after they fled from Safavid persecution in West and Central Asia. Writing for the ''Hindu Business Line'', on "Mumbai's Irani hotspots", Sarika Mehta stated, "The classic format of these cafes is basic with a subtle colonial touch; high ceilings with black, ben ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nankhatai
Nankhatai (; Burmese: နံကထိုင်; Hindustani: नानख़टाई (Hindi) ਨਾਨ ਖਟਾਈ ( Punjabi) / (Urdu); ; Tamil: நானஹத்தா) are shortbread biscuits originating from the Gujarat region of the Indian subcontinent, popular in Northern India, Pakistan, Bangladesh, Sri Lanka, and Myanmar (formerly Burma). Etymology The word ''nankhatai'' is derived from the Classical Persian , , composed of meaning ‘bread’ and meaning ‘ Cathayan’. The word has been borrowed into the Burmese language as ''nankahtaing'' (နံကထိုင်), in the Tamil language (in East Tamil Nadu) as ''naanahatha'' (நானஹத்தா), and in the Sinhala language (in Sri Lanka) as ''ghanakatha'' (ඤාණකතා). In Afghanistan and northeastern Iran, these biscuits are called ''kulcha-i khaṭāʾī'' in Persian (''kulcha'' is a type of Afghan, Iranian and Indian bread similar to '' nān''). It is also a mispronunciation of ''naan- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persian Language
Persian ( ), also known by its endonym and exonym, endonym Farsi (, Fārsī ), is a Western Iranian languages, Western Iranian language belonging to the Iranian languages, Iranian branch of the Indo-Iranian languages, Indo-Iranian subdivision of the Indo-European languages. Persian is a pluricentric language predominantly spoken and used officially within Iran, Afghanistan, and Tajikistan in three mutual intelligibility, mutually intelligible standard language, standard varieties, respectively Iranian Persian (officially known as ''Persian''), Dari, Dari Persian (officially known as ''Dari'' since 1964), and Tajik language, Tajiki Persian (officially known as ''Tajik'' since 1999).Siddikzoda, S. "Tajik Language: Farsi or not Farsi?" in ''Media Insight Central Asia #27'', August 2002. It is also spoken natively in the Tajik variety by a significant population within Uzbekistan, as well as within other regions with a Persianate society, Persianate history in the cultural sphere o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Irani (India)
The Iranis (; meaning ''Iranian'') are an ethno-religious community in the Indian subcontinent; they descend from the Zoroastrians who emigrated from Qajar-era Iran to British India in the 19th and 20th centuries. They are culturally, linguistically, ethnically and socially distinct from the Parsis, who – although also Zoroastrians – immigrated to the Indian subcontinent from Greater Iran many centuries prior, starting with the Islamic conquest of Persia. Demographics Distinction from Parsis The Parsis and Iranis are considered legally distinct. A 1909 ''obiter dictum'' relating to the Indian Zoroastrians observed that Iranis (of the now defunct Bombay Presidency) were not obliged to uphold the decisions of the then regulatory Parsi Panchayat. Some of the Irani community speaks an ethnolect called Zoroastrian Dari whereas most Parsis typically speak Gujarati. However, the two communities increasingly intermarry and are said to have been "integrated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato
The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originated from and was domesticated in western South America. It was introduced to the Old World by the Spanish in the Columbian exchange in the 16th century. Tomato plants are vines, largely Annual plant, annual and vulnerable to frost, though sometimes living longer in greenhouses. The flowers are able to self-fertilise. Modern varieties have been bred to ripen uniformly red, in a process that has impaired the fruit's sweetness and flavor. There are thousands of cultivars, varying in size, color, shape, and flavor. Tomatoes are attacked by many insect pests and nematodes, and are subject to diseases caused by viruses and by mildew and blight fungi. The tomato has a strong savoury umami flavor, and is an important ingredient in cuisines around ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okra
Okra (, ), ''Abelmoschus esculentus'', known in some English-speaking countries as lady's fingers, is a flowering plant in the Malvaceae, mallow family native to East Africa. Cultivated in tropical, subtropical, and warm temperate regions around the world for its edible Pod vegetable, green seed pods, okra is used in the cuisines of many countries. Description The species is a perennial plant, perennial, often cultivated as an annual plant, annual in temperate climates, often growing to around tall. As a member of the Malvaceae, it is related to such species as cotton, Theobroma cacao, cocoa, and hibiscus. The leaves are long and broad, palmately lobed with 5–7 lobes. The flowers are in diameter, with five white to yellow petals, often with a red or purple spot at the base. The pollen grains are spherical and approximately 188 microns in diameter. The fruit is a capsule (fruit), capsule up to long with pentagonal cross-section, containing numerous seeds. Etymology is N ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omelette
An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs (usually chicken eggs), fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History Omelettes are believed to have originated in ancient Persia. According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word ''omelette'' () came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (''Gargantua and Pantagruel'', IV, 9) mentions an ''homelaicte d'oeufs'', Olivier de Serres an ''amelette'', François Pierre La Varenne's ''Le cui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khichri
''Khichdi'' or ''khichri'' (, , , , Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils (''dal'') with numerous variations. Variations include ''bajra'' and mung ''dal'' ''khichri''. In Indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat. See ''MasterChef'' (American season 6) Etymology and spelling The word ''Khichdī'' is derived from Sanskrit ', a dish of rice and legumes. Some divergence of transliteration may be noted in the third consonant in the word ''khicṛī''. The sound is the retroflex flap , which is written in Hindi with the Devanagari letter ⟨⟩, and in Urdu script with the Perso-Arabic letter ⟨⟩. In Hindustani phonology, the etymological origin of the retroflex flap was when it occurred between vowels. Hence in Devanagari the letter ⟨⟩, representing , was adapted to write by adding a diacritic under it. In Urdu script, the pho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
