It's said you are what you eat. Keeping this in mind, I have
a few questions. What's so special about
the Parsi community? These people really live
their life to the fullest. Some of the 60 year-olds
are still turning 16 at heart! That is,
exactly, why I am here…in the land Which is considered the Mecca
of the Parsi people, Udvada. 200 km from Mumbai. 150 km away from Surat. I've decided to
visit this village. In various historical texts,
it is mentioned that the holy fire
in the Udvada temple is the oldest continuously
burning flame in the world. This is the same fire
that the Parsi community had brought from Iran,
1300 years ago. No doubt today the village
of Udvada appears silent. But in this silence are
hidden historical facts about the Parsi community. That is what
brought me to this village. Parsi history and the Parsi food history
share a very good link. Hence, I found a special celebrity who knows of all the events
of the Parsi community. Archaeologist and Chef Kurush Dalal. He is a living encyclopedia
of the Parsi community. Udvada, the village, was not
originally inhabited by the Parsis. During the Mughal rule, the armed
forces travelled on camels. It was a pass over for
the camels to rest. It was 'Oont Vada'
a rest home for camels. Around 13000 years ago,
the ancestors of the current Parsis came from Iran via the sea. There was a lot of religious
persecution going on there. They decided to leave Iran
and come down to India. When they came to India,
they visited the king whose name was Jadi Rana. They went to the king's
court and sought sanctuary. "We are refugees
and kindly give us shelter." King Jadi Rana maybe didn't
want to take responsibility of such a big tribe
coming from a foreign land. What could he do? He presented
them with a bowl of milk... He brought a big bowl of milk,
filled to the brim. He said, this bowl of milk
which is symbolic of our country is completely filled to the brim,
there is no space at all. Then, they took out some crystals
of sugar from their pocket and mixed it with the milk. They said, My Lord,
we are like the sugar we blend into the milk
in such a way that you won't even realise,
we won't take any place and we will make sure
that the milk turns sweet. As I was saying,
that Jadi Rana was given a promise
by the Parsis when they arrived that they will blend in
and get involved in the culture. They said they'll adopt the Indian
West Coast Gujarati culture. That's what they did.
The cooking and eating of food has also been completely adopted
from the Gujarati style. The vegetables that we get here,
sugar is added to the food. A little sweetness
is added to the food here. - That's there, too.
- That's there, too. Udvada is a village,
where you could find recipes that other Parsis have forgotten. Amazing. Thank you. Knowing about the history,
and rich cultural background of the Parsi community,
made me specially interested. I am eager
to know everything about this community,
that has come from Iran. My eagerness to know
more about the Parsi history is equal to my eagerness
to know about their food and people believe that,
the one person in Udvada who knows a lot
about Parsi food history that is Zenobia Sidhwa. [Chanting Prayer] Around 250 years ago,
Zenobia's family came to Udvada with the holy fire. From the beginning itself
her grandfather, then her father now her brother are Head Priests
of the Parsi community or they have always
been the trustees. So that's why,
I had to meet Zenobia. [Chanting Prayer] - Hi, how are you?
- Hi. Very well. - Good to see you.
- Good to see you again. See I have come at... Yes, you have come at an auspicious
time of my prayers. - Okay, wonderful. Good time, then.
- Yes. Very good time. - Okay, lovely.
- Good for relatives and friends. That is why we do this prayer
in the morning. - Okay.
- Would you like to come in? Please come. With her, the hands of the clock
start spinning backwards. That is because, she is going to
show me a unique method of cooking that has been lost now. - Ms. Zenobia...
- Yes. I understood one thing,
you invited me over so that you could get me
to do all this work. Right? - You are making me grate coconut.
- Yes. Nothing gained
without anything ventured. - So I am grating the coconuts.
- Yes. But, I still don't have any idea
what are we cooking today? The lost recipe, lost technique.
What are you cooking today? What we are cooking today - is called 'Bhujelo Bhing'.
- Okay. The technique that we will use
is very old. The wood used over here
and the flames that will come out we will bake the fish
in the same. The baking technique
is called 'Bhujelo'. - 'Bhujelo' in Parsi.
- Yeah. - In Parsi.
- And 'Bhing'? - 'Bhing' is the 'Hilsa' fish.
- Ah, 'Hilsa'! There are many techniques in Parsi
cooking that we have lost today. Out of that we have one lost recipe
called 'Bhujelo Bhing'. 'Pala' or 'Hilsa',
that's a variety of fish. Parsi people love this fish a lot. When it's in season,
on the West Coast... We have to bring it
in a Parsi home. Well, do you know how long fish
has been a part of Indian cuisine? The first record... can you
tell me when was it registered? No, no idea at all.
