Diaspora dreams of Parsi delicacies

Updated On: 18 August, 2024 08:24 AM IST | Mumbai | Nasrin Modak Siddiqi

From the Swiss Alps to Down Under, Parsi home chefs guarding a rich culinary tradition in distant lands speak to Sunday mid-day

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In bustling cities and quiet suburbs, far from their homeland, passionate Parsi cooks are meticulously recreating the comforting dishes of their ancestors, balancing day jobs and other responsibilities. Made using family recipes passed down through generations, each dish is rich with aromatic flavours and steeped in nostalgia. Sometimes, these meals are prepared for fellow community members, while other times, they introduce new food lovers to the delights of Parsi cuisine, ensuring this cherished culinary legacy continues to thrive across the globe. Sunday mid-day reached out to a few of them who shared their heartwarming journey and dreams.

Jimi Keky Khan, 41 Businessman, Sydney

Fourteen years ago, Jimi moved to Sydney, Australia, in search of better opportunities for his family. Like anyone embarking on a new life in a foreign country with no family or friends, the transition was a mix of highs and lows. “The only thing that brought us comfort were home-cooked meals, which were reminders of home,” recalls Jimi, who misses family gatherings at Navjotes and weddings, where the famous Godiwala Catering is always a highlight. Other than that, it’s the nukkad style Chinese and vada pav with ghati masala, the pomfret and surmai at Gajalee, and the pani puri and sandwich from outside Jewel Mahal in 7 Bungalows, Andheri. “It’s hard to say if it’s the air, the water, or the memories, but although you can find these dishes here, they don’t taste the same,” he smiles.

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