From Doodh na puff to Parsi sev: Five popular Parsi delicacies you need to know

Every dish in the Parsi cuisine carries a legacy reflecting the communityrsquos love for bold flavours and rich culinary heritage It is a beautiful blend of Persian roots and Indian influences resulting in unique dishes that tell stories of tradition adaptation and celebration Jasmine Singh Partner Gallops Restaurant shares the story behind some iconic Parsi dishes that stand out for their history and tasteJasmine SinghGajar mewa nu acharThis beloved condiment synonymous with Parsi food was born out of the amalgamation of Persian food habits and long with the local Gujarati cuisine The gajar mewa nu achaar is in a way our version of a Gujrati chunda made with carrots instead of mango seasoned with more chilli and enriched with dry fruits from Persia Kolah pickles from Navsari have been famous for their picklesDoodh na puffThis delicate cloudlike winter delicacy is believed to be inspired by North Indiarsquos malaiyo or nimish We Parsis added our touch with hints of vanilla and fragrant rose water elevating its subtle sweetness Made by expertly frothing chilled fullcream milk and skimming off the airy froth each glass is a light velvety delight mdash an actual labour of love prepared only during the colder months when the air lends itself to creating this ethereal treatDal ni poriTraditionally prepared for special occasions it is believed to have evolved from the puran poli We added our signature touch by enriching the filling with charoli seeds and a hint of nutmeg creating a thicker more indulgent version Each bite is a perfect balance of sweet lentil filling encased in a soft golden crustVangna ni biryaniThis fragrant rice dish has stuffed brinjals at its heart The Parsis blended their love for pulao with Gujaratrsquos stuffed brinjals filling them with a rich mixture of coconut peanuts sesame seeds and aromatic masalas Gently cooked and layered into basmati rice this hearty biryani reflects the communityrsquos embrace of local flavours while preserving their Persian rootsParsi sevA symbol of celebration and sweetness Parsi sev is prepared on auspicious occasions to mark new beginnings and spread joy As the Parsis say lsquomonu mithu karwanursquomdashsweeten the mouth for good luck Adapted from Indian sweet vermicelli we gave it a distinct Persian touch with rose water lending a delicate floral note The sev is slowly roasted in ghee to a golden hue then adorned with a generous sprinkling of nuts and dried fruitsSavouring the spiritEscape the ordinary and immerse in the warmth nostalgia and exquisite flavours of Parsi cuisine at an exclusive Navroz Nu Bhonu at Gallops on March 21 This specially curated sitdown feast celebrates cherished Parsi delicaciesmdashfrom patra ni macchi and salli boti to doodh na puff and lagan nu custard each dish takes you on a journey through rich culinary heritage Those looking to savour Parsi delights beyond the festivities also have a lavish agrave la carte Navroz menu until March 23