I have no idea about it. Indus valley civilization. That means fish has been eaten
in this region for the last 3000-3500 years. Quite interesting, right? - Even I didn't know about it.
- Quite interesting must say. I did research on it,
so I came to know about it. Thanks for informing us. Yes. Aditya, can you please
keep this behind? Meanwhile, we will marinate
the other piece. Now, you can open this. Who used to cook this dish
in your home? My grandfather used to make this dish,
mostly on Sundays and when guests would come by,
then this dish would be made. Now, we will
add some turmeric. Well, turmeric is the original
Indian spice. Correct.
Now we have marinated this fish. - Okay.
- We will keep it aside for an hour. Will you keep this aside while I give you ingredients
for making the chutney? In Parsi food, this green chutney
is very common. Right? Yes, the green chutney
is very common... When we came to Gujarat, India at that time we had promised
the King Jadi Rana -we will follow certain customs
-Of course. of Gujarat so maybe
the chutney is from here. Chutney is definitely
is not an Irani item. - No.
- is not an Parsi item. No. Now, add tamarind
to the garlic cloves. Tamarind and fish
is a good combination. Good. - That's the best.
- Okay! Do you know, actually
this is a tropical African fruit? This has come from there.
What is used for sourness in Iran? - In Parsi food... before this?
- Lemon. - Okay.
- Can I have some coriander leaves? Can you just break them
as we are planning to grind it? - Zenobia, may I do it?
- Yes for sure. This is a little more hard work
that you can do. - Zenobia, hope this is ready.
- Yes Aditya, it's perfectly ready. - Okay, lovely.
- Now, bring the fish. This technique of marinating fish,
then stuffing it and baking it, you were saying
that, it has come from Iran. - Yes.
- Okay. How old do you think
this technique is? It's very old. It must have been a tradition
passed down through the years. Yes. Yes, are there other things
you think the Parsi community would be cooking like this
other than fish? Yes, at times we make chicken.
But, we do not make it like this. As I was saying, the chutney
and fish is an amazing combination. - Nice combination.
- Yes. These fish preparations
are not very popular in Iran. Iran doesn't have water bodies,
no lakes or rivers... So when they came here,
the fish eaters were less... But when they came here,
they accepted fish wholeheartedly. Fish was a product that came daily. The fish catching
tribal community came in. Their main occupation
was fishing. So their boasts would go
into the sea every day and bring fresh fish
every day. The women carried it in baskets
and roamed around the streets. My grandma said, when they
would go to her grandma's place the fish lady would come daily
and after she would come it was decided
what would be cooking for lunch. Now, bring the banana leaf
and the muslin cloth. Now, warm the banana leaf lightly. Now, we will cut it
from here. - Now this is our first layer...
- Can you put this? Now, let us put the fish
inside it. This is really a very
unique method of cooking food. We have layered it
in three layers so that it does not get burnt,
we add the covering of mud. - Correct.
- Yes, if the heat increases the leaf will get burnt,
the cloth will get burnt. - Yes.
- The fish will also get burnt. - Now, you see we flatten it.
- Nicely. Yes. Let's make a small bed
of the charcoal pieces. How do you think
this technique would have started
in the Parsi tradition? In the past,
when we started cooking food We used the leftover charcoal - to simmer various things.
- of course. To bake.
Custard, back in the old days used to be baked in this,
before the oven came in. - It used to be made in this?
- Yes. - This works like an ancient oven.
- Yes. The heat of coal is more intense
than the gas and the oven. - Let us keep it there.
- Shall we go? - Meanwhile can we leave this place?
- Let us leave from here. It's getting a bit hot in here. - Very hot.
- No, not that much. Just a bit hot. I feel the closest alternative
would be baked or cooked
in a 'Tandoor'. In a manner that
it is completely buried so that the fish
is cooked in its own steam because it cooked in a vacuum pack,
it's sterilized and won't spoil. So this type of 'Bhujela' food
can be sent across to people. When my ancestors had come
from Navsari to Mumbai they took 41 days to reach
in a bullock cart. Just imagine a 41 day long trip,
so what to take and what is the type of food
to take and what to carry. Today, all those things
don't happen. So the food that people
would carry while travelling they are the recipes
that have been lost. The 'Bhujelo Bhing'
used to be prepared at home and it used to be so tasty. Today, very few people know our old, elderly people. They would remember
the recipe of 'Bhujelo Bhing'. 'Bhujelo Bhing'
is a typical lost recipe. I really feel that, I have made
this in the pre-historic times. - I know, right?
