Category
page 1Parsi cuisine
Jalebi
thumb|Jalebi being prepared by a street vendor in Bangalore, India
Jalebi is a common sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including jilapi, zelepi, jilebi, jilipi, zulbia, zoolbia, jerry, mushabak, '''''z'labia, or zalabia.'''''
Akuri
Akuri is a spicy scrambled egg dish eaten in Parsi cuisine of India. Akuri is cooked until almost runny; the eggs are never overcooked. The main flavouring is fried onions and the spices used are ginger, coriander, chopped chilis, and black pepper. Akuri is traditionally eaten with pav or double roti (types of Indian bread).
Dhansak
Dhansak (Gujarati: ધાનશાક, dhānśāk) is a popular Indian dish, originating among the Parsi community of Gujarat. It is made by cooking chicken or mutton with a mixture of lentils and vegetables. This is served with caramelised rice and fried onions. The dish was adopted during the British Raj into Anglo-Indian cuisine. A version of the dish has become a standard type of curry in the United Kingdom.

Parsi cuisine
traditional cuisine of the Parsis of India and Pakistan