The idea is to transform the dairy experience and make it more interactive for the younger generation, says the fourth...
Food and Beverage Articles
Meet the 3 generations of the family behind the iconic Parsi Dairy Farm
Gen-next of Parsi Dairy Farm writes a new chapter of success as their newly revamped flagship outlet on Princess...
Koolar & Co. : Matunga’s hidden gem: Parsi cafe weaves tales of history, cinema and Irani flavours
Nestled within the heart of Matunga, Koolar & Co stands as a living testimony of history. The cafe's deep-rooted bond with the silver screen, the essence of Parsi culinary heritage, and the...
Mumbai’s Britannia & Co. Restaurant Celebrates 100 Glorious Years
The classic Mumbai Sundays are incomplete without a visit to the iconic Irani cafe located at Ballard Estate, Britannia & Co. Restaurant. Between the bustling city and colonial charm of Mumbai,...
Niloufer Mavalvala Wins Gourmand Award at Umea Sweden
Represented by 71 countries and 400 people, this remarkable idea by Edouard Cointreau and his partner Thierry Bertman came alive. Now in its 28th year, the Gourmand Awards and Food Symposium is a...
Tanaz Godiwalla’s Condiments Now Available in the USA on Amazon
The wait is finally over as Parsi culinary legend, Tanaz Godiwalla, brings her line of condiments, "A Parsi Affair," across the US through Amazon Prime.With the launch of 'A Parsi Affair' on Amazon...
I Didn’t Appreciate Yogurt Until I Left Iran
From homemade labneh to whey sharbat, here’s how to make the most of it.Article By Homa DashtakiIt’s easy to think of yogurt as one-note. I’ve seen it treated as a morning grab-and-go afterthought,...
A new Iranian cookbook puts the spotlight on yogurt and whey
Two weeks before the launch of Homa Dashtaki’s book “Yogurt & Whey,” she threw a party at the California Zoroastrian Center in Westminster, southeast of Los Angeles. For several days she and her...
Sweet Suggestions – Mielle Pâtisserie
Parsi Khabar’s Sweet Suggestions – Mielle PâtisserieOur second feature is a dishy one! Etle, Rushad Cama, through his venture Mielle Patisserie makes many an occasion happy with his fabulous bakes....
Rashna’s Belamour Boulangerie and Patisserie: Parsi Khabar’s Sweet Suggestions
Dear readers, we’re approaching Navroze. And mitthu monu is a must, diabetes and sugar free diets can wait, jara please! Therefore, over the next week we will be presenting a few Zoroastrian bakers,...
Chef Viraf Patel transforms menu from bland to brilliant
Chef Viraf Patel, chef at Neuma, follows classical techniques and places the focus squarely on the ingredients. Chef and restaurateur Viraf Patel. (Photo courtesy: Neuma) Article By Ruth Dsouza...
From California, How Sizzlers Became So Hot in Mumbai
A Zoroastrian Irani businessman from Bombay, Firoz Irani, ate at a California restaurant and loved the drama of a sizzling hot platter. When he came back to Bombay, he opened a restaurant called...
The Place Touché the Sizzler — legacy, history of sizzlers and much more
Started by Erani’s son Shahrookh Erani, ‘The Place Touché the Sizzler’ on Moledina Road, Camp, has been serving traditional sizzlers for an illustrious five decades. ‘The Place Touché the Sizzler’...
What existed before Kayani Bakery at Poona at that spot?
What existed before Kayani at Poona at that spot?Who doesn’t know Kayani Bakery? People come from all over the country to buy their goodies.But who knows what existed before Kayani? Any guesses?...
Kharia Ni Jelly: The Parsi Winter Breakfast Cousin Of Paya
With the winter season reaching its peak, everyone’s looking for ways to keep themselves warm and cosy. From hot beverages to soups and stews, several delicacies are being prepared in Indian...
Bun maska and berry pulao: The history of Mumbai’s Irani cafes
Mumbai's Irani cafés are an iconic part of the city's social fabric, but over time, they have rapidly decreased in number. An homage to days of old, these cafés represent all that is cosmopolitan...
RTI: The old Parsi haunt jazzes it up with gourmet fare
The popular Hughes Road institution has been a city landmark since 1929; and the cuisine on offer has had a dedicated clientele. Now, winds of change are beginning to waft into the kitchen, where...
Chef Meherwan Irani on winning the James Beard Award 2022
Chef Meherwan Irani on winning the James Beard Award 2022, colloquially known as ‘The Oscars of Food’For chef Meherwan Irani, winning a James Beard Award is a crucial step towards putting authentic...
Not without my sarko – what makes Parsis loyal towards their favourite brands of vinegar?