- Absolutely. Looking at that,
one can never imagine anything eatable could come
out of that. - Right.
- The 'Bhing' is in it. - Yes.
- I am very excited to eat this. - I've never seen anything like it.
- Just break it, like this. Looks perfect. The fish smells really good. The fish was a bit steamed,
a little smoked and divine. I think,
you have to start eating... Hilsa and the green chutney
flavour has perfectly blended
with each other and the chutney gives the fish
a sweet and a tangy taste. The texture of the
fish is as smooth as butter... I just don't have words to describe
this dish's flavour, it's unique and really it looks as if we have
gone back in time with this recipe. -We really did
-Yes, we really have time travelled. Amazing. The olden days
have another feeling to them and as I turn
the pages of history, I take notice of our history
and the food we ate the style we cooked.
Many questions arise in my mind. After all what are the answers
for them as in how did eggs become
a part of the Parsi culture? What came first,
the chicken or the egg? For the whole world
it's a tricky question but, if you ask
the same question to a Parsi he would reply
to you very quickly by saying
that an egg comes first. Parsis love eggs ardently.
If Shah Jahan was a Parsi he would have built the Taj Mahal
for chickens instead of Mumtaz. This unconditional love
is proved by a sweet that is made with eggs. 'Think about it.
A sweet made up with eggs.' 'Eeda Pak'. All the recipes
that have got lost or forgotten the recipe that I love
the most is 'Eeda Pak'. Call it a sweetmeat
prepared with eggs which one gets to see
very less nowadays. We don't see it anymore. Aditya, please come. Aunt, only so many eggs? - That's just a little.
- No. You just think so.
I am planning to make egg 'Pak'. Yes. I know. - It is an egg 'halwa'.
- Yes. Seriously, nowadays
nobody makes this. Nowadays nobody makes this,
everyone has forgotten about it. Oldies used to eat
'Andapaak'. Oldies used to eat. Because they always
prefer being healthy. - How about young people like us?
- They are very health conscious. - Okay.
- So they want to avoid eating eggs. Parsi people believe that when
winters come, people become weak so when it's cold,
to get strength so one should eat elements
that have strength. One should eat things
that produce heat in the body. So 'Eeda Pak' is one such recipe
that is made of egg. It's typically
an Iranian hangover. That is a place
which is very cold. So this is a recipe that I must have had a few times
when I was a kid. - I wanted to ask you something.
- Yes? - your kitchen...
- Yes. - Is it a traditional Parsi kitchen?
- Yes, it is typical. Actually, all Parsi priests - usually have this fireplace.
- Okay. How old is this kitchen and your home? I think, this house
is 250-260 years old. 260 years old! I really feel like coming here has made to travel
back in time to that era. So what are the ingredients
for 'Eeda Pak?' Ingredients,
we will start with eggs. Aunt, how many eggs
are we going to use for this? - 15.
- Yes, 15. So, aunt - should we start making this?
- Yes, we can start. Will you help me? - Just get me that vessel, please?
- Yes. Parsis have a famous
love story with eggs. Every Parsi home
in their backyard they would keep hens.
The hens would give eggs. So, we eat eggs
in a very large quantity. There is a joke about Parsis,
they eat anything with egg on it. The fact is that they were not
interested in eating vegetables. Whatever vegetables were left they would add an egg
on it and steam it. So we started putting eggs on okra,
potato curry on tomatoes and any curry,
even on leafy vegetables. This was a typical hallmark
that no one else cooks. - So, aunt, the last one.
- The last one. For good luck. Whether it's a Sunday or a Monday,
one should eat eggs every day. Alright, this is done. Now, you put sugar and cream. In the olden days,
people would not add sugar to it. - What would they add? Jaggery.
- Yes, they would add jaggery. - From date palm?
- Palm sugar. - Just add half kg of the same.
- Wow! Add a few drops
of vanilla essence. - It is very important because...
- As it adds flavour. - Is this enough?
- Yes, I think that's good. Aunt Roshan told me in the old days fresh vanilla beans
paste was added to the batter. Nowadays people use vanilla
that comes in bottles. 'After some time
the vanilla essence' or the extracts
taken from the vanilla pods. There is vanilla, rosewater
and even cardamom is added. These three flavours
enhance the flavour a lot. The eggy smell
and flavour also goes away. Now, we have to add
clarified butter. For 15 eggs we will require
half kg of clarified butter. - So, this dish is rich.
