Udvada - Where Persia Meets Gujarat | Lost Recipes | History Of Indian Food | Full Episode | Epic

As an Iranian Persian, I'm happy to see the Parsi community preserving their heritage. Even though I have never seen this type of cooking in Iran. We have no banana trees either. Thank you for sharing. The subtitle is very helpful 🙂 🙏

That was great! The last Recipe, Umbriu is still made in Gujarat, mostly in late Spring when the winter harvest happens mostly in the fields, Vegetables are cooked in the ground, and the fire is lit and eaten outside as a cookout, only difference being since most of the population in Gujarat are vegetarian, no meats are used, only vegetables.

Proud of our Parsi community, so motivating, all the strength to our Parsi community. Excellent channel.

I have been lived with Parsi culture at surat almost 30 yrs...just amazing sweet community!! I have learnt my life's biggest lesson from them,"be sweet and don't become a problem for others.handle everything with sweetness and do not demand for speciality rather be a special"!!with God Grace I had a beautiful chance to be a part of this culture for a long time.

happy nowroz to all the parsee people who have added sweetness to our country....like the proverbial milk they sweetened without spilling the full milk pot...

Paris are such a Peaceful and prosperous community 💝 Love their concept - Live and help others to Live 🙌🏽 May their Tribe increase 🙏🏽

Humanity is the Religion in my opinion which is very rare to find these days. Thank you.

Despite not understanding the language, I find their food incredibly enticing. I hope this channel will offer subtitles in the future, allowing me to both enjoy their cuisine and learn about their culture. Thank you for creating this channel; it's both entertaining and educational for people from other countries and future generations. 😊🙏

You are wrong sir.. Umbadiyu is very famous and most favourite dish of Valsad.. in winter, on the highway between vapi to Navsari, so many small stalls you will get.. you can enjoy with seeing live Umbadiyu making infront of you.. It will never be forgotten in my district..

The Parsi community is a community you have got to learn a lot from. They are the most intelligent warm loving adjusting respecting non interferiing God fearing peace loving and most amicable communty. I have also had parsi friends while in school college at work and in the close neihbourhood too. They are very gentle and loving folks. I love them. Whereever they live they live in peace . They are no nonsense no violence people and have greatly contributed in various fields to the best of their ability in Nation building and we from Bharat should never forget this. We should always be indebted and thankful to them. They are the best communities. They vibe well with all and do not expect much from anyone. Not very greedy for power or position and not at all corrupt people.

We Bengalis also have a very special place in our cuisine for hilsa fish,we make bhapa elish( smoked hilsa) with coconut, mustard seeds paste,green chilli and mustard oil

Umbadiyu is still very popular in Valsad district. They sure have added few Parsee twist to it but it is very common winter food here. Also, they showed Nargol and called it Sanjan.

Oh my word, the lady in the light pink sari so reminds me of my late mum, especially her walking around the home spreading her incense . Love it❤

Being from a parsi school in South mumbai and a few parsi friends very good people to know and best humans.

No fuss about yourself, nor about the one who is cooking, the Protagonist is the RECIPE itself!!! This is simply amazing!! It's a perfect blend of story telling and the techniques employed in the lost recipes. Your narration is simply amazing. I am in love with your channel!!! ❤

Being a Parsi myself, Eeda Pak and Bhujelo bhing were totally new to me. Really enjoyed this video.

My ancestors were from Iran,we still make this in the winters. Regards from Balochistan.we use milk stead of cream.

First things first, let me congratulate you guys on the launch of your channel. What an amazing concept for history buffs and culinary enthusiasts alike. I personally enjoyed all three recipes but the one that really stole my thunder was EDA PAAK. This one is definitely being added to my repertoire. I’m Gujarati so I’m familiar with the the bastardized version of UMBERIO (veggie version aka UNDHIYU.) If I’m not mistaken, I believe that the contemporary version of first recipe is PATRA FISH. What a show!!! All the best to you Aditiya, your enthusiasm and compassion are very contagious. Keep up the GOOD work.

Umbariu is very similar to a receipe prepared in Konkan area named POPATI People still use this cooking technic in Alibaug area. We can eat it in many resorts in Raigad district.

The dish with the name of Umbaryo is quite a replica of Undhiyo in Gujraat.😊