A Culinary Journey into Parsi Heritage: Exploring Patra ni Machhi and Beyond

Parsi cuisine is a blend of Persian and Indian influences, with a touch of sweetness and spice. Parsis are followers of Zoroastrianism, an ancient religion that originated in Iran. They migrated to India to escape religious persecution by Muslims and settled mainly in Gujarat and Mumbai. Some of them also moved to Pakistan, where they became a small but influential community.

In this blog post, I will share my experience of trying a Parsi dish, Patra ni Machhi, in a Parsi household in Karachi. I will also give some background on the history of Parsis in Pakistan, and some of the notable Parsi personalities who have contributed to the country’s culture, economy, and society.

What is Patra ni Machhi?

Patra ni Machhi is a traditional Parsi dish that consists of fish (usually pomfret or surmai) coated with green coconut chutney and wrapped in a banana leaf. The fish is then steamed, making it moist and tender. The chutney is made with fresh coconut, coriander, mint, green chilies, garlic, lemon juice, sugar, and salt. The banana leaf adds a subtle aroma and flavor to the dish.

Patra ni Machhi is usually served with rice or bread and is a popular dish for festive occasions, such as Navroz, the Parsi New Year. It is also a symbol of the Parsi culture, as it reflects their love for seafood, coconuts, and herbs.

How I Tried Patra ni Machhi in a Parsi Household

I had the opportunity to try Patra ni Machhi in a Parsi household, thanks to my friend Xerxes, who is a descendant of the famous Avari family, the owners of several luxury hotels in Pakistan. Xerxes invited me to his home for lunch, where his mother, Goshpi, had prepared a feast of Parsi delicacies.

As soon as I entered their home, I was greeted by the aroma of spices and herbs. Goshpi welcomed me warmly and showed me the dining table, where a large banana leaf was laid out. On top of it, there were several parcels of Patra ni Machhi, along with other dishes, such as Dhansak (a lentil and meat stew), Sali Boti (a mutton and potato curry), and Lagan nu Custard (a baked custard with nuts and dried fruits).

Goshpi explained to me the ingredients and the method of making Patra ni Machhi and told me that it was her grandmother’s recipe. She also told me that Patra ni Machhi was one of her husband’s favorite dishes and that he had taught Xerxes how to make it. Xerxes, who is also a sports enthusiast and a gold medalist in sailing, joined us at the table, and we started to enjoy the food.

I unwrapped one of the parcels of Patra ni Machhi and was amazed by the sight and smell of the fish. It was flaky and juicy, and the chutney was tangy and refreshing. I took a bite and was delighted by the explosion of flavors in my mouth. It was one of the best fish dishes I had ever tasted, and I could not stop eating it. I also tried the other dishes, and they were equally delicious and satisfying.

As we ate, Xerxes and Goshpi told me more about the Parsi community in Pakistan, and their history, culture, and achievements.

The History of Parsis in Pakistan

According to tradition, the Parsis arrived in India from Iran in the 8th or 10th century, after fleeing from the Arab invasion and the Islamic conquest. They settled in Gujarat, where they were granted refuge by a local Hindu king, Jadi Rana. They adopted the Gujarati language and customs but maintained their Zoroastrian faith and identity.

Some of the Parsis later moved to other parts of India, especially Mumbai, where they prospered as merchants, industrialists, and philanthropists. They also established many educational, medical, and social institutions, such as the Tata Group, the Godrej Group, the Bhabha Atomic Research Centre, and the Parsi General Hospital.

A few Parsis also migrated to Pakistan, mainly Karachi, after the partition of India in 1947. They continued to play an important role in the development of the country, especially in the fields of business, education, health, and sports. Some of the notable Parsi personalities in Pakistan are:

Ardeshir Cowasjee: a renowned columnist and social activist, who wrote for the Dawn newspaper, and campaigned for various causes, such as land encroachment, environment, and human rights.

Justice Dorab Patel: a former judge of the Supreme Court, who refused to take oath under the martial law of General Zia-ul-Haq, and became a champion of democracy and justice.

Dinshaw Avari: the founder of the Avari Group of hotels, which includes the Metropole, the Beach Luxury, the Avari Towers in Karachi, and the Avari Lahore.

Jamsheed Marker: a diplomat and a cricket commentator, who served as Pakistan’s ambassador to various countries, including the United States, the United Nations, and Germany.

Byram and Goshpi Avari: the son and daughter-in-law of Dinshaw Avari, who are also hoteliers and sportsmen. They won the gold medal for sailing in the 1982 Asian Games, and are the only Pakistani couple to do so.

Kaizad Gustad: a filmmaker and writer, who directed the movies Bombay Boys, Boom, and Jackpot.

My Impressions and Reflections

I had a wonderful time at Xerxes and Goshpi’s home, and I learned a lot about the Parsi cuisine and culture. I was impressed by their hospitality, generosity, and warmth, and their pride in their heritage and faith. I was also fascinated by their stories and achievements, and their contributions to Pakistan and the world.

I realized that the Parsis are a remarkable community, who have preserved their identity and values while adapting to different circumstances and environments. They have enriched the diversity and the harmony of the society, and have set an example of excellence and service.

I am grateful to Xerxes and Goshpi for inviting me to their home, and for sharing their food and their culture with me. I hope to visit them again and try more of their delicious dishes. I also hope to learn more about the Parsis and to celebrate their festivals and traditions with them.