The Parsis are divided on their love for their favoured brands of sarko (sugarcane vinegar)—the loyalties don’t waver whether it is vinegar, cookies or dairy products.A rose by any other name would...
For The Love Of Parsi Cuisine: Shelley Subawalla’s Story
Shelley Subawalla, a resident of New Delhi, is giving it her all to preserve the Parsi community's culture and traditions Kartikeya Shankar | OutlookIn the 2011 census, India's Parsi population,...
Story of 2 Perseverant Parsi Women and their Unexplored Persian Bistro
King’s Persian Bistro is a unit of Badshah Cold Drink Annexe located opposite Victory Theatre, Camp.An unusual duo of mother-in-law and daughter-in-law, Roshan and Firoza Pithawala joined hands with...
Aur, Irani chai
Zoroastrian, Shia Muslim (Yazdi and Shirazi) and Baha’i Iranian migrants, and of course the Palanpur-hailing Cheliyas, have been feeding this city for over a century with cheap eats and colourful...
The fragrant dish of spiced lentils and tender meat will forever remind Perzen Patel of family meals in Mumbai.
I’m nine years old. The six spicy tangy lamb kebabs I ate a few hours ago for breakfast were not enough; I’m hungry again. I already know what’s for lunch this Sunday – it’s always the same. It has...
‘Tikhu-Khatu-Mithu’: The foundation of Parsi fare
Mainstays of the cuisine like Sali Boti, Prawn Patio, Patrani Macchi and others champion this spicy-sour-sweet flavour combinationArticle by Lygeia Gomes | Telegraph India(L-R) Dahn Saak, Khichdi...
Jehan Mehta of Tandy’s Creamery In Conversation
Tell us something about Tandy’s Creamery? Ans) Bombays ice cream sandwich company manufacturing signature ice cream sandwiches, tubs and cups in a variety of flavours.What lead to the inception of...
Chef Shahzad Bhathena In Conversation
Shahzad Bhathena is an integral and leading member of Ian scaramuzza's, Two Michelin-Starred Melisse restaurant, Santa Monica. He Discusses the unusual path he took to get him where he is today.For...
Meherwan Irani’s Chai Pani of North Carolina Named Best Restaurant in America
Meherwan Irani has been nominated or been the recipient of several awards so far. He and Chai Pani co-founder Molly, were present at the award ceremony. (photo @beardfoundation)India-West News...
It’s time to tadka your pasta with ghee: Perzen Patel
Why I switched to the good old Indian secret I was raised on a steady diet of ghee. Ghee was in my bowl of white rice as a toddler, in the simple vegetable dishes mum cooked, in the daal I loved...
“Kawasji–Patel” mango trees still stand tall at Europe, US farms and gardens
Mango plants sent from the Ganeshkhind Botanical Gardens, Poona still stand tall at various farms and gardens in Europe and the US. Experiments at the farm showed that the plants must be small,...
Cyrus and Pervin Todiwala re-invent Cafe Spice Namaste´ in the Docklands, now open for business
Exactly one year ago this month, Cyrus and Pervin Todiwala began the painful process of emptying the old Victorian magistrate’s court in East London that had served as the home of Café Spice...
Legendary Parsi Indian Culinary Entrepreneur Tanaz Godiwalla Brings "A Parsi Affair" Line of Condiments to North America
Condiments are based on secret heirloom recipes and bring the taste of Parsi food into kitchens around the world. Branded as "A Parsi Affair," she will begin with two varieties of condiments based...
What is Dhansak
And more importantly what it is not !! Our dear friend and award winning cookbook author and chronicler of Parsi foods and recipes Niloufer Mavalwala has written about the iconic Parsi Dish Dhansak....
What the Fork: Kunal Vijayakar Sinks Into Dhansak and Other Parsi Delicacies at The Ripon Club
Wednesday is Dhansak Buffet Day at the Ripon Club. Article by Kunal Vijaykar | News18The Ripon Club was founded in 1884 by Parsi stalwarts like Sir Phirozeshah Mehta, Jamshedji Tata and Sir Dinshaw...
Cillie’s : Hidden gems of Karachi
Situated inside a 100-year-old house on Parsi Colony, Karachi, Cillie’s looks nothing like a mainstream confectionery yet immediately gives a warm homely feeling. Though the business started in a...
Ardeshir’s: Pune’s own soda drink that’s quenching thirst for 137 years
Ardeshir’s flavoured soda, now christened Ardy’s, still packs nostalgia along with quality ‘old fashioned goodness’ in its glass bottles.Written by Ruchika Goswamy | Indian ExpressThe soda company...
