Parsi Wedding Feast in Mumbai

A Parsi or Parsee (pronounced /ˈpɑ rsi ː/; ) is a member of the larger of the two Zoroastrian communities of the Indian subcontinent.

According to tradition, the present-day Parsis descend from a group of Iranian Zoroastrians who emigrated to Western India over 1,000 years ago. The long presence in the region distinguishes the Parsis from the Iranis, who are more recent arrivals, and who represent the smaller of the two Indian-Zoroastrian communities.

Over the centuries the little group of Zoroastrians settled down peaceably in the picturesque , lush villages dotting the Gujarat coastline, adopting not only the language and saris but also cooking techniques and ingredients.

Parsi wedding feast is called ‘’ Lagan nu Bhuno ‘’ or ‘’ patra ‘‘for a simple reason-it’s served ona banana leaf. even as the guests enter the baug with its twinkling lights and toddlers wiggling to the Birdie Dance, rows of tables are dressed and waiting. while linen tablesclths are set with damp banana leaves, slightly foggy glasses and occasionally frayed napkins. As soon as the compare interrupts ’ BesameMucho ‘ with the call, ‘’ Jamvachaloji ( come to eat )’’, a stampede ensues as octogenarians forget their gout and dignified matrons forget their antique embroidered saris in their haste to make the first sitting. Within minutes the tables are crowded with guests briskly wiping banana leaves with their napkins, filling glasses with cough syrup - red raspberry, and wondering aloud whether the legendary TanazGodiwalla ( caterer ) and her army of cook - helpers from UP will be in top from tonight.

Fortunately the suspense is short - lived. A battalion of waiters scurries along the tables tossing spoonfuls of tangy lagan nu achar, a carrot and dry fruit pickle traditionally served at weddings or lagans, a stack of rotis and long white wafers.

The main course is always traditional. A must-have is fish, particularly pomfret, plump pieces of pomfret smothered in a green coconut chutney, wrapped in banana leaves and steamed , or saasnimachhi, pomfret swimming in sweet and sour sauce speckled with sneaky green chillies and onion.

It can be done up in various forms—steamed, fried, curried or lathered with chutney. “The pomfret symbolises fertility and prosperity and therefore, is considered auspicious in the wedding meal,” says Godiwala.

Next the waiters have arrived with the chicken - sometimes hearty fried farchas but more often salimurgi, chicken in a sweet - and - spicy red gravy which is garnished with matchstick sized potato chips. the meal culminates in a saffron - and - white mutton pulao, often studded with kebabs, and eaten with a thick dal.

The rich, ghee-laden meal ends on a sweet note with kulfi or the famous lagan -nu-custard or ice cream. By the time the dessert / ice cream arrives, the next wave of guests is already standing behind the chairs and triumphantly informing the competition .’’ Sorry , we have reserved the next 14 seats.