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Parsi Vegetarian Recipes from Vividh Vani

Explore the meat-free side of Vividh Vani through eight recipes for leaf rolls, lentils, rice and vegetables. This selection pairs familiar ingredients such as pumpkin and red lentils with preparations that reward a little more exploration, including patrel and umbariyu. Every recipe links to its own ingredients and method.

Build a meal from the collection

For a first meal, pair Masoor Dal with Coconut Milk Pulao. Add Sweet and Sour Red Pumpkin for a contrast of tamarind and jaggery. Choose patrel when you want a more involved cooking project, or umbariyu when you can find its beans, green garlic and root vegetables. These pairings are our suggestions, not a reconstructed historical menu.

About the source

Vividh Vani is a Gujarati cookbook associated with Parsi author Meherbai Jamsetjee Wahadia. Its range includes dishes shared with neighbouring food traditions. We have selected recipes recorded in that book, rather than claiming that every dish originated in Parsi kitchens. The linked versions include modern measurements and explanatory changes; the edition used for this archive has not yet been confirmed.

Recipes in this collection

Questions before you cook

Do these vegetarian recipes contain eggs?

The eight selected ingredient lists contain no eggs, meat or fish. Several use ghee, so this is not a vegan collection. Check the full ingredient list before choosing a recipe.

Which recipe should I try first?

Start with Masoor Dal if you have red lentils, onions and spices. Choose Saffron Khichdi for a more elaborate rice-and-lentil dish, or Patrel for a leaf-rolling project.

Sources and adaptation notes