Food and Beverage Articles

For decades, Iranian cafes have been a popular haunt for youngsters looking out for their daily quota of bun-maska and chai. Standing strong since 1964, Café Yezdan has seen modernization,...

The blogger and entrepreneur who runs Bawibride.com cooks her grandmother’s prawn curry recipe just in time for Navroze Mamaiji’s secret Perzen Patel is exactly the kind of woman I never want to...

As yet another Irani café announces its closure, we revisit the history of the Irani’s popular staple, the humble ‘mawa’ cake By Pooja Vir | Livemint The year 1981 saw the release of Manmohan...

“This Parsee chicken dish will please everyone,” says Cyrus Todiwala, one half of The Incredible Spice Men and the chef behind Café Spice Namasté in London. “It’s not too hot, and it signifies...

Chef Jamsheed Bhote lays down a true-blue Parsi cuisine at an exclusive food festival on at The Trident Author: PRIYADERSHINI S. Source: The HINDU Happy and effusive, Jamsheed Bhote is...

Perzen Darukhanawalla Patel is a newly married “bawi”. And as she informs us below, is now blogging about life after marriage, with a major thrust on the ultimate essence of Parsidom….food !!  ...

Once famous for their brun-maska chai, egg dishes and kheema pav, these, Irani cafés now also serve fast food, Mughlai and Chinese. Author: Kaushani Banerjee Source: DNA India The once thriving...

One swears by tradition, the other welcomes technology. But both whip up rare-to-find silken mounds of Iranian heritage. By Anjana Vaswani | Mumbai Mirror Some time after sunrise, the call of a...

Once something is out of fashion in India, the West recycles it and makes it trendy again. Newly-opened Bombay Irani Café, Dishoom, in Britain’s capital, shows us how. Article by Naomi Canton |...

Mumbai’s grand old Parsi cafes are a symbol of the city’s diverse cuisine and ethnic groups, but they are a dying breed. I eat the best crème caramel of my life in 26?C heat, with life-sized cutouts...

If Parsis made doughnuts and baklava, they'd taste like bhakras and ghari. Mirror looks at tea-time darlings in Bawa homes Article By Roxanne Bamboat | Source: Mumbai Mirror Baklava is one of the...

Mumbai's grand old Parsi cafes are a symbol of the city's diverse cuisine and culture, but on a foodie tour of the city our writer finds out they are a dying breed By Rosie Birkett | The Guardian I...

If you haven't gone beyond lagan-nu-custard, you ain't seen nothing yet. The first of a two-part series on deliciously sweet Parsi snacks. By Roxanne Bamboat, Mumbai Mirror While the rest of Mumbai...

For the fun-loving Parsi community, one of the most integral elements of a good life is a grand, tasty meal. By Rachel Fernandes, TNN Think Parsi food and there are some trademark dishes that are...

On March 20 Iranians and the Persian diaspora will celebrate Norouz, the Persian New Year. Norouz has its roots in the second century AD, when the founder of the Zoroastrian religion, Zoroaster,...

Memory isn’t the most reliable repository for facts, of course. Nor is Google. But, when one talks of a South Mumbai snack bar that has a history dating back to the time when Malabar Hill was still...

Surat is well-known as the city of silks, satins, brocades and diamonds, but together with textiles and jewellery, few leave the city without buying a box of nankathai, khari and butter biscuits....

Tanaz Godiwalla is the undisputed high priestess of Parsi wedding catering. Families are known to call Godiwalla before they book a venue or finalise the guest list. We wouldn’t be surprised if a...

All Parsis grew up drinking Duke’s Mangola, Raspberry and Lemon. Alas, the company as we all remember is no more. However Pepsi Co. which owns the Duke’s brand is planning to bring these very drinks...

Its never easy finding good Iranian and Parsi food in Chennai, so when a good Parsi friend told me about Shiraz- an Iranian Restaurant in Chennai, an immediate schedule for lunch was worked out......

The culinary event will see Michelin chefs gather at the Sofitel Dubai on Jumeirah Beach. Participating UK chef Cyrus Todiwala explains more Interview by Charlie Lyon |HotelierMiddleEast.com On...

Katy Dalal was one of the doyens of Parsi cooking for decades. She passed away two years ago this month. To those of us who have eaten her food, the taste remains in the mouth forever. And her...

In London, Flavors of India Without the Fuss Article by Mark Bittman | NYTimes MORE than 15 years ago, the first “upscale” Indian restaurants began appearing in London, including the now-famous...

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...

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...

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...