Vintage Parsi recipes can now enjoy a revival thanks to retired chartered accountant and secretary of the Borivli and Suburban Zoroastrian Association Khurshed Pastakia. He has translated around 125 recipes from the venerable 19th century tome on Parsi cooking, Meherbai Wadia’s Vividh Vani. Many of the dishes include meat, fish and eggs but vegetarian recipes are also available. While there is no section on sweet dishes, a dodhi no murrabbo (preserve made from bottle gourd) and a dudhpak (milk pudding) do pop up.
Cover of the original Vividh Vani (l); abridged version
"I did it basically for myself,” he......