Food and Beverage Articles
Arashasp Shroff Conferred Ontario Hostelry’s ‘Top 30 Under 30 Award’
5 Delicious Parsi Dishes and Where to Eat them in Mumbai this Navroze
5 Ways Parsi Cuisine Evolved In India
Down memory lane with Shelley Subawala’s magic from Grandma’s kitchen
Cillie’s – A sweet token from the Parsis of Karachi
From Candles To Turkeys – How Zoroastrians Celebrate Thanksgiving In Style In Karachi
Meet Chef Delzad Khurshed Avari whose signature dish is the barbecued pulled pork
Perfect Letter for All Eeda (Egg) Loving Bawajis
Inside House of Daaruwala, the café inspired by a Mumbai institution
Month-long feast in Colaba celebrates Parsi lagan fare
Chef Anahita Dhondy at the United Nations Week 2018 in New York
A Brown Kitchen: India meets Persia in seductive Parsi pickles
Tête-à-Tête With Iconic Mumbai Eatery Britannia’s Owner
Zavera Shahuna: The Parsi platter
The Mango and Parsi Cooking: Niloufer Mavalvala
Why Urban Food Fortnight is good for business
‘There is no gender in the kitchen, we are all equals’ – Chef Anahita Dhondy
Spenses: In The Age Of Colas, This Parsi Family Survives In Biz Of Fizz
5 Questions with Food and Travel Writer Meher Mirza
5 Questions with Archeologist and Food Writer Kurush Dalal
In the Kitchen: Nowruz celebrates spring
Parsika’s classic delicacies tickle Parsi palettes
Akuri & A Pinch Of Hope
Dorabjee & Sons: Oldest Parsi restaurant in Pune
The Life and Death of Bombay’s Irani Chai
Food Paves a Parsi-Jewish Passage to India
Shelley Subawalla: Founder Of Zarin’s Secrets In Conversation
The Disappearing Cuisine of an Ancient Religion
Chopped N’ Stewed in Houston: Kaiser Lashkari of Himalaya Restaurant & Catering
PAC: This Little Counter Serves The Most Delicious Parsi Snacks In Mumbai
Meet the Most Sustainable Chef in NYC: Jehangir Mehta
The scent of a loaf: Kayani Bakery Pune
Kayani Bakery’s cakes and bakes causing a ‘sugar rush’ since 1955
The tummy trilogy: A repository of traditional Parsi recipes
Into the pantry with food entrepreneur Perzen Patel
K RUSTOM Is The King Of Ice Cream Sandwiches
How Grilling Fish Wrapped in Banana Leaves Teaches You to Trust Your Intuition
Lily Has Left the Kitchen: The last Parsi cook in Ahmedabad looks back at better days
Parsi food is more than dhansak
Dan Boman named 2017 American Culinary Federation Western Region Pastry Chef of the Year
The Persian Table: Kadimi New Year Food Orders from Bawi Bride Kitchen
Parsi Dairy Farm: Mumbai’s Gold Standard in Milk & Milk-Based Products
Le Bon Magot Exciting New Specialty Food Brand Wins 5 SOFI Awards
The British, Portuguese and French influence on Parsi cuisine in India
Dinyar Anklesaria: A Culinary Journey
What to cook for Nowruz, the Persian and Zoroastrian New Year celebration
The Verdant Food of Iran Entices at Persian New Year
Nowruz: Persian New Year’s Table Celebrates Spring Deliciously
On Jamshedi Navroze Have Yourself a Great Parsi Meal
