Category: Food and Beverage

From Malvani and Gujarati to English, find these influences in Parsi food The Parsis of India are people from the Zoroastrian community that migrated from Persia (now Iran) in the 7th century and made the west coast of India their home. As the community moved from its place of origin and integrated with the local… Continue reading 5 Ways Parsi Cuisine Evolved In India

Nostalgia is a definitive by-product of grandmothers’ cooking, triggering memories of food made with love, intuition and authority. It pales the experience of swift and perfunctory ease of “ordering in” from a dozen options at the swipe of a finger. Tapping on the same sentimental value and her Parsi heritage, Gurugram-based Shelley Subawalla, 43, has… Continue reading Down memory lane with Shelley Subawala’s magic from Grandma’s kitchen

The Parsi community in Karachi has always been a minority, but one that has left an inimitable legacy. Late Jehangir Framroze Punthakey, in his book, The Karachi Zoroastrian Calendar, called the Parsis, “the makers of the Karachi of today.” They belonged to the elite in Karachi, with the city’s first mayor, Jamshed Nusserwanji, also belonging… Continue reading Cillie’s – A sweet token from the Parsis of Karachi

Karachi has always gone out of its way to pay respects to its Zoroastrian community. We have been blessed with a home here, given opportunities to self-actualize and to nurture our future generations in a safe and compassionate environment. We have been blessed in abundance and it is with this full heart that we celebrated… Continue reading From Candles To Turkeys – How Zoroastrians Celebrate Thanksgiving In Style In Karachi

Chef Delzad Avari’s pulled pork is one for all seasons: it can be cuddled between breads, bundled in rotis or tucked in with rice. Delzad Avari, 30, wanted to cook since the time he couldn’t reach the stove. “I was brought up in a typical Parsi family, which loves their food and alcohol,” he says.… Continue reading Meet Chef Delzad Khurshed Avari whose signature dish is the barbecued pulled pork

A write up by a parsi mother to her son! Perfect letter for all eeda (Eggs) loving bawas!! Dear Son, Today I am writing to you about a strange topic. Eggs. After all, what kind of a Parsi caterer would I be if I didn’t try to squeeze in our favourite ‘Eedu’ into just about… Continue reading Perfect Letter for All Eeda (Egg) Loving Bawajis

The all-day café in Andheri pays homage to the legacy of Irani cafés that once dotted every prominent corner of the city Article by Kermin Bhot | Architectural Digest Mumbai’s House of Daaruwala is a new-age adaptation of the old: The classic Irani café bentwood chairs here are made of wood for sturdiness, rather than… Continue reading Inside House of Daaruwala, the café inspired by a Mumbai institution

Oct 30, 2018, 07:59 IST | The pop-up curated by Perzen Patel, known for her catering service The Bawi Bride Kitchen, will feature dishes authentic to the community and common to a Parsi wedding menu Mamaji’s curry and rice If marriages are about two people, then Indian weddings are about two people, their families, and… Continue reading Month-long feast in Colaba celebrates Parsi lagan fare

Our regular reader and friend Rusi Sorabji sent us this write up about A young Parsi Lady Chef at the UN week 2018 Last week of September, World leaders, Queens, Presidents, Vice Presidents, Prime Ministers and the like, were dashing to be at the week long, United Nations 2018 General Assembly Meeting in New York,… Continue reading Chef Anahita Dhondy at the United Nations Week 2018 in New York