Try These 4 Fusion Parsi Recipes By Niloufer Mavalvala
Image Credit: Niloufer Mavalvala

Winter evenings are made for gathering over good food, and these Parsi fusion recipes provide the perfect spark for any seasonal gathering. This style of cooking is a fascinating blend of Persian history and local Gujarati ingredients, with distinct Western influences like creamy béchamel and delicate crepes woven into the mix. Niloufer Mavalvala, eight-time Gourmand award-winning author and accomplished home cook, highlights how these diverse flavours come together in dishes that are both sophisticated and easy to share. By blending local Gujarati produce with techniques from British, Portuguese, and Dutch influences, this fusion approach puts Parsi cuisine on the global culinary map. Get ready to bring some warmth, heritage, and a bit of culinary storytelling to your next winter get-together.

Tiered Beer Pancakes

This retro 1960s party dish blends Persian roots with colonial influences like béchamel sauce and spirits. The use of beer serves as a modern replacement for toddy which was once a common fermented sap used in local kitchens. Parsis affectionately refer to this layered creation as a bake and serve it as a centrepiece during festive celebrations.

Image credit: Niloufer Mavalvala

Serves 6

Pancakes

  •  1½ cups flour
  •  ¾ tsp baking powder
  •  ½ tsp salt
  •  ½ cup milk
  •  330 ml beer
  •  2 tbsp melted butter
  •  4 eggs

Spinach Filling

  •  454 g fresh or frozen spinach, chopped
  •  3 tbsp salted butter
  •  2 finely chopped onions
  •  1 cup of cream
  •  1 cup ricotta or grated sharp cheese

Prawn Sauce

  •  3 tbsp salted butter
  •  3 tbsp flour
  •  ½ cup fish or prawn stock
  •  ½ cup heavy cream
  •  ½ cup whole milk
  •  250 g prawns
  •  1 tbsp rum, sherry, or brandy

 Seasoning: salt, pepper, tabasco

Method

  1.  Whisk flour, baking powder, salt, milk, beer, and butter until the batter is smooth.
  2.  Beat the eggs in a separate bowl until frothy and incorporate them into the flour mixture.
  3.  Prepare 8 to 10 crepes individually in a hot pan and set them aside.
  4.  Sauté onions in butter until soft, add spinach and seasoning, and cook until all liquid evaporates.
  5.  Stir in the cream to thicken the mixture, then fold in the ricotta while the filling is still hot.
  6.  For the sauce, sizzle butter and flour together before whisking in stock, cream, and milk.
  7.  Boil the sauce until thick, add prawns to cook for 7 minutes, and finish with the liquor and seasoning.
  8.  Assemble by layering the pancakes with alternating spreads of spinach and prawn sauce.
  9.  Top with remaining sauce and cheese, then bake at 180 °C for 20 minutes.

Tip: Use home-made paneer as a substitute for ricotta. For a vegetarian version, replace prawns with 500 g of asparagus or mushrooms and use vegetable stock.

Sau Badam Ni Curry: Curry Made From 100 Almonds

The 100 almond curry traditionally uses a large volume of ground nuts to create a rich and aromatic gravy. Niloufer Mavalvala adds an extra almond to the count as an auspicious gesture of abundance mirroring the Parsi custom of giving money in envelopes. This dish represents a southern Indian influence on Parsi cooking that produces a sumptuous meat curry.

Image credit: Niloufer Mavalvala

Serves 6

  •  1 tbsp oil
  •  1 dry bay leaf
  •  10-12 pieces of chicken, skinless but with bone
  •  1 tsp fresh ground garlic
  •  1 tsp fresh ginger
  •  1 1/2 tsp red chilli powder
  •  1 tsp cumin powder
  •  1 tsp coriander powder
  •  1/4 tsp turmeric
  •  1 tsp salt

