Parsi cuisine is a blend of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine. The basic feature of a Parsi lunch is rice, eaten with lentils or a curry. Curry is made with coconut and ras without, with curry usually being thicker than ras. Dinner would be a meat dish, often accompanied by potatoes or other vegetable curry. Kachubar (a sharp onion-cucumber salad) accompanies most meals. Popular Parsi dishes include - Chicken farcha (fried chicken), Patra ni machhi (steamed fish wrapped in banana leaf) and
Dhansak (lamb, mutton, goat or chicken in lentil gravy)