Starting up with Rs 1 Cr from their father, these sisters grew Theobroma into a Rs 121 Cr business
Mumbai-based patisserie Theobroma aims to double its Rs 121 crore revenue in the coming year. Here is how the brand has grown since it was launched in 2004. Article By Sindhu Kashyaap | YourStoryAt...
Tanaz Godiwala: My dream is to build a global empire of Parsi food
Parsi Institutionand brilliant multi-generational caterer Tanaz Godiwala speaks to food blogger Kalyan Karmarkar on all things Parsi cuisine. I am proud to present to you the legendary Tanaz...
Parsi Kitchen: A Memoir of Food and Family by Anahita Dhondy
HarperCollins presents 'The Parsi Kitchen: A Memoir of Food and Family' by Anahita Dhondy HarperCollins is proud to present a warm and whimsical memoir about embracing the cuisine that one grew up...
Gulnar Cowasjee Serves Parsi Cuisine at your doorstep in Karachi
If you’re a food enthusiast and crave to try new delicacies, Ghar Se has something unique to offer. Ghar Se is a Karachi-based food service that serves Parsi cuisines at your doorstep.It was...
Parsi chef Anahita Dhondy on her newest passion
The young food expert launches a book and a passion project that focuses on her Parsi roots at the same timeBy Karishma Kuenzang | Hindustan TimesPUBLISHED ON SEP 04, 2021 09:43 PM IST Last year was...
Indian Curry is Largely “Unmappable”—But This Writer Found Her Way Home Through One Recipe
Her mother’s Parsi-style, seafood-studded stew. By Meher Mirza | Updated Sep 3, 2021 4:18 PM When I came back to sun-brightened Mumbai after getting a degree in London, I had never felt so far from...
Bringing out the real flavours of South Auckland, one food enterprise at a time
An innovative business accelerator programme is not only helping people get a foothold in the hospitality industry but, as Justin Latif reports, it’s also changing the way South Aucklanders think...
Farohar Cafe in Udvada: How a mother-son duo is popularising Parsi cuisine through authentic recipes
A sleepy coastal town in Gujarat, about 180km from Mumbai, is home to one of the world’s oldest religions – Zoroastrianism. Udvada, also spelled Udwada, in Pardi taluka of Gujarat’s Valsad district,...
Delhi Woman Revives Grandma’s ‘Secret’ Parsi Spice Mixes; Exports Across The Globe
Shelley Subawalla in Delhi is taking generations of Parsi family masalas and chutneys recipes to the world through ‘Zarin’s Secrets’ – named after her grandmother.There remain few things that invoke...
Parsis – The People from Pars — and the ancient tradition of Jamshedi Navroze
Niloufer is a cookbook author and cooking instructor with a great passion for food and a love of world travel.The people from Pars – a province in the Persian Empire — migrated to Gujarat, India,...
Bhicoo Manekshaw: Indian women chefs who left indelible culinary footprints across the nation
Indian women chefs who left indelible culinary footprints across the nationFrom cookbook writers to chefs in commercial kitchens of hotels and restaurants, several Indian women too have emerged as...
Welcome to My Parsi Party
Welcome to My Parsi PartyParsis revel in their reputation as hedonistic gourmands. Every gathering, celebration, religious occasion, and even loss is marked by food. Writer Sabrina Medora shares...
Mahrukh Mogrelia: How the Gujarati Influence in Parsi kitchens helped create a whole new cuisine.
Sundays on #FinelyChoppedTV are #foodocracyforher days and in this episode, I speak to Mumbai based Parsi home chef, Mahrukh Mogrelia who runs Mahrukh's Kitchen. Mahrukh's food talks of the times of...
Pervin Todiwala recognised at the British Curry Awards 2020
Pervin Todiwala, Co-Founder of Café Spice Namaste, was recognised at the 16th annual British Curry Awards, streamed live on 17th December 2020 with comedian Rory Bremner as the host. Pervin was...
A Parsi Love affair: An afternoon with Meher and Dara Hansotia in Parsi Dharamsala Kolkata
Meher Caterers 9 Bow Street Kolkata 700012 contact 9831403863
In passing of Yazdani’s Zend, Mumbai has lost a master baker
“Get rid of your cough, eat my ginger biscuit.” The baker who kneaded such happy prescriptions into Mumbai's gut via the blackboard of the iconic Yazdani bakery in Fort is no more. Zend Meherwan...
Co-owner of Fort’s Yazdani Bakery, Zend Meherwan Zend, dies at 86
Food historian Kurush Dalal recalls Zend as the baker who wasn’t afraid to experiment and wished to give his customers quality products.Sitting behind the cash counter or instructing staff by the...