- Yes. I think, we can call this
an energy packed dish. - And now, aunt?
- Add a little rose water. Adding this rose water
is a typical Iranian style. And in Iran,
people use a lot of rosewater. At times, it's used in
water or mixed in beverages and the roses are distilled
in order for this to be made. When the Iranian people moved to India around 150-175 years ago they brought rose water and that too in large quantities from Iran. Parsis started using it immediately,
in India. We will add crushed almonds
to the dish. - Can I add it?
- Yes. Now after mixing it well,
we will put it on a slow fire and we keep stirring it
so that we can avoid getting lumps. It should not stick
to the bottom. Are you enjoying, Aditya? Yes aunt,
I am having a lot of fun. - This wood and the fire...
- Yes. - This is very traditional.
- Yes, it is. Now, just give it to me. - Yes.
- You must be tired. We forget that we all live
in nuclear families. Now, there are 2-4 people
staying at home. So, this recipe is not
for today's generation. This is a recipe from a time when
big families lived together. At times, two families would
come together to make this dish. Aunties and other relatives
would come together to make this there is a mood for celebration.
So, the mood used to be set. Back then, things was not available,
everything was home made. Especially these
type of dishes were made especially
for families. They were not allowed
to eat anything from outside. So these recipes were made
especially for people... These recipes were
made especially for people who cannot eat outside food. Aditya, we now add some
cardamom powder, to add flavour. - Okay, aunt.
- Will you please help me with this? - This.
- Yeah. Oh, lovely! - This is what makes it 'Halwa'.
- 'Halwa'. The sweet flavour
to make it a 'Halwa'. Can I add everything? Yes, add it all. - Now, it has started to thicken.
- Yes, it has started. It takes about 20 minutes
of continuous stirring. Now, it has started to thicken. Yes, it has now started
to look like 'Halwa.' We can now start
smelling the flavours. And this sweet resembles
'Mysore paak' and 'Badam paak.' So aunt,
I think, this is ready. - It is done.
- The egg is ready. - Isn't your mouth watering?
- Yes. - Would you like to taste...
- At times, it starts to break. - I would love too.
- Do you feel like it? I would certainly like to. This is the first time,
I am seeing such a thing. I have never seen a dish
or tasted a dish like this. This is a unique dish. I don't think you have eaten
anything like this. Aditya, now this is ready to use
and to be tasted. Aunt, this is looking great.
It is looking very good. - Aunt, I think we should taste it.
- Yes, sure. - Isn't it?
- Yes. Awesome... isn't it? I have never tasted
anything like this. I can tell you
that this dish is very good. Thank you very much. I can really call
this dish a lost recipe I wish, I was born
around 200-300 years ago I wish I was born
200-300 hundred years back then I would have enjoyed
eating something unique like this. What a journey!
It's just wonderful. Now, we have spoken about sweets,
a dish made with eggs. But today, if we talk
about Parsi cuisine especially when we talk
about traditions we cannot miss out on bakeries. 1300 years ago
Zoroastrian refugees came to India. There were a lot
of restrictions on them there were limitations,
one was not allowed to do things. You cannot work
in this particular profession. But, there is one profession
in Iran with no limitations that is the tradition
of bakery tradition. 'There are many Parsi bakers.' 'What are the common features
between them and the Iranians?' 'The first thing
is that, the egg whites are used to bake cookies crushed almonds are used.' 'In Iranian bakeries,
the common tradition of macaroons and 'Mawa' cakes the tradition of sweet cakes,
one would be able to find them in small bakery shops
even today.' Who would have thought
that macaroons came from Iran? After coming to Udvada,
I have learnt that there is something special
about history. And now finally, the time has come to see one final recipe
that links the Parsi community and our Indian culture. Which has brought me to Sanjan
which is 42 km away from Udvada. This is a place,
where 1300 hundred years ago Parsis stepped into India
for the very first time. A reminder of this fact is this only historical monument which is made
on that part of earth where, for the first time the Parsis placed their holy fire
brought from Iran. And there are some
Parsi families Who are a part of Parsi
history that have stayed back. From one of these families is the one who is going
to teach me some forgotten recipes of a dish called 'Umbario'. Hi, Urwaksh! - Hi.
