Food and Beverage Articles

KARACHI: The aroma of sizzling Patra Ni Machi — fish wrapped in banana leaf and slathered with green chutney — drifted...

For 16 years, he’s been visiting the same Mumbai café every day And now his family eats here too. Meet Framroz...

How Mumbai-based Parsi Dairy Farm built a 109-year legacy of trust and purity Debolina Biswas Fourth generation entrepreneurs of Parsi Dairy Farm at the revamped store in Marine Lines: Sarfaraz K...

While Prime Minister Narendra Modi attends the Shanghai Cooperation Organisation Summit elsewhere in China, two Indians in Beijing — Mehernosh Pastakia, a Parsi, and Rabiul Baksh, a Bengali — have...

Served at the Delicious Dining Awards, this fizzy pink soda stirred up nostalgia, and proved why some classics never lose their fizz. Article by Rooplekha Das | Travel and Leisure Asia At this...

With Chef Rashna Morena and Chef Firozi Karanjia at the helm, the festival brings with it a legacy of flavours rooted in celebration Bengaluru Marriott Hotel Whitefield will bring a rare culinary...

Mumbai’s beloved Parsi café, Jimmy Boy, which has stood proudly at Horniman Circle in Fort for nearly a century, recently made headlines for all the wrong reasons. Just weeks shy of its 100th...

Cascais, Portugal – Parsi cuisine took center stage at one of the world’s most prestigious culinary events this past week, as author and food historian Niloufer Mavalvala received two global...

Shel­ley Sub­awalla sells Parsi spices not just for busi­ness, but to keep her com­munity’s tra­di­tions alive “For every spice mix that I sell, I give a recipe on how to...

Britannia & Co is more than just a restaurant; it is a living testament to the city’s vibrant history and cultural diversity. The restaurant has offered patrons a taste of Parsi and Iranian...

From the Swiss Alps to Down Under, Parsi home chefs guarding a rich culinary tradition in distant lands speak to Sunday mid-day In bustling cities and quiet suburbs, far from their homeland,...

Parsi Vegetarian and Temperance Society celebrates movement founded in 1911 to promote vegetarianism and temperance. Article by Manoj Ramakrishnan | Free Press Journal Mumbai: In Bahman Month,...

The acclaimed chef and owner of Houston’s go-to Indo-Pak restaurant is putting retirement on the backburner. Kaiser Lashkari’s name for his Hillcroft Avenue restaurant was absolutely a choice....

In pictures: A dash of dhansak, sprinkle of spice and the thrill of treasure hunt at Parsi Food Bazar The afternoon fair at Calcutta Parsee Club was a medley of Parsi food, fun and frolic By...

The newest outpost in Borivali will be the third outlet, after opening their second outlet in Ghatkopar on October 25 Parsi Dairy Farm’s outlet on Princess Street in Marine Lines. Photo...

We received the following update from Roshni Kharoliwalla who runs ParsiDelicacies.com  I am reaching out to you regarding my effort of helping Zoroastrian women in India support their...

The idea is to transform the dairy experience and make it more interactive for the younger generation, says the fourth generation manning the business. Written by Heena Khandelwal | Indian Express...

Gen-next of Parsi Dairy Farm writes a new chapter of success as their newly revamped flagship outlet on Princess Street opens to the public tomorrow. Step into a realm where tradition meets...

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 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,...

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...

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...

From homemade labneh to whey sharbat, here’s how to make the most of it. Article By Homa Dashtaki It’s easy to think of yogurt as one-note. I’ve seen it treated as a morning grab-and-go...

Parsi Khabar’s Sweet Suggestions – Mielle Pâtisserie Our second feature is a dishy one! Etle, Rushad Cama, through his venture Mielle Patisserie makes many an occasion happy with his fabulous bakes....

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, 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...

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...

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 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?...

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...

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...

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, colloquially known as ‘The Oscars of Food’ For chef Meherwan Irani, winning a James Beard Award is a crucial step towards putting authentic...

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...

Shelley Subawalla, a resident of New Delhi, is giving it her all to preserve the Parsi community’s culture and traditions Kartikeya Shankar | Outlook In the 2011 census, India’s Parsi...

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...

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...

Mainstays of the cuisine like Sali Boti, Prawn Patio, Patrani Macchi and others champion this spicy-sour-sweet flavour combination Article by Lygeia Gomes | Telegraph India (L-R) Dahn Saak, Khichdi...

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...

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...

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...

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,...

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...

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...

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....

Wednesday is Dhansak Buffet Day at the Ripon Club. Article by Kunal Vijaykar | News18 The Ripon Club was founded in 1884 by Parsi stalwarts like Sir Phirozeshah Mehta, Jamshedji Tata and Sir Dinshaw...