Parsi food blends Malvani, Gujarati, and English flavors, reflecting its rich history.
When Parsis migrated to Gujarat, they promised to mix with locals like sugar in milk, influencing their cuisine.
Food historian Kurush Dalal highlights how Parsis adapted local delicacies with a Parsi touch.
Considering coconut does not grow in the Gulf, it's an ingredient that entered Parsi cuisine only after migrating to India.
The steamed fish preparation existed in Parsi cuisine before the community journeyed to India, but the fish type changed after moving.
It's the chillies that the Portuguese brought to India that made Parsi food hotter.
Lagan Nu Custard is the most popular dessert from Parsi cuisine but this sweet dish made an appearance in Parsi cookbooks thanks to the British.
It's often assumed that Parsi cuisine is heavily non-vegetarian but this isn't true. After moving to Gujarat, "a huge amount of fresh vegetables became available to Parsis.