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He hopes that the Parsi community, packing machines Manufacturers in all its delicious glory, continues to thrive. "India and Afghanistan have an old friendship. 90-year-old Flower Silliman is the oldest member, but her memories of growing up with Jewish food are clear as day. In keeping the community bound and in giving them an impetus, the food of the Anglo-Indians is only one example of how our meals can make history. Perhaps not too foreign, as Laeiq, who speaks in clean Hindi, explains.Mahashas Ingredients5 medium bell peppers (any colour)5 large and firm tomatoes¾ cup basmati rice½ pound ground chicken½ – ¾ cup canola oil (depends on pan)1 lemon’s juice3 tbsp fresh mint leaves, finely chopped1 tsp each of kosher salt, groundginger, and garlic powder½ tsp ground turmericmethodSet your oven to preheat at 375°F.

"What I think happened is," Flower elaborates, "that a Jewish housewife saw her Bengali neighbour making aloo bhaja — traditional Bengali fried potatoes — and thought of making her own version. "Indian people come to our restaurant; they love our Afghani food, and talk to us about our culture. Place the juice and seeds into a large bowl and flesh on a cutting boardCut the tops off the peppers about ¾ of an inch from the top. But she was too lazy to cut up the potatoes, so they are fried whole. A couple of centuries later, the community is still very much a part of the country’s identity, and yet, it stays upright in its traditions of food and religion." One often associates the Christmas cake or roast chicken with Anglo-Indians — but that’s barely scratching the surface of their culinary tradition. In community meals and family recipes, these cultures find a way to not only stay rooted to their identities, but also pass the baton to younger generations. The Parsis dwindle by the day: inter-faith marriages shun members out of the community, and the dearth of a younger generation further pushes the number downward.

Pour in water Turn up pressure cooker heat to high. The bustling streets are lined with Afghani grocery stores and little cubbyholes of restaurants.Sunday afternoon: a medley of meat and vegetables, early hours of preparation, tuned with chatter over a stove of bubbling pots. Save the tops. Discard the ribs and seedsFinely chop the tomato flesh/puree it in a food processor/immersion blender.Conrad Young, a Delhi-based member of the community describes it best: "We are a happy, accepting community. In stories of Jewish-Kolkata traditions that Flower mentions, it’s obvious: across thousand-mile migrations, changing traditions and dwindling numbers, food continues to be a binding thread to keep the Jewish identity alive in Kolkata." The common denominator of sitting down at a table and enjoying a meal does not see a difference in language, in colour, in faith. Add remaining 1 tsp black pepper, remaining 1 tsp cumin seed, and remaining cloveCrush remaining cardamom seed to a powder and add to the pressure cooker.