Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes. Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations. So here is the recipe:
- Bread slices 4
- Eggs 4
- Green cardamom powder 1/2 teaspoon
- Nutmeg powder a pinch
- Vanilla essence 1 teaspoon
- Chironji 2 tablespoons
- Rose syrup 3 tablespoons
- Condensed milk 1 cup
- Milk 1/2 cup
- Preheat oven at 180°C.
- Discard the edges from bread slices and cut into 4 pieces.
- Break eggs in a bowl. Add cardamom powder, nutmeg powder, vanilla essence, chironji, rose syrup and condensed milk and whisk well. Add milk and whisk again.
- Take a glass baking dish and layer it with few bread pieces. Pour in some prepared egg mixture and repeat the process till all ingredients are used.
- Place the dish on a baking tray. Put the baking tray in preheated oven and bake for 25 minutes.