- I'm Aditya... - Hi, Aditya...
- How are you? - Good.
- How are you? Please sit. You have already started working
before I came in. - No, I haven't. Sit, please.
- What? We are just trying it out,
let's see if this happens. - It's such an old recipe.
- So there is nothing in this pot. There is nothing.
I haven't even started yet. I was just trying to
see if the pot sits well. How to keep the bricks This technique is very old it's so old that people have
forgotten this style of cooking. I am very happy to be
here and seeing you, I know that this will turn
out to be an amazing recipe. Absolutely. Now, tell me about this technique.
What are you doing now? First of all, the name
of this dish is 'Umbario'. - 'Umbario'.
- Yes, 'Umbario'. Technically, you can call it
being cooked upside down. This is an old fashioned
pressure cooker. The cooking is very fast. Like the pressure cooker,
this also cooks very fast. To tell you honestly, I have never
seen a technique like this nor have I heard
of a recipe like this ever. So should we start the work? Let's not delay. - Let's not delay.
- Let's go. Very nice. 'We have been talking
about recipes that have got lost there is one such recipe
which is very popular and which has now
completely disappeared and there is a small poem
about the same. [REGIONAL VERSE] The explanation means,
there was a young Parsi priest he tells his sad story
to the world. He is saying you can cook
mutton in a flat bean legume and if you do that
it's call 'Umbario'. But, there is no life,
without a wife. So, it gets lost in translation. But, the same in Gujarati
is very funny. - Nice. The kitchen looks lovely.
- Thank you. Wow! 'Firstly, I have never seen so many
variety of ingredients being used.' Are you sure we would use
everything in one dish? Yes, everything is for one dish. Farmers bring different vegetables they sit together, they cook.
It's a very man thing. 'This dish that we are cooking' was generally cooked
by the males. Once all the vegetables are harvested They would go to their
farms for gatherings. They would gather together,
to work together. They would dig it inside the mud
and leave it there. In the evening
once the distribution is done 'they would order
a little toddy' 'after that they would remove it
from the mud' 'and they would use banana leaves
as plates' and they would sit
together and eat.' I have never seen such a thing.
What it's called? - 'Kochayan'. It's a tuber.
- Okay. - Underground.
- It becomes really big. - The biggest tuber is...
- Tuber. Mostly, it is found near mango trees. So, these are all the
vegetables we will be using. The Parsi or - the Iranian influence is the meat.
- Yes. - Is that right?
- In this we add chicken. In the old days,
they would add quail other meats were
added that were hunted. - Game meat.
- Yes. Today, we only take
organic chicken. In the stomach cavity,
we will add the chicken liver. So, this is the cavity
of the chicken. So, let us start. Yes, let us start
by chopping fresh garlic. And coriander? - Coriander, too.
- Okay. - Yes, is this fine?
- Yes, this is. - Now, this has been cut.
- Perfect. This has been chopped and now what
are the spices you have got? Yes. -This is 'Dhanajeeru.'
-'Dhanajeeru'. - Yes. Parsi.
- Yes, Parsi. That is how you say it. Now we add mustard seeds,
carom seeds. Cloves, cardamom cloves,
cinnamon sticks and bay leaf. Okay, beautiful. Now what are you planning to
do about it? Will you dry roast it? - We dry roast the same.
- Perfect. - Okay now, that is also done.
- Yes. - Now, it's smelling very nice.
- Yes. The spices are really good. Yes, you can smell
all the beautiful aromas the oil that is coming out
from the dry roast... Lovely! Now, we have to crush it. Even the process of crushing
releases aromas that smell so good. Now, we will bring the things
that we cut and kept. Potato, yam baby brinjal, baby tomato. - Baby onion, baby potatoes.
- Onion. This is the queen
of the dish, 'Surti' beans. Now, we will add the spices and we will add clarified butter
and mix it well. Okay. Once the 'ghee' is added,
the spices are also added. Now, we add toddy. If we drink it early in the morning,
it's called 'Neera'. - 'Neera'.
- It's very good for your health. - Yes.
- Okay. We use this a lot in Parsi cuisine. We prepare a few dishes
like the 'Umbario'. If we wanted a rising agent then This was a prehistoric yeast. In the old days,
when there was no yeast. Mostly, these things were used. - Right?
- Yes. Now, we will have to rinse
our hands in the dish so, we will rinse our hands
with palm toddy. Inside the dish, whatever spice
is remaining on my hands - that will go back inside it.
