Singapore Parsis add their own special flavor to traditional recipes
This collection is especially important as Parsi families in Singapore have shared recipes passed down from generations, notes the introduction to the recipes section in Suna Kanga and Subina Khaneja’s book The Parsis of Singapore: History, Culture, Cuisine. While explaining the intricacies of preparing Parsi dishes, the authors note: "There is a quirky saying that the Parsis eat anything, anytime. So you will find ravo as the first recipe, as it can be consumed as ‘a good start’ to the day, and at festivals, as well as a dessert at a dinner!”
Published this year by Epigram Books, The Parsis of......