Now to the fun part

Patra ni Machhi Vs. Science

Patra ni Machhi is a dish that showcases the chemistry of flavors. The fish is marinated in a chutney that is made with fresh coconut, coriander, mint, green chilies, garlic, lemon juice, sugar, and salt. These ingredients have different chemical compounds that interact with each other and with the fish, creating a complex and balanced flavor profile.

The coconut provides a creamy and nutty base, as well as a source of fat that helps to dissolve and carry the other flavors. The coriander and mint add freshness and aroma, as well as antioxidants and vitamins. The green chilies and garlic add heat and pungency, as well as antimicrobial and anti-inflammatory properties. The lemon juice adds acidity and brightness, as well as vitamin C and citric acid. The sugar adds sweetness and caramelization, as well as glucose and fructose. The salt adds seasoning and preservation, as well as sodium and chloride.

The fish, which is usually pomfret or surmai, is a lean and mild protein that absorbs the flavors of the chutney. The fish also contains omega-3 fatty acids, which are beneficial for the brain and the heart. The banana leaf adds a subtle aroma and flavor, as well as a natural wrapper that prevents the fish from drying out. The banana leaf also contains chlorophyll, which is a green pigment that helps plants to convert light into energy.

The steaming process is a gentle and efficient way of cooking the fish, as it preserves the moisture, nutrients, and flavors of the dish. The team also creates a moist and hot environment that facilitates the chemical reactions between the ingredients, enhancing the taste and texture of the dish.

Patra ni Machhi Vs. Sociology

Patra ni Machhi is a dish that reflects the identity of Parsis, who are followers of Zoroastrianism, an ancient religion that originated in Iran. Parsis are a minority community in Pakistan, who have maintained their culture and faith while adapting to the society and environment around them.

Patra ni Machhi, like many other Parsi dishes, is a fusion of Persian and Indian influences, with a touch of sweetness and spice. It represents the Parsi heritage, as well as their love for seafood, coconuts, and herbs. Patra ni Machhi is also a symbol of the Parsi celebrations, as it is a popular dish for festive occasions, such as Navroz, the Parsi New Year. It is also a part of the Parsi wedding feast, along with other dishes, such as Dhansak, Sali Boti, and Lagan nu Custard.

Patra ni Machhi is a dish that showcases Parsi hospitality, generosity, and warmth, as it is often served to guests and friends. It is also a dish that expresses Parsi gratitude, respect, and reverence, as it is offered to the fire, the sacred element of Zoroastrianism. Patra ni Machhi is a dish that celebrates the Parsi community, as it is often prepared and enjoyed together, with family and friends.

Patra ni Machhi Vs. History

Patra ni Machhi is a dish that tells the story of Parsis, who have a long and rich history, spanning continents and centuries. Parsis have faced many challenges and changes, but have also contributed to the development and diversity of the countries and regions they have lived in.

Patra ni Machhi, like many other Parsi dishes, is born out of the unique story of a group of Zoroastrians who fled Persia to escape religious persecution by Muslims. They arrived in India, where they were granted refuge by a local Hindu king, Jadi Rana. They settled in Gujarat, where they adopted the Gujarati language and customs, but maintained their Zoroastrian faith and identity.

Some of the Parsis later moved to other parts of India, especially Mumbai, where they prospered as merchants, industrialists, and philanthropists. They also established many educational, medical, and social institutions, such as the Tata Group, the Godrej Group, the Bhabha Atomic Research Centre, and the Parsi General Hospital.

A few Parsis also migrated to Pakistan, mainly Karachi, after the partition of India in 1947. They continued to play an important role in the development of the country, especially in the fields of business, education, health, and sports. Some of the notable Parsi personalities in Pakistan are:

Ardeshir Cowasjee: a renowned columnist and social activist, who wrote for the Dawn newspaper, and campaigned for various causes, such as land encroachment, environment, and human rights.

Justice Dorab Patel: a former judge of the Supreme Court, who refused to take oath under the martial law of General Zia-ul-Haq, and became a champion of democracy and justice.

Dinshaw Avari: the founder of the Avari Group of hotels, which includes the Metropole, the Beach Luxury, the Avari Towers in Karachi, and the Avari Lahore.

Jamsheed Marker: a diplomat and a cricket commentator, who served as Pakistan’s ambassador to various countries, including the United States, the United Nations, and Germany.

Byram and Goshpi Avari: the son and daughter-in-law of Dinshaw Avari, who are also hoteliers and sportsmen. They won the gold medal for sailing in the 1982 Asian Games, and are the only Pakistani couple to do so.

Kaizad Gustad: a filmmaker and writer, who directed the movies Bombay Boys, Boom, and Jackpot.

Embarking on a culinary adventure through the rich tapestry of Parsi heritage has been a revelation, culminating in the delightful experience of savoring Patra ni Machhi. Beyond the exquisite flavors of this traditional dish lies a profound connection to history, sociology, and the remarkable Parsi community. From the warmth of Goshpi's hospitality to the aromatic embrace of the banana leaf, every element of the meal told a story—a story of resilience, cultural fusion, and unwavering faith. As I reflect on the aromatic symphony that unfolded at Xerxes and Goshpi's table, I find myself not only enriched by the flavors but also captivated by the tales of Parsi luminaries who have left an indelible mark on Pakistan's culture, society, and ethos. This culinary journey, encapsulated by the vibrant Patra ni Machhi, is a celebration of diversity, heritage, and the timeless connection between food and history.

Peace Out