From the Swiss Alps to Down Under, Parsi home chefs guarding a rich culinary tradition in distant lands speak to...
Food and Beverage Articles
The Route to Parsi Cooking: From Pars to India and Beyond
We are happy to share that our friend Niloufer Mavalvala has come out with a new bookThe Route to Parsi Cooking: From...
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...
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...
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...
Darius Karani and Manuka Gold Liqueur: Flavours to tempt Asian tastebuds
Only at the end of the interview does Indian New Zealander Darius Karani reveal this surprising fact: Auckland boasts the third-highest population of practising Zoroastrians in the world, outside...
Adi Modi: Obituary
Adi Modi, who died on June 27 aged 60, was general manager for more than 25 years of the Bombay Brasserie in London, Britain's first upmarket Indian restaurant. Published in the Telegraph UK A...
The Journey of Rasna
In the 80s, anyone switching on to the national television channel Doordarshan for their daily dose of programmes — be it mythological, children's programme or even Chitrahaar — were greeted with a...
A celebration of Life
We do some Parsi-style gorging, even as it readies itself for the yummy Nowruz Festival The Iranians call it Nowruz. The Parsis, descendants of the ancient Zoroastrians in India, spell it as Nowroz....
Jeroo Mehta: 101 Parsi Recipes
Given that her book is considered a Bible by foodies around the globe, she's got fans from at least three generations if not more! Parsi cookbook author Jeroo Mehta has certainly made life easier....
Persia’s Private Cuisine Goes Public
One of the most common refrains I hear whenever the food in a particular country is uninteresting is, "Ah, but the best of our cuisine is only found in private homes, not in restaurants."...
Majestic Bakery: A slice of heaven
This humble bakery is also home to such delights like the charming little glass cakes. As I cruised down the busy MG Road, Pune, a tantalising smell tempted me to slow down. By Lakshmi Nair | Deccan...
Theobroma opens in Bandra
As patisserie Theobroma opens its second outlet we talk to owner Kainaz Messman about the toils and joys (not to mention kilos of cocoa) involved in satisfying Mumbai's sweet tooth. By Alisha Patel...
This Parsi cook’s secret lies in her grandma’s recipes
Enter Aban Pardiwalla’s home on Pedder Road, and Kylie and Kinky scramble forth to greet you. After the ceremonial sniffs, the Lhasa Apsos ease out, allowing us to concentrate on the talk. “I am a...
Minority Rapport: Chef Kaizad Patel
Third generation Parsi chef Kaizad Patel is in town to help Delhiites nurture a taste for Parsi food “At a Parsi wedding no one remembers who the bride or groom was, but everyone remembers who the...
Aban Pardiwalla: The best home food from someone else’s kitchen
“When my mother would ferment grapes, the entire building knew that the Contractors were making wine,” recalls Aban Pardiwalla of her neighbours’ displeasure at the stench the fermentation would...
By The Way: Mumbai Restaurant With A Cause
Sitting in this quaint restaurant, just gullies away from the furious churn of the Arabian sea, watching the rain steam up the glass double doors that open up to a leafy Grant Road lane, it’s hard...
Pasta on the patra
The Parsi lagan nu bhonu, the last of the purist community wedding feasts in the city,is also going the mishmash way By Mahafreed Irani | TNN When Sam and Freny Satha were preparing to send out the...
Perizad Zorabian, The Monsoon and Chicken Shashlik Sizzlers
The odds that you might catch vivacious actor Perizad Zorabian in cook’s garb are narrow. By Ismat Tahseen / DNA Says the mother of two, “I rarely like to try my hand in the kitchen but my husband...
Britannia restaurant: Flying food and other Parsi tales
Boman Kohinoor and his son/chef Romin tell CNNGo the long history of Britannia & Co. and share the sacred sali meat recipe from one of Mumbai's best loved restaurants Article by Aarthi Gunnupuri...
Kainaz Messman at Theobroma
I am a waitress... a cleaner... whatever my business needs me to be' As patisserie Theobroma opens its second outlet we talk to owner Kainaz Messman about the toils and joys (not to mention kilos of...
Obituary: Dr (Mrs) Katy F Dalal
Today is the Public Condolence meeting to mourn the death of Dr. Katy Dalal, who passed away recently. Details below. The following is an obituary written by Homai N. Modi and printed in the Mumbai...
Katy Dalal Passes Away
Parsi Khabar is saddened to announce the passing away of Dr. Katy Dalal yesterday. Katy Dalal is legendary for her culinary skills especially with Parsi cuisine. Over the years we as a family have...
The Iranian Pilao: Berry at its Best
The Zereshk Pilao is one of the most stunning rice dishes one can possibly serve. The dish has a warm ruby glow with the burberries studding the rice with colour and the saffron with fragrance. This...
Dorabjee & Sons: Flavours of the Past
Going to Dorabjee’s is like stepping into the pages of a Farrukh Dhondy short story (many of which were set here, in the gullies of Sarbatwala Chowk). In fact, looking around, we could swear we...
Murree Brewery Still brewing in a dry land: Pakistan’s Parsi Brewery
Still brewing in a dry land: Pakistan's only beer and whisky firm After 150 years, business is booming at Pakistan's only beer and whisky firm. Andrew Buncombe finds out why On the walls of...
Akuri: Eggsciting recipes
One of my favourite breakfast preparations is scrambled eggs, even higher on the scale of delicacy, is the akuri, a much underrated dish. Akuri means egg curry in its most basic sense.It is like...
Parsi Memories: Ideal Restaurant
By Rusi Sorabjee IDEAL RESTAