By Prachi Sibal “It’s laced with a flavour of mint and coriander, and a little hint of other spices that go into our regular cooking,” he explains with careful attention laid on every spice, its procurement and the means of cooking. Chef Kaizad Patel, who was in town to start Jashn-e-Khordan, the Parsi food… Continue reading Face-to-face with chef Kaizad Patel
Category: Food and Beverage
Irani Hotels in Bangalore: “No leg on chair”
BANGALORE: A long time ago, in the 19th century, Zoroastraian Iranians came to India, to carve out a place for themselves and start a better life, only issue being they were extremely short on money. Bombay as it was known back then, was already home to another Zoroastrian community, the Parsis, and the Iranians started… Continue reading Irani Hotels in Bangalore: “No leg on chair”
Bye bye to the baklava
The food here was legendary with more than a hundred dabbas going out every day. But the authentic Parsi flavour, and ‘no-nonsense’ Parsi ladies have gone missing from the Ratan Tata Institute, finds Derineh Cooper Join the queue winding down Hughes Road on August 19 to buy the Parsi-Pateti goodies when the Sir Rattan Tata… Continue reading Bye bye to the baklava
Parsi Cola
A reader sent us a tip about Parsi Cola, a soft drink that is famous in Iran and other parts of the Middle East. [image copyright] It even merits its own Wikipedia entry Here is another picture of the cola in a plastic bottle. The photographer actually thought it was a typo :) [image… Continue reading Parsi Cola
Parsee at the forefront of Vegan cuisine in USA
Parsis are as far from veganism as can be. We are complete meat eaters and there are no restrictions on what we cannot eat. Therefore it is with interest that I come across this snippet about a Parsi who helped organise the vegan movement in the US in the 1960's. To help win recognition for… Continue reading Parsee at the forefront of Vegan cuisine in USA
Yazdani Bakery
Here is a wonderful video of Yazdani Bakery, one of the last few bakeries of its kind left in Bombay
Parsi Kolah No Sarko
Among Indian vinegars the most interesting by far is the dark and complex tasting barrel matured sugar-cane vinegar made by E.F.Kolah & Sons of Navsari since 1885. Parsis are the other Indian community to use vinegar in their cooking, perhaps a link to the many sour flavours of Persian cooking, and Kolah’s is their vinegar… Continue reading Parsi Kolah No Sarko
Brabourne Restaurant: Death of an Eatery
Cities are complex entities. They provide shelter for different communities who, over the years, generate their own sub-cultures, shops, markets and restaurants. This collection of sub-cultures can be termed ‘villages’. London and New York, to those who know them well, are in truth a collection of villages interacting with each other under the umbrella of… Continue reading Brabourne Restaurant: Death of an Eatery
Parsi Statues: Cenotaph To History
The route from Churchgate to Chhatrapati Shivaji Terminus is sprinkled with memorials to sentinels of Mumbai history. Only, nobody cares Sipping my masala chai one morning, I suddenly realized that the Khada Parsi statue, literally the Standing Parsi standing not far from where I live, had a name: Shet Cursetjee Manockjee, whose statue had been… Continue reading Parsi Statues: Cenotaph To History
