Salli Gosht, Parsi Patio and Lagan-nu-Custard: What’s cooking for Navroz

The Parsi community, known for their distinct food traditions, marks their New Year, Navroz, on August 15 in Delhi. Their celebrations are not only rooted in prayers at the Agiary, the Parsi fire temple, but also in the quintessential dishes prepared in their homes. Firozi Kiranjia, a home chef, reminisces about her childhood in Mumbai, recalling Navroz breakfasts of Sagan ni Sev with Mithu Dahi, a vermicelli dish flavored with cardamom and nutmeg, or Parsi Ravo, a sweet semolina pudding.

By midday, the dining table is laden with richer fare such as Pulao Dal or Mora Dal Chawal, served with Parsi Patio, a red gravy made with prawns or fish. Salli Gosht, a mutton or lamb curry, and Patra ni Machi, fish in green coconut chutney wrapped in banana leaves and steamed, are also customary dishes. For dessert, Lagan-nu-Custard, served with Pallonji sodas, is a must-have.

Another catering service, Bagli's Kitchen, prepares Navroz feasts with dishes like Dhan Dar Patio, Chicken Berry Pulao, and Lagan-nu-Custard. Adil Nargolwala, president of Delhi Parsi Anjuman, explains that the community moved to Delhi in large numbers during the British era, leading to the Navroz feast featuring Chicken Pulao, Bafat nu Ghosh, Masala Daar, Dum Aloo, and Bafat nu Paneer.

The 10 days before Navroz are dedicated to remembrance, with the final day, Pateti, being a day of repentance. On the day of Navroz, homes are cleaned and decorated, and families dress in traditional attire, visit the Agiary, and make rangoli-like patterns called chowk outside their homes.