Grind together

  •  3/4 cup fresh tomatoes
  •  4 green chillies
  •  2 cups water

Mix together

  •  1 cup thick yoghurt with a pinch of salt and a pinch of sugar
  •  1/2 cup ground almonds
  •  1/2 tsp garam masalo
  •  1/4 tsp cardamom powder

Method

  1.  Heat oil in a pan and brown the chicken with the bay leaf, garlic, ginger, and spices on low heat.
  2.  Pour in the ground tomato and green chilli mixture and bring the pot to a boil.
  3.  Cover and simmer for 30 minutes until the chicken is thoroughly cooked.
  4.  Remove the lid and increase the heat to evaporate the liquid until only one cup of thick gravy remains.
  5.  Allow the pan to cool until warm before stirring in the yoghurt, almond, and cardamom mixture.
  6.  Reheat gently before serving to prevent the yoghurt from curdling.

Tip: The thickness can be adjusted depending on whether it is served with flatbread or rice. Coconut milk can be used as an alternative to yoghurt for a different flavour profile.

Kothmir Kanda Per Edu: Eggs On Coriander And Onion

Parsi culture has a long standing affinity for eggs which were historically sourced from backyard hens in joint family homes. This recipe features eggs cooked over a base of seasoned onions and coriander to create a classic vegetable accompaniment. It serves as a versatile staple that can be adapted with seasonal greens like spinach or raw mango.

Image credit: Niloufer Mavalvala

Serves 6

  •  3 tbsp oil
  •  1 kg onions, finely sliced
  •  2 green chillies, finely chopped
  •  2 medium tomatoes, finely chopped
  •  Salt to taste
  •  2 cupfuls fresh coriander with the stems, finely chopped
  •  1 tsp brown sugar
  •  6 eggs

Method

  1.  Fry the sliced onions in oil until they reach a deep golden colour.
  2.  Add the chillies and tomatoes with salt, cooking until the vegetables have softened.
  3.  Stir in the fresh coriander and brown sugar, then continue cooking for 7 minutes.
  4.  Level the mixture in the pan and create six small indentations for the eggs.
  5.  Crack an egg into each hole, cover the pan, and cook until the eggs are set.
  6.  Sprinkle with a pinch of salt and serve immediately while hot.

Tip: A handful of fresh mint or a teaspoon of vinegar can be added to brighten the flavours. Raw mango is a popular seasonal addition for extra tartness.

Macaron Torte

Dessert is considered an essential conclusion to every Parsi meal whether it is a breakfast or a dinner gathering. This specific torte was created over sixty years ago by the Niloufer’s aunt in Mumbai using a base of almonds and biscuits. It offers a unique texture that provides a crunchy foundation for fresh seasonal fruit and whipped cream.

Image credit: Niloufer Mavalvala

Makes a 9 inch round cake

Cake

  • 3/4 cup raw almonds
  •  3/4 cup or 10 cream cracker biscuits
  •  1 1/4 cup fine sugar
  •  6 egg whites at room temperature
  •  1/2 tsp baking powder
  •  1 tsp vanilla extract

Topping

  • 2 cups cream
  •  57 g fine sugar
  •  2 cups sliced fresh strawberries

Method

  1.  Pulse the almonds and biscuits in a food processor until they reach a grainy, crushed consistency.
  2.  Whip the egg whites and baking powder until soft peaks form, then whisk in the vanilla.
  3.  Add the sugar in a slow stream while continuing to whip the whites.
  4.  Gently fold the almond and biscuit mixture into the whites using a metal spoon.
  5.  Pour the batter into a greased 9 inch springform pan and bake at 175 °C for 25 minutes.
  6.  Whip the cream with sugar until stiff peaks form and spread it over the cooled cake.
  7.  Create a well in the centre of the cream and fill it with sliced strawberries and their juices.

Tip: If the strawberries lack sweetness, toss them in lime juice and a tablespoon of sugar before topping. The cake is done when it has a slight pink tinge and is dry to the touch. 

Niloufers cookbooks are available through Spenta Multimedia for those wanting to explore these flavours further. Happy cooking and enjoy the feast!