- It will go back in. I think, we've added too much toddy. - Yeah, why not?
- Hope that is okay. Here the mix is ready,
add the curry leaves too. Add the coriander
leaves and garlic. As I prepare the dish, I am starting
to feel a little hungry and thirsty… Why not enjoy the palm toddy? - Now, what do we have to do?
- Now, what do we have to do? Now, we will stuff
the chicken liver into it. I have seen a lot of things
going inside a pot. A chicken in a pot is difficult. - What is this?
- 'Kalan'. It's a wild plant. It's strength is
that it is fire resistant. - It does not cook so fast.
- Okay. It is placed at the bottom
so the vegetables don't get burnt. - Okay.
- We will add some on the top, too. When we turn the pot over
it will stop it from falling out. - It's a type of natural sealant.
- Natural sealant. This has flavour too. Now, this has become the base. Now, we will add the vegetables. In the old days, food was cooked
in mud pots or bronze pots. Dishes that are cooked in mud pots
have a different taste. In English, there is a saying it's the vessel that imparts
flavour to the dish. So the shape or the materials used had a huge influence
on the finished product. Now, we can say all
the Parsi recipes we have forgotten
how to cook them in a mud pot. Nowadays, this is the only dish
that's cooked in a mud pot. Now, we will add the chicken
inside the pot. How? I am wondering how it
will fit inside. I am eager to see it. Slowly. Wow! Now, we have nicely fitted
the fowl inside the pot. - Okay sir, this has been done.
- Now, let us seal it. - Now, we will seal the lid.
- Now, we will seal the lid. Add a little clarified butter
on your hands. Now, it's done. - Perfect.
- Perfect. Now, we need to turn it upside
down and place it on fire. Do I need to… - Do you want me to pray?
- No, it's done. Now, we have worked hard on it,
it's ready now. That's enough. - Everything is there inside.
- Let's take it, then. - Let us take it there.
- Let us cook it. You know what,
while I am walking with you... While I am holding this pot... I am getting a feeling as
if we are turning back in time. - Yes, very true.
- Isn't it? Now, I am going to hand
over this dish to you. What are we planning
to do with this? We will turn this upside down,
turn it into a pressure cooker. One lost recipe
and a lost technique of cooking I have never seen. And I know one thing for sure that you have also not seen
anything like this. We have kept a heap
of mango leaves over it. It's mentioned in the recipe that we would require
two days old dried mango leaves. We have kept them for two days. You must have never seen
anything like this where food is getting cooked
inside this. It's getting cooked, this is called
the lost recipe. The fire is now intense,
it's become very hot. Yes, intense. 'These kinds of foods
have become an urban myth now.' 'A completely lost recipe...' 'If you have read
Parsi cookbooks it has been described in a book,
how it is made. But, to add it into a book
is of no use because who is going
to make it today? This is one such recipe that it is necessary for us
to keep a record of. That is because for another
10 to 20 years we won't be able
to make dishes like this. Oh this is lovely, we will
be sharing an epic 'Umbario' with you. But before we do that,
my family says a little prayer. Before we eat.
'Thank you Lord for this food we eat.' 'Bless it, so it may give strength,
energy and good health. Amen.' - Lovely. Please.
- Shall we open it? Oh, look at that! - Look at it.
- Yes, that looks good. Lovely. I have never tasted flavours like
this. I have no words to describe. I have never felt anything
or tasted anything like this. There is nothing tastier than Umbario
that I must have eaten in my entire life. This does not taste
like food cooked in a 'Tandoor' smoky, earthy. It blends
with all the flavours. The chicken and the vegetables
have been cooked so well that I can't tell you about it. This dish forces you
to lick your fingers. If you are eating without
a spoon, then. 'Today for the first time,
I am feeling that we are actually
enjoying a prehistoric dish.' The flavours are amazing.
2-3 thousand years back people would have sat together for
their supper like we are doing, mow and this is how they must have taken
the food out form the pot to eat it. The food is amazing. Back in time, the mission to get
information about the Parsis about their history
and cultural practices. That has been completed,
our journey has been completed. - Thank you very, very much.
- Thank you. - Cheers to all of you...
- Cheers! And your epic 'Umbario'. Today, I have realised one thing. As we started moving ahead
in time with the modern world we left behind many cooking styles,
dishes and techniques. Some recipes that are keen
to come to the people. I will make sure that I bring
these recipes to all. But like me, you also
should keep watch. Who knows? You too may
get a chance to once again bring history to the present.
