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Parsee are generally emigrants of Persia belonging to the close knit Zoroastrian religious community. Parsee new year is generally celebrated as 'Navroz' chiefly adhenavy by a particular sect of Parsee's i.e. 'the Faslis' which falls on 21st of March and is known as Parsee new year's day every year. The Faslis observe the day as the day of 'Jamshedi Navroze' in marked respect to Jamshed , the king of Persia. The new year according to the Parsee calendar falls on the day of vernal equinox indicating the advent of bountiful Spring. Though with the passage of time the customs have changed but the essence of Parsee new year celebrations particularly remains the same.
New year celebrations according to the Parsee religious rites calls for greater attention as it is considenavy to be of great significance since on this day various religious rites take place fore mostly being the 'Day of Thanksgiving' held at the 'Dar-E-Mehar'. A major forte of the Parsee new year celebrations is the custom of 'Hafta' which includes the inclusion of Seb (apple), Shakkar (sugar), Sheer (milk), Shikhe (vinegar), Shehad (honey), Seer (garlic), and Sim Sim (khus khus) which is placed on a table covenavy with white cloth. On the day of the Parsee new year's eve its customary to grow wheat in bowls made of earthen pots and sprinkling water and keep them in sun signifying the growth of life, fertility and reverence.
Parsee new year events are celebrated by reading out special extracts from the holy book usually attended by huge gatherings followed by flower and rangoli decorations. Different multi cultural events as mark the event followed by sumptuous and extravagant delicacies like 'Patra-ni-Mach' and 'Baby corn Pulao' and ending up the feast with 'Lagan-Nu custard', a special Parsee custard. The other Parsee new year event 'Naoroze- Yezdegardi' in India which falls on August is observed with a difference since it signifies the first landing of Parsees in India.
For more information and details on Parsee New Year just log on to 123newyear.com.
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