Food and Beverage Articles

Served at the Delicious Dining Awards, this fizzy pink soda stirred up nostalgia, and proved why some classics never...

With Chef Rashna Morena and Chef Firozi Karanjia at the helm, the festival brings with it a legacy of flavours rooted...

For a culinary tapestry as rich and diverse, Parsi cuisine has for a long time remained circumscribed by stereotypes, identified largely by the dhansak-sali boti routine popularized by Mumbai’s...

Dan Boman, CEPC, Named 2017 American Culinary Federation Western Region Pastry Chef of the Year St. Augustine, Fla., March 3, 2017—Dan Boman, CEPC, chef instructor, Art Institute of Phoenix, was...

Our dear friend Perzen Patel a.k.a Bawi Bride informs us… Irani Zoroastrians in India will next week be celebrating the Kadmi New Year. Since all Zoroastrian celebrations involve indulging in good...

I was at a modern food superstore in Bandra, Mumbai’s swish suburb, the other day. I walked past rows of imported gourmet cheeses, pastas and meats when I suddenly spotted a group of blue coloured...

Naomi Mobed is the person behind the award-winning speciality food startup Le Bon Magot. As the business proudly states “Le Bon Magot is the culmination of one family’s culinary journey.” Le Bon...

Despite their dwindling population, the Parsis strive to preserve the legacy of their rich, robust and wholesome cuisine by even using social media to popularise it among food lovers around the...

On Sunday, 71-year-old Shamsi Katebi will be in her West Los Angeles kitchen, bossing around one of the best chefs in the city. She’s the mother-in-law of Tony Esnault, chef-owner of the downtown...

On the eve of Navroze, Meher Mirza cherry picks her way through a bunch of caterers who specialise in Parsi food Article in The Hindu Jamshed Navroz, a holy day for Zoroastrians will be observed on...

Bored with Your Breakfast? Try Protein Rich ‘Ghau nu Dhoodh’ Article by Sanaya Patell | Bindi and Beard   Cool nutmeg infused gelatinous diamonds covered with droplets of condensation. This is...

It is no exaggeration to say that Parsis, the Zoroastrians of India, take their food seriously - very seriously. Love of good food and drink plays a central, oftentimes quirky, role in nearly every...

Our dear friend Meher Marfatia informs us about the opening of Dishoom’s first outpost in Edinburgh. Meher writes… The sparkling thespian actors of my Laughter in the House are gracing the walls of...

clatl.com | Nov 3rd 2016 "Stop us if you've heard this one before. A Parsi and a Jew walk into a restaurant..." So begins the official introduction for the first ever Challahwallah, a six-course,...

In the congested Saddar area of Karachi, on a busy street lined with restaurants and cafeterias, rests the Lucky Star Wineshop. It’s not advertised as a place of alcoholic purveyance, but it’s not...

Parsis and hill stations are irrevocably connected. Where you find one, you will find the other… And they make for the most delightful conversations and the most uplifting friendships One of the...

WZCC Global President (and dear friend of Parsi Khabar) Edul Daver recently spoke with Cyrus Dotivala of the legendary Dotivala Bakery of Surat. The interview is published below with Edul’s...

Parsis love food. We’re always talking about it. At breakfast, we discuss what’s for lunch; at lunch, we discuss what’s for dinner; at dinner, we discuss the next day’s menu. While Mumbai’s many...

Top chef Niloufer Mavalvala’s quest to share Parsi cuisine to an international audience is one step closer with the launch of her first cookbook “The Art of Parsi Cooking : Reviving an ancient...

Berry pulao to salli chicken: How did Parsi food become cool again? Until a few years ago, there were only two ways to experience an authentic Parsi bhonu (meal). You either plead a Parsi friend to...

In just a few hours it will be Parsi New Year all over the world. And to celebrate, we bring you the quintessential Parsi sweet dish to be made on all auspicious occasions. The video below is by our...

  Notting Hill’s famous cookbook shop “Books for Cooks” was a hive of activity last night as Niloufer Mavalvala hosted the launch for her first cookbook, “The Art of Parsi Cooking: Reviving an...

India is a melting pot of diverse cultures and religions. Amongst all these diverse people lies a little group that I belong to, called the Zoroastrians. Though Zoroastrians are in a dwindling...

Ten-second Takeaway A much-loved Mumbai favourite, Parsi Dairy Farm has been proudly standing on Princess Street in Marine Lines since 1916, which makes it a century-old establishment here. Article...

Anna Francese Gass runs a website “Heirloom Kitchen” where she chronicles her cooking escapades with grandmothers. One such grandmother she cooked with is Khurshid Mehta of New York. Anna writes…...

Café Spice Namaste, Cyrus and Pervin Todiwala’s flagship restaurant, won a coveted National Recycling Award for Waste Prevention (Commercial Category) at a ceremony held at the London Hilton Park...

The launch of a new book is always a happy event. But when one knows the author personally, the books become even more dear. That is the case with the upcoming book by dear friend of Parsi Khabar,...

The Poona Zarthosti Seva Mandal celebrated its 75th anniversary on Friday at Pudumjee Hall in Camp. The guest speaker for the event was Supreme Court judge Rohinton Nariman. Nariman said: "The idea...

Farrokh Khambata is getting ready to test international waters with an Indian progressive restaurant called Jaan, housed in a 31st floor penthouse By Phorum Dalal |Mid-Day When we met Farrokh...

HE'S the Indian chef who takes the guesswork out of cooking with spices, but Cyrus Todiwala is at home in Wales as he is in his native India. For now, at least… WHEN it comes to familiar faces at...

THE YOUNG BOSS: ‘I HAD TO DEMAND TO BE HEARD’ At 23, Delhi-born Anahita Dhondy took up her first job in a professional kitchen. Armed with a grand diplome from Le Cordon Bleu, London, she joined as...

It seems as if one can’t find a new restaurant that doesn’t label itself as “intimate” and “sustainable,” but Graffiti Earth is taking those terms a step further. Led by chef Jehangir Mehta, the...

If in the last seven months, you’ve missed the fatoush at Colaba’s 58-year-old Irani café, your wait’s over. And there’s a bonus: extra Continental and Parsi dishes, and possibly, a new name The...

Chef Cyrus Todiwala is among the clutch of Indian chefs whose names and faces are recognisable in Britain. It could be due to his Café Spice Namasté chain, frequent appearance in television and...

Perzen Patel, who is in the city to give us a sample of Parsi wedding food, talks to SUSANNA MYRTLE LAZARUS about how her blog grew into a catering business Chicken farcha, dhansak, patra ni machhi,...

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...

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 —...

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...

  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...

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...

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...

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...

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...

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,...

‘Taste the Love. Love the Taste.’ So goes the tagline of Bawi Bride Kitchen, an authentic Parsi kitchen which rolls out the community’s signature delicacies. At the helm of affairs is Perzen Patel,...

Our dream is have a Todiwala collection with our sons, bringing together their creative aspect into the business. They would take this business into a new dimension – says Pervin Todiwala Interview...

Considering there is a sizable Parsi population in Pune, I find it amazing that there is only one restaurant patron who will loyally visit for the bhonu fix of Dorabjee restaurant. This humble...