Proudly Parsi


Foods like Farcha, Dhansak and Patra Ni Macchi have their own fan base. But in the age of fusion, traditional Parsi food, which many fear, loses its essence. In the name of experimentation and twists, does Parsi food lose its original taste? We talk to restaurants, chefs and community members to find out more.

For those looking for the authentic Parsee food, SodaBottle OpenerWala in the city was a great saviour. Irfan Pabaney, country chef at the restaurant, talks about the need to keep things culturally true. He shares, “People often like to make popular dishes their own way. Who wouldn’t like to experiment when preparing a dish? Dhansaks don’t taste the same everywhere. »

the authentic food was influenced by the people there, so it’s bound to happen. However, he says it’s important to know how far it’s going. “While we serve authentic Parsi food at SodaBottleOpenerWala, we have a separate Hyderabadi menu as it is also very important to ensure that our customers eat what their taste buds like.”

He adds that although the city is home to many members of the Parsi community, it is not big enough to have a big influence on Hyderabadi food or vice versa. “As soon as you overdo it with experimentation, you end up disrupting a rich heritage – not just of Parsian but of any food, it’s a huge disservice to Indian cuisine as a whole,” he says.

Pastry chef Ariana Z Chothia says fusion doesn’t go particularly well with traditional Parsi dishes. “While fusion puts an interesting twist on the already excellent flavors that emerge from our hearty recipes, it sometimes tends to alter the authenticity of the traditional Parsi cooking method. It is important that the traditional tastes of the recipes are preserved.

Dr. Sonnu Irani, an active member of the city’s community, is doing his part to preserve the authenticity of Parsan cuisine. She frequently hosts traditional Parsi brunches on Sundays. She tells CE: “The specialty of these dishes is the Iranian masala that is used in them. This masala takes hours to prepare – this includes soaking the ingredients overnight to get that real raw taste of the dish. The use of earthen cooking utensils makes these Parsi dishes even more authentic.

The problem with today’s Parsi dishes is that those who try to make them do so after watching YouTube videos and tutorials. The amateur cooking of these dishes causes the recipes to lose their essence. In places like Gujarat, you tend to get even better Parsi food because the many Parsis have access to authentic recipes. Personally, I’m not a fan of Parsian fusion cuisine.

Traditional Parsi dishes

Mutton Dhansak: Skewers of mutton, lentils prepared with vegetables and mutton

Dhan Dar Ana Patio: Lentils served with steamed rice and shrimp patio

Khichdi Saas: Yellow rice served with hot hot sauce and fish

Salli Boti: Small pieces of mutton prepared in a sweet and tangy sauce and served with potato straws

Lagan Nu Stew: Mixed vegetables prepared in a sweet sauce

Lagan Nu Custard: A dessert made with milk and eggs

Patra Ni Macchi: pomfret stuffed with green chutney and wrapped in a banana leaf

True to taste
Here are some authentic Parsi recipes you could try making this weekend. Impress your friends and loved ones with these bold flavors

Chicken Farcha


  • For the first marinade
  • 1000 g bone-in chicken thighs
  • 15g ginger garlic paste
  • 7g Deggi Mirch powder
  • 30g of salt
  • 25ml lemon juice
  • Second marinade:
  • 120g rice flour
  • 90g corn flour
  • 300 g maida
  • 6 eggs

● Wash the chicken thighs and drain the water. Pat dry legs and do lunges
● In a bowl, add the ginger-garlic paste, salt, Deggi Mirch and lemon juice. Stir in the chicken and let sit for 6-8 hours or overnight for best results
● A few hours before frying, mix all the other ingredients in the bowl and coat the chicken thighs. Refrigerate for coating to set.
● Beat 4 eggs in a bowl with a little seasoning and set aside
● Heat the oil in a frying pan to fry
● Fry the thighs until the coating becomes hard. This should take 4-5 minutes. Do not cook the chicken completely. Undercooked by 5%
● Dip the fried chicken in the beaten eggs and sauté over high heat
● Fry until the egg layer turns golden
● Serve with mint chutney and lemon wedges

– (Irfan Pabaney, Chef and National Chef of SodaBottelOpenerWala)

Fish Airlock


  • 1 small onion
  • 3 tablespoons of maida
  • Paste of 6-8 green chillies
  • 2 teaspoons of cumin
  • 4-5 slivers of garlic
  • A few cherry tomatoes
  • Chopped coriander for garnish

● Chop and sauté the onions until they turn pink
●Add the green hot paste and the maida. Cook over low heat
● Keep adding water to form a thin slurry. Add salt, sugar and vinegar to taste
●Add the fish of your choice, cherry tomatoes and chopped coriander
● Serve with rotis or yellow rice

(Ariana Z Chothia)



  • For the base dal
  • 100 g Tur dal
  • 80g red masoor dal
  • 80g Channa dal
  • 50g yellow pumpkin
  • 100g brinjal (large)
  • 90g potato
  • 15g green chillies
  • 10g mint
  • 10g coriander
  • 12 g garlic, peeled
  • 50 g tomatoes 2 g curry leaves
  • 10g ginger
  • For Dal
  • 800 g mixed Dhansak dal
  • 10g of salt
  • 10g Parsi Sambar Masala
  • 10g Parsi Dhansak Masala
  • 25g ginger garlic paste
  • 10 g Deggi chilli powder
  • 100ml ghee

● Wash all dals thoroughly and soak for 45 minutes. Pressure cook all ingredients plus vegetables for 4-5 whistles until everything disintegrates. Coarsely mix and set aside
● In a saucepan, heat the ghee. Add mustard seeds, curry leaves and ginger garlic paste
● Add the Dhansak dal mixture and cook over low heat for 30 min. The dal should have a semi-thick, soup-like consistency
● Add Deggi Mirch powder, Sambar Masala and Dhansak Masala. Cook for another 10 mins
● Top up with more ghee for more flavor and serve hot

(Irfan Pabaney)


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