Category: Food and Beverage

The Parsi Amelioration Committee-run shop at Nana Chowk may be tiny but is a formidable threat to your waistline thanks to its shelves of Parsi snacks, most of which are golden brown and deep-fried. Article by Freyan Patel | Whats Hot Unless you already know it’s there, chances are you’ve been driving by a tiny… Continue reading PAC: This Little Counter Serves The Most Delicious Parsi Snacks In Mumbai

Our dear friend Jehangir Mehta is named by the famed Michelin as NYC’s most sustainable chef guide.michelin.com | Oct 30th 2017 “I almost say you can compare umami to the first time seeing someone you really love,” says Jehangir Mehta, chef/owner of Graffiti Earth in New York City’s TriBeCa neighborhood. “You can’t really say it.… Continue reading Meet the Most Sustainable Chef in NYC: Jehangir Mehta

Kayani Bakery in Pune has been dishing out fresh shrewsbury biscuits, sourdough breads and mawa cakes since 1955 It’s 7.30 am on a Saturday and one of the oldest bakeries in Pune Camp’s East Street has already come to life. The shutters are rolled up and the biscuits and bread lined in the oven. Within… Continue reading The scent of a loaf: Kayani Bakery Pune

It’s early in the afternoon, definitely past the unusual office rush-hour, but no one seems to have informed people on East Street. There is serious traffic jam here. Apart from the vehicles, there seems to be a jam of people as well. The parking slots are full, but somehow, that has not discouraged the people… Continue reading Kayani Bakery’s cakes and bakes causing a ‘sugar rush’ since 1955

The first thing I ever cooked came from my mother’s tattered old copy of the Time & Talents cookbook. It was an omelette savoyarde, and I was an enthusiastic 12-year-old, armed with saucepan and knife for the first time in my life. The cook was not a success. The omelette was so runny as to… Continue reading The tummy trilogy: A repository of traditional Parsi recipes

Perzen Patel’s online moniker is the Bawi Bride (Bawi means Parsi woman) and true to its name, her pantry is a repository of secrets and traditions of the Parsi kitchen. At the outset she points to her treasured stash of dried Zereshk berries, which look somewhat like tiny raisins. An essential flavouring ingredient in the… Continue reading Into the pantry with food entrepreneur Perzen Patel

K Rustom opened its doors to the public in Churchgate in 1953. Since then it has been a favourite amongst ice-cream lovers partly, because of a spectrum of delicate flavours and partly because it is one of the last places in Mumbai that serves the ice-cream sandwich. Run by the same family for the last… Continue reading K RUSTOM Is The King Of Ice Cream Sandwiches

Patra Ni Machhi — fish with green coconut chutney grilled in banana leaves. Walking down the wide rows of the Mercado de Medellín in Mexico City last summer, I was mesmerized by a vendor selling six-foot-long banana leaves. He trimmed the stalks, then lifted and waved out the thick, waxy sheets like a salesman shaking… Continue reading How Grilling Fish Wrapped in Banana Leaves Teaches You to Trust Your Intuition

The kitchen of the Zoroastrian Ladies Cooperative Society (ZLCS), in a busy lane in Khanpur in the walled city of Ahmedabad, is brimming with activity. In a corner of the impeccably clean kitchen is a woman on a roti-making marathon. As the vessels pile up, another woman ensures that they are washed immediately and dried… Continue reading Lily Has Left the Kitchen: The last Parsi cook in Ahmedabad looks back at better days