This is a keepsake cookbook, many Parsi Favorites from India are included. Dhansak is a popular Parsi dish, originating among the community centuries back. This is served with caramelized brown rice, which is rice cooked in caramel water to give it a typical taste and color. The dal cooked with mutton and vegetables served with brown rice, altogether is called Dhansak. In Parsi homes, Dhansak is traditionally made on Sundays owing to the long preparation time required to cook the lentils and vegetables into a mixed dal. Dhansak is also always had on the fourth day after the death of a near one. There is no meat consumed for three days after the death of a near one. And Dhansak is used to break this abstinence on the fourth day. Thus, Dhansak is never prepared on auspicious occasions like festivals and weddings. Dhansak is made by cooking mutton with a mixture of various lentils and vegetables. Traditionally, four lentils Toovar dal, Bengal gram or chana dal, red masoor dal and brown masoor dal are used, but one or more of the lentils may be omitted or substituted. I make my Dhansak with Toover Dal only. Other Recipes of Parsi Favorites from India are included Staples in a Parsi Kitchen Green Chili and Garlic Masala (Marchu Lasan) Ginger and Garlic Masala (Adoo Lasan) Dhansak Masala Powder Dhansak Dhansak Brown Rice Kachumbar Gor Amli ni Kachumbar Ambakalio Mutton Cutlets Tomato Gravy for Cutlets Kebabs Pulao Mutton Biryani Grilled Chicken Sizzlers Jungli Shikar Gahambar nu Papeta ma Gosht Sali Ma Marghi Kumas - a dessert from the old days The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK,Australia, France, Germany,Canada and other countries outside of India. Parsi Zarathushtis from India have settled in North America and other continents making the land they live in their home. Adapting to the local produce available,Parsi Cuisine takes on a nuance of that local area. This style of cooking incorporates Indian, Persian, Asian, Mediterranean and other diets. This cookbook has Recipes with Historical background of Traditional Parsi Cuisine. Parsi, Persian and Indian Heritage background is given wherever appropriate. I have tried to emphasize how nutritious parsi-style ofcooking is even now in the 21st century. Copyright ©ParsiCuisine.com 2014. All Rights Reserved. No part of this publication, text, or photographs can be re-produced,transmitted in any form or by any means, electronically or mechanically,including photo copying, recording on any information storage or retrieval system, without prior permission in writing. Disclaimer: All effort has been taken while editing and printing to avoid any mistake in this book. Neither the compilers, publisher, not the printers of the book hold any responsibility for any error that might be inadvertently present. All will be free from any liability for damages and losses of any nature arising from or related to the content. About Rita: Since 1999, Rita Kapadia, founder of  ParsiCuisine.com , has provided recipes,food news, health tips and articles on this website. Recently, Rita has published several Parsi Cuisine cookbooks. Cookbooks are sold worldwide. Rita's  Parsi Cuisine Cookbooks are a labor of love.The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK,Australia, France, Germany,Canada and other countries outside of India.