On Christmas Eve, we had friends and family for a feast. Everyone brought something while I made the ‘mains’. This time it was prime rib, which I was excited about not overcooking! We had a long list of variations, from seafood risotto to chutney sandwiches. Pâté ` and quiche, sliders and chicken patties, and Brussels sprouts with wild mushrooms. Codfish bites and hummus, as well as tabouleh. The desserts we enjoyed included caramel custard and Italian chocolate torte. Between the 13 of us, we were from Pakistan, India, Bangladesh, the Ivory Coast, and Lebanon, but we have been born, studied, and resided in Karachi, Mumbai, New Delhi, Ahmedabad, London, Munich, Istanbul, Dubai, Kuwait, New York, Los Angeles, Vancouver, Brittany, Houston, Dhaka, Cameroon, Senegal, Gabon, Calgary, Montreal, London in Ontario, Kuala Lumpur, Sri Lanka, and Beirut, and now all of us live in Toronto. We are Zoroastrians, Muslims, Hindus, Atheists, Druze and Christians. Yes, we had a wonderful evening and enjoyed our diverse culture, cuisine and friendship. Parsis were born to celebrate life; their mantra is to eat, drink, and be happy. They may have an occasion for every food, but they also turn every food into an occasion and celebrate every festival conceivable. From eating Christmas dinner with turkey and trimmings to making a steamed ginger pudding in the ideal ceramic pudding bowl. New Year’s Eve and New Year’s Day, Diwali, Eid, and Thanksgiving – we celebrate them all, even though we have two of our own: Jamshedi Navroze in the spring and Shahenshahi Navroze in August. We thrive on festivities and love a good party.
Growing up, Christmas Day meant attending a party at the Parsi club, where we had a Santa and presents. We would have some festive food and later go out to a restaurant as an extended family. Once we arrived in the West, we had a more traditional Christmas, complete with a tree, lights and decorations, gifts, foods and even matching red and green sweaters. My mum enjoyed baking a more traditional Christmas fruit cake soaked in whisky, which had been a tradition in our family for 50 years, and she even made it for my wedding. I continue to bake them every year. On the other hand, my beloved aunt Villie had a concoction of her own which she dubbed “spice cake” that ties in with all the seasonal flavours and all the very classic Parsi spices, such as clove and cinnamon, orange, and a touch of brandy. Yes, all old Parsi ladies kept a bottle of cognac in their cupboards to sip on whenever they were tired, fed up, or ill! Nobody has admitted to this secret yet!
The recipe: Winter Spice Cake
