Bhicoo Manekshaw, elegant with her short, elegantly set silver hair, finger nails neatly manicured is 85 years and proud to be so. One of the best-known names in the world of gastronomical delights, she arrives before 11 every morning at her son-in-lawrestaurant Basil and Thyme at the Santushti complex. She oversees the menu for the… Continue reading Bhicoo Manekshaw:Recipe of youth
Category: Food and Beverage
Cyrus Todiwala: Master Chef in conversation
To understand the implications of these changes, I sit down to discuss the situation over a very hot lamb vindaloo with Cyrus Todiwala, late one afternoon at Cafe Spice Namaste, his Indian restaurant in east London. I chose to meet Todiwala for several reasons. At 51, he is slightly older than his London contemporaries and… Continue reading Cyrus Todiwala: Master Chef in conversation
Launch of Jeroo Mehta’s Parsi Cook Book
What’s the one thing that Parsis love to talk about? Food of course! The occasion was right for celebrating food on Monday evening as Jeroo Mehta spoke about her book consisting Parsi recipes. The evening was peppered with anecdotes and vignettes about Parsi food and people by the speakers consisting of Jeroo herself, food critic… Continue reading Launch of Jeroo Mehta’s Parsi Cook Book
Copper Chimney: Parsi Cuisine in Toronto
It’s unlikely cuisine – Parsi – in an unexpected place – Ajax. Its owners boast that Copper Chimney likely offers the only Parsi cuisine in North America. Owner Meharnosh Daruwala and executive chef Zubin Aria, both Parsi, opened the kitchen in April, 2007, borrowing the name of a successful fine-dining chain in India. They spend… Continue reading Copper Chimney: Parsi Cuisine in Toronto
Parsi Lagan Nu Bhonu: In Pictures
Lagan Nu Bhonu at a Parsi wedding or navjote is something that one and all look forward to. Here are some pictures of the entire lagan nu bhonu at one such wedding at Jeejebhoy Dadabhoy Agiary in February 2008.
The Navroze table
Parsis have a reputation for being major food lovers, as anyone attending a Parsi celebration will confirm. And that’s a reputation likely to be upheld on March 21, when Parsis the world over mark Navroze. While this festival is regarded as the New Year by just one of the three main sects of Parsis, the… Continue reading The Navroze table
Adaptable cooks
Indian Parsis, originally from Persia, absorbed various cultures’ cuisines and made them their own On a cool, gray San Francisco morning, Niloufer Ichaporia King, the author of My Bombay Kitchen: Traditional and Modern Parsi Home Cooking, was driving to the Alemany Farmers’ Market, an outdoor venue offering an incredible selection of moderately priced fruits and… Continue reading Adaptable cooks
Nauheed Cyrusi Actor
My taste buds are truly blessed for having inherited both, Iranian and Parsi blood. I get to eat the usual Parsi fare every day, and also get the opportunity to devour the not-so-common Iranian delicacies at home. Dhansak and Prawn kebabs are my favourite. Chelo Kebab (a combination of kebabs and rice) and Berry Pulao… Continue reading Nauheed Cyrusi Actor
Bombay central
by Haseena Jethmalani in the Indian Express. Come December and I await invitations from our Parsi friends with bated breath. For me, it’s more about the food, though the bhonu is to die for and the badam pak better than any tiramisu in Italy. I find the Colaba Agiary simply charming and have some beautiful… Continue reading Bombay central
