Parsi family lunch
This is a traditional Sunday family lunch for a well-to-do Parsi extended household.
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bay leaves
Fresh or dried bay leaves are used in slow cooking for their distinctive bitter flavour and fragrance.
cardamom – green
Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance.
fennel seeds
Fennel seeds are highly aromatic, are pale greenish in colour and have a faintly sweet and refreshing flavour.
idli batter
Idli batter is used make the south Indian staples, idli and dosa.
turmeric
Turmeric powder is a bright yellow spice powder made from dried turmeric rhizomes. It has has a warm, earthy and musky flavour. The whole fresh rhizome can be used, too.
fenugreek seeds
Fenugreek seeds are small, roughly angular, brownish yellow seeds, which have a pleasantly bitter flavour and strong aroma. They are used to temper vegetable and dal dishes to enhance the aroma and taste.
coriander seeds
The coriander seed has a warm and subtle flavour with a slight citrus hint. It has an aromatic scent that is soothingly warm, nutty, slightly fruity, and complex.
cloves
Cloves have a sweetly pungent, astringent and strongly aromatic. They are used in sweet and savoury dishes.
cinnamon
The flavour of cinnamon is quite delicate and aromatic. It is a fundamental ingredient to most north Indian dishes.
Kashmiri chillies
The Kashmiri chilli is mildly hot, has a distinct flavor, and it adds a bright red color to food.
cumin seeds
Cumin seeds, used either whole, or roasted and ground, add an earthy and warming feeling to cooking.