Markets are always a great place to learn about a local cuisine as Gary and his posse explore Parsi cooking. Gary learns how to steam promfret fillets in banana leaves. And another great place to discover food, a Parsee wedding where eating is the whole point of the day.
After fleeing Persia in the 10th century the majority of Parsees made their home in western India where they continued to practice their Zoroastrian faith. Parsees are big meat eaters and have a fondness for eggs, curries sweetened with dried fruit, and tangy flavour combinations.
Recipes: Akoori (Spiced Scrambled Egg), Jardaloo ma Gosht (Lamb and Apricot Curry), Patrani Machi (Coconut Pomfret)
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