Category: Food and Beverage

A 25-year-old chef’s book may change the way recipes are served up to readers in India “When I entered I got the aroma of jasmine flowers. So I told my mum, we’ll dry a batch of jasmine and put it in a bottle to use in gin cocktails the next time we have a party.”… Continue reading Is Anahita Dhondy rewriting the future of the cookbook?

The scents of Nowruz hit me from the moment I walked in the door of Naz Deravian’s house in Inglewood, Calif. Wafts of floral hyacinth, pungent vinegar, earthy wheatgrass and perfumey rose water — it’s a particular mingling that comes together every spring during the Persian New Year. Article by MELISSA CLARK, nytimes.com As I… Continue reading Persian Cuisine, Fragrant and Rich With Symbolism

The estimated 200 Parsis who live in Chennai are determined to keep their cuisine alive, whether inside their homes or through monthly banquets. Article By Gitika Gitanjali | The News Minute Ask any Parsi and you’ll get a passionate response about a cuisine reflective of the group’s multicultural history. Braiding together mostly Gujarati, British, Portuguese… Continue reading Dhansak on a banana leaf: How Chennai’s dwindling Parsi community is keeping its cuisine alive

  From Chicken Farchas to Patrani Machhi, Parsi cuisines come alive at Bawa Restaurant Article on Nagpur Today Nagpur: Nagpur has been long endorsing the rich aroma of Irani tea, albeit in rare availability. Why only Irani chai, even the longing for chicken farchas, patrani machhi and berry pulao has been high on the taste… Continue reading Parsi Cuisine in Nagpur: BAWA Restaurant

Batlivala and Khanabhoy, their Parsi Destination and other stories by Deepika, hungryforever.com We arrived at Batlivala and Khanabhoy in Alwarpet late one afternoon. We were handed a beautifully designed aqua coloured menu. We smiled. We were going to love this place. Uday Balaji wears many hats. Hailing from Coimbatore, he’s an engineer, food enthusiast –… Continue reading Chennai’s Newest Parsi Restaurant: Batlivala and Khanabhoy

When burger chain McDonald’s came to town 20 years ago, exciting the city of Mumbai in the first flush of post-liberalization consumer boom, it worried Farokh Shokriye. As the man who would later take over Mumbai’s oldest Irani cafe, Kyani & Co., Shokriye wasn’t sure if his humble Parsi chicken patties and traditional mawa cakes… Continue reading The evolution of Kyani and Co.

Xerxes Bodhanwala is the chef-owner of Red Fork a successful restaurant in Bangalore. At a young age he has achieved many laurels and this month added the Times Food Award 2016 for the “Best Chef Owned Restaurant. The award was presented to him in a glittering ceremony on Friday December 11th, 2015.

Tehmtan Dumasia and wife Shernaz have been feeding their famous Dhansak and other Parsi fare to members of the Ripon Club for the past eight years. This will be their last month at the 131-year-old club started by Sir Phirozeshah Mervanji Mehta, Jamshedji Tata and Sir Dinshaw Manackjee. Tehmtan Dumasia with wife Shernaz But, you… Continue reading Tehmtan Dumasia’s Dhansak Gets A New Address

Archaeologist and chef extraordinaire Kurush Dalal on why we should be biting again into the food of our ancestors Son of archaeologist and Parsi cookery legend Katy Dalal, Kurush Dalal, 46, uniquely marries his inherited passions—digging for remains of the past in the present and dissecting the evolution of modern foods—all the while running a… Continue reading Dishes and Digs: Kurush Dalal