Parsis are a Zoroastrian community descended from Persians who migrated from Persia around 7th century, with most settling on the west coast of India. Over the past 1300 years, while it has adopted many Indian culinary ingredients and techniques, Parsi food has remained a unique regional cuisine that still echos flavours and techniques from ancient Persia.

Niloufer Mavalvala is the award-winning author of several books on Parsi cooking and our guide this evening she shares a traditional family style meal of traditional Parsi dishes, along with stories about the food and Parsi culture. This is a unique opportunity to dive into a rare and fascinating culinary tradition and learn about Parsi culture, traditions, customs, and heritage.
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Malido & Sherry
With roots in the Persian plateau, malido is a kind of sweet snack made by combining finely crumbled bread or whole wheat flour with ghee, jaggery (raw sugar), dried fruits, and nuts. It is very commonly featured at the holiday table; tonight, paired with a nip of sherry, it makes a lovely ‘amuse bouche’ to begin the evening and awaken the senses for the coming meal.

Sali Murghi
Succulent chicken stewed in a richly spiced gravy sweetened with apricots. Served with sali (crispy potato straws) and crusty bread for soaking up the fabulous sauce!

Dhansak
Perhaps the most famous Parsi dish — and for good reason! Families take great pride in their version, and Niloufer’s is no exception. She declares her mother’s ‘the best, hands down’, so tonight she recreates these flavours and memories for us. A simmering cauldron of lentils, lamb and spices is served over rice and a bed of caramelized onions, accompanied by kachumber, a refreshing, finely chopped salad to offset the richness of the meal. Served in the traditional way, on a banana leaf.

Lagun Nu  (Parsi Wedding Custard)
A dessert with colonial roots but which has been assimilated and made traditional, this sweet custard is a staple of Parsi wedding feasts. Created by tweaking an English-style custard towards Persian tastes, fruits, nuts and spices are added to deepen the flavour and turn a humble sweet into something layered and complex.
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Niloufer Mavalvala is an experienced home cook and a multiple “Best In The World” cookbook award-winning author, who believes her passion has a purpose. Her passion is teaching cooking, and her purpose is to spread ancient Parsi cuisine far and wide. She enjoys cooking for others, having been influenced by her family of good home cooks, particularly her mother and aunt. She was born and raised in Karachi and has lived in several cities, including Dubai, London, and Toronto. Niloufer enjoys welcoming people from other cultures and cuisines because she feels that food connects us all and that breaking bread together is the easiest way to bond. Follow her on Instagram, Facebook, and her website, Niloufer’s Kitchen. nilouferskitchen.com | @nilouferskitchen

Every weekend The Depanneur invites a guest chef to host a fun, family-style dinner party.
@thedepanneur