2 min read.Updated: 06 Oct 2017, 11:25 AM ISTDiya Kohli
Perzen Patel’s pantry reveals secrets, tricks and traditions of a Parsi kitchen
Perzen Patel’s online moniker is the Bawi Bride (Bawi means Parsi woman) and true to its name, her pantry is a repository of secrets and traditions of the Parsi kitchen. At the outset she points to her treasured stash of dried Zereshk berries, which look somewhat like tiny raisins. An essential flavouring ingredient in the Irani pulao, these dried and tart barberries are not that easy to come by, and Patel hoards them in her kitchens, sometimes keeping a ready supply of up to 7kg. While this is a special-occasion ingredient, there is one staple that provides the souring element in Parsi cuisine—matured sugarcane vinegar imported from EF Kolah & Sons in Navsari, Gujarat. “The original vinegar from Kolah has its own trademark flavour and a potent smell that adds both colour and piquancy to the food," says Patel.
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