With his impeccable social graces, his dandy deportment and his luminous painterly style a la Lyonel Feininger (1871-1956), Jehangir Sabavala, 83, hovers between the problematic and the passe. Ever the monastic loner in the hurly burly of the Indian art world, this gentleman Parsi painter returns to the public gaze with a highly engaging retrospective… Continue reading Pilgrim Painter: Jehangir Sabawala
Month: March 2006
..Till the cows come home
“The Parsi baba is an animal saviour, the police do not even listen to us.” Read on
Challenge of religious conversion and Hindu response
Thus, when the Dwarka Mutt Shankaracharya gave the arriving Parsi refugees in Sanjaan [Kutch coast] a five-point requirement for settling in the country, they readily accepted and have not deviated from it even today. These five points were: Giving up Persian language and adopting Gujarati; wearing Indian clothes instead of Persian; treating the cow as… Continue reading Challenge of religious conversion and Hindu response
The first female to smooch Dev Anand onscreen
The only thing that people are talking about Dev Anand’s latest release Mr. Prime Minister is his onscreen smooch with an NRI actress in the film. And while Dev Anand is known for the skin-show in his films, what nobody might have noticed is that this is the first time that he is smooching onscreen.… Continue reading The first female to smooch Dev Anand onscreen
Dhansak at the Tea Center
Occasionally, there is mutton dhansak, supplied by a Parsi lady, it is known as Mrs. Cooper’s dhansak. I have not tried it yet, when I do, I will let you know. Read On…
Boomla: The Parsi Bombil
My thali had two bombils (Bombay ducks), crisp fried. Not as crisp as Gajali’s, perhaps, which are like biscuits, but still crisp. What they do is slit the fish and remove the single bone, unlike in Parsi cooking, where the bombil is pan fried with the bone. Once the bone is removed, the water is… Continue reading Boomla: The Parsi Bombil
Valley’s first East Indian restaurant keeping tables full
One week’s menu featured the “Melting Pot of Gujarat,” focusing on India’s northwest coast. The four entree selections included Parsi Chicken with Organic Turkish Apricots, Sarka Dhhal (a red lentil dish), Patia Seafood Curry and Sambhar Vegetables. Read On….
