An article that deals with Parsi food must, in all fairness, open with a statutory warning: this cuisine is injurious to the mental health of vegetarians. For very often the only herbivorous item that sneaks onto the Parsi festive table or restaurant menu is the carrot-and-raisin pickle. By Shabnam Minwalla | Outlook India Travel … Continue reading Keeping the Flame: The hearty delights of Parsi food
Category: Food and Beverage
Koolar & Co. : Brun Maska in the Land of Idli
In the hotbed of eateries serving some of the city’s best piping hot dosas, sambars and tasty chutney that is Matunga, lies an equally popular if unlikely restaurant — an Irani one. What is it about Koolar & Co, run by two jolly brothers, that helps it hold its own against the might of rasam?… Continue reading Koolar & Co. : Brun Maska in the Land of Idli
New tricks from the Todiwalas in London
Arguably the industry’s most iconic Indian chef, Cyrus Todiwala has won more awards than Jamie Oliver has opened restaurants. He has published three cookbooks, advised Government and cooked for numerous celebrities, royalty and heads of state, not to mention his MBE and OBE received for outstanding services to hospitality. By Kerstin Kühn | Caterer and… Continue reading New tricks from the Todiwalas in London
Duke’s Lemonade, Soda, Raspberry and Mangola Will Make A Comeback
The news brought back to Zeba Kohli the memories of her childhood. “I was reminded of our family’s weekend outings and trips to Matheran and Pune, when the most important part of the picnic basket was the bright red-coloured fizzy drink,” recollects the chocolatier who was “genuinely delighted” when she heard that Duke’s, the popular… Continue reading Duke’s Lemonade, Soda, Raspberry and Mangola Will Make A Comeback
Authentic Parsi Cuisine: Part 1
What constitutes authentic Parsi cuisine is a matter of great debate. One of our colleagues who hails from a blue blooded Parsi family contends that any vegetable ma gosht and any vegetable pur eendu, is, not authentic. By Bergis Desai | Mumbai Samachar In Navsari, they would excommunicate her for this blasphemy. Perhaps she is… Continue reading Authentic Parsi Cuisine: Part 1
Raspberry: The Rose Drink of Persia
Raspberry soda? Raspberry fizz? Duke’s raspberry? Or as some of us used to call it, by dint of its identical packaging with a more famous soft drink: raspberry Mangola? “Please never call it raspberry Mangola,” my Parsi colleague says icily. “You should not be writing about Parsi food if you call it that.” By Supriya… Continue reading Raspberry: The Rose Drink of Persia
Britannia Restaurant in Mumbai Serves Up Nostalgia on a Plate
For Nowruz, the Parsi New Year, which this year fell on August 19, a particularly long queue spilled out of Britannia Café’s doors and onto the wide boulevard of Mumbai’s elegant Ballard Estate. A cheery red and white sign offered clues to explain the patience and persistence of the hungry Sunday lunch: “There is no… Continue reading Britannia Restaurant in Mumbai Serves Up Nostalgia on a Plate
Parsi Food at Heathrow Terminal 5
Continuing the Indian theme, Cyrus Todiwala, the chef behind one of the City’s favourite restaurants, Café Spice Namasté, is bringing his pan-Indian cuisine to Heathrow. The Hilton hotel at the airport’s Terminal Five will be opening Mr Todiwala’s Kitchen next month, with menu highlights including Parsee spiced potato and egg speciality papaeta purr eedu, Todiwala’s… Continue reading Parsi Food at Heathrow Terminal 5
Full House: A Parsi-Owned Pizzeria
Edul and Hanoz Mahudawala run Full House, a new eclectic pizzeria in Juhu, Mumbai. Below is a review of the restaurant in Time Out Mumbai In the world of Amercian sitcoms, the story of Full House’s identical twins is among the saddest. How those twinkle-eyed Olsen twins turned into cadaverous hangers for oversized designer clothing,… Continue reading Full House: A Parsi-Owned Pizzeria
