Not even Google, in its infinite wisdom, can spell out what precisely goes into vasanu, an exotic Parsi fudge. We hear its ingredients -chaar jaatna magaz, baval nu goonder, cummar kakri, jabar jas and karlu batrisu -tease the tongue just as does its potent blend of flavours. Prepared exclusively when the mercury drops, the sweet-spicy… Continue reading Vasanu: Parsi winter warmer
Category: Food and Beverage
Rustom’s Parsi Bhonu in New Delhi
Home-style Parsi food, like your friend Dhun’s mummy used to make it. There’s a sudden flood of appreciation for Parsi food in Delhi, and I’m not at all surprised. With its abundance of meaty fare, decadent curries, and fried potatoes, there’s no easier cuisine for the meat-loving North to get stuck into. But this isn’t… Continue reading Rustom’s Parsi Bhonu in New Delhi
Mehernosh Pastakia: Taste of India set to spread roots and flavor in China
You could call it a gut feeling. It was certainly a taste for adventure. Mehernosh Pastakia was sitting down at a well-adorned table at his restaurant in the China Overseas Plaza in Jianguomen Wai Avenue, one of three in Beijing, recalling his decision to come to China in 1991. Article by Mo Jingxi | China… Continue reading Mehernosh Pastakia: Taste of India set to spread roots and flavor in China
Chef Cyrus Todiwala opens The River Restaurant at the Acron Waterfront Resort in Goa
Long before he became one of the UK’s foremost chefs, Cyrus Todiwala was orchestrating the kitchens and cutting his teeth as an executive chef in Goa, the colourful former Portuguese colony and now party capital of India whose vibrant, Indo-European cuisine has so influenced his own. Now, after an absence of nearly 25 years, he… Continue reading Chef Cyrus Todiwala opens The River Restaurant at the Acron Waterfront Resort in Goa
The Britannia Man
Meet the man behind this amazing food experience called Britannia as he shares everything from how he started the Britannia restaurant in Mumbai to what it is today! Boman Kohinoor, the owner of Britannia – a parsi & irania restaurant in Mumbai talks about what this place means to him and the secret behind the… Continue reading The Britannia Man
Chef Cyrus Todiwala at the Taste Of Goa
Join chef Cyrus Todiwala at the Taste Of Goa festival at Garcia De Orta garden, Panjim. On the 9,10,11 th of January 2015 to enjoy the best food, music, art and beauty of Goa.
Aban Daboo: Chicago Resident adapts Parsi recipes to local ingredients
Aban Daboo of Aurora, Illinois loves sharing flavors and techniques of Parsi cuisine, the style of cooking she learned growing up in Mumbai, India. Aban Daboo makes it clear what food she loves to make by sharing her email address. She refers to herself as a Parsi chef. By Abby Scalf | Daily Herald Parsi,… Continue reading Aban Daboo: Chicago Resident adapts Parsi recipes to local ingredients
Topli Na Paneer: Basket Case
Making a case for topli na paneer, a little-known but much-loved Parsi dish Every Sunday, when I was a little girl, my family and I would trudge to Slater Road to my aunt’s house for lunch. Unfailingly at noon, as the sun blanketed the streets, we would hear the cry of the paneerwallo saying, “Surti… Continue reading Topli Na Paneer: Basket Case
Dhansak: Food Stories from Pakistan
The year was 1997 and Dawn (the newspaper, not the website) was planning to publish a thick supplement to celebrate the 50th Independence Day of Pakistan, and I was commissioned to write an article for it. Article by Bisma Tirmizi | Dawn.com | Photos by Fawad Ahmed My editor handed me Ardeshir Cowasjee’s phone number… Continue reading Dhansak: Food Stories from Pakistan
