The Parsi community in India is one of the smallest but by far the most accomplished. Fleeing persecution from Arab conquerors, the first Parsis landed at Diu off the coast of Gujarat around 1200 years back. They brought with them an indomitable will to survive and a life view of live and let live. Modern Parsi food is a unique blend of Western influences, Gujarati sweet and sour flavours combined with the masterful use of meat with dried fruits like apricots.

Patra Ni Macchi
(Serves 4)

Literally meaning “fish in a leaf” this is a well-known Parsi delicacy usually served during festivals. And with Navroz around the corner, this is an ideal dish to serve guests. Fish is covered in coconut paste, wrapped in a banana leaf and steamed, quite like the Bengali favourite ilish paturi where hilsa fish steaks are smothered in mustard pastes, wrapped in banana leaves and steamed.

Ingredients
4 pomfret steaks about 2.5 cm thick
1 ½ cup grated coconut
1 cup coriander leaves, chopped
4 cloves garlic
1 tsp cumin powder
4 green chillies, chopped
2 tsp sugar
Juice of 2 lemons
1 tsp salt
¼ cup mint leaves. chopped
1 cup vinegar
15 ml vegetable oil
10 curry leaves
1 banana leaf, washed and cut along the spine

Method
In a food processor, blend the coconut, coriander, garlic, cumin, green chillies, sugar, lemon juice, salt and mint leaves till it forms a paste. Cut four squares from the banana leaf big enough so the fish can be completely wrapped in them. Divide the coconut paste mixture into four parts and smother each part to a fish steak. Then, heat a fry pan and place the banana leaf squares on the pan and grill them for 3-4 minutes each. This will make the squares easy to fold. Now, place a steak roughly on the middle of a banana leaf square and fold the two opposite ends over the fish. Do the same for the other two corners so that it forms a parcel. Make the other three parcels in the same way.
Now, place a kadhai or wok over the fire and add the oil, vinegar and curry leaves, this is the liquid used for steaming. Place four chopsticks or table knives crisscrossed over the liquid. Once the liquid is boiling over a medium high flame, place the fish parcels on the chopsticks taking care that the liquid does not touch the banana leaf. Cover, turn the heat down to medium-low and steam for 10-15 minutes till the fish is done. Serve with rice.

Batata Nu Shaak
(serves 6)

This is another Gujarati-influenced Parsi veg dish that is simple to cook and a favourite.

Ingredients
650 gm unpeeled potatoes
5 tbsp vegetable oil
1 pinch of asafoetida (hing)
½ tsp whole mustard seeds
½ tsp whole cumin seeds
1 pinch turmeric powder
½ tsp coriander powder
½ tsp cumin powder
½ tsp Kashmiri red chilli powder
Salt to taste

Method
Dice the unpeeled potatoes into smallish pieces, roughly 1 cm and wash under running water. Heat oil in a frying pan and pour, one after the other, the hing, mustard seeds and the cumin seeds. Add the diced potatoes and stir and add the turmeric. Stir and cook on medium heat for 10-15 minutes till the potatoes are browned and almost done. Add the salt, cumin powder, coriander powder and red chilli powder and stir and cook for two minutes. Serve with rotis or puris.