Parsi rural cuisine is eclectic
Berjis Desai
In wintery dawns, you go out into the backyard (paachloon baar) and bring those dew-cooled glasses of doodh (milk) puff indoors. Hopefully, you have brushed your teeth with crushed neem branches, placed your index and middle fingers deep on your tongue and spat out the bile. Soothe your roughed up throat and mouth with the light-as-air, frothy cream, slightly sugared and rose petalled, with a little cardamom, which occupies three-fourths of the glass and then drink the cold milk left behind. A resounding burp and the lady serves you a railway glass of tea (big, thick fellows in which the......