Parsi platter

"Thankful for being part of two good, food-loving communities (Parsi and Punjabi)...and having been constantly motivated by their appreciation,” Jeani Mohindra was motivated to author Parsi Kitchen for the Chefs’ Special banner published by Roli Books. The compact 95-page book printed on art paper with colorful visuals accompanying the recipes would be a handy reference to all lovers of non-vegetarian Parsi cuisine. Members of the community may perhaps consider the recipes too familiar but non-Parsis would get useful insights from "the various dishes described in this book (where) you will find a unique blend of spices that make Parsi food very appetising, nutritious and wholesome,” as writes the author.

"Parsi food is the amalgamation of all the varied techniques found in the Middle East and Asia. They married their styles of cooking meats, eggs and seafood with the spices of this land. They maintained all their traditions, but also developed a cuisine that has piqued the interest of all Indians. It is just as rich, spicy and varied as any other Indian regional cooking genre. It is unique in its own way, using ingredients from all over the world and assimilat­ing the influences that have shaped the history of its community...” notes an introduction to the book.

Mohindra: love for cooking; the ever-favorite patra-ni-macchi and bhakra

Starting with Bafat and ending with Rus Chawal, the non-vegetarian lamb section includes 12 dishes, with an additional five in the fish and seafood section, four in the chicken and two in the eggs section. It is not clear why Lagan na tarkari par eda get included in the egg sec­tion while Tamata Pereeda (sic) is listed with five other Snacks and Starters. Similarly the rationale for inclusion of bhakra and dar ni pori with other desserts like badam pak, lagan nu custard, rava and sev is not known because Parsis would rarely serve these items as desserts.

"Over the years we have created, shared and perfected many of our special family recipes,” writes Mohindra, giving credit to her "loving sisters Roda Soonawalla and Zarine Chothia, both great chefs.” Equally appreciative was she of her husband Vinay’s encouragement, daughter Suparna’s cooperation and son Rohit’s inspiration.

Interspersed in the book are a few useful hints which recommend storing of dryfruits, flour and breadcrumbs in the refrigerator to prevent them from becoming rancid, to put garlic flakes with rice to prevent worms, to add a pinch of arrowroot powder in salt to prevent lumping, to leave chopped onions in bright sunlight for a few hours before frying so that they consume less oil and turn golden immediately. How many from this egg eating community would know that fresh eggs are rough and chalky in appearance unlike old eggs which are smooth and shiny? Priced at Rs 95, for further enquiries regarding this book contact Roli and Janssen, M75 Greater Kailash II Market, New Delhi 110048, e-mail: roli@vsnl.com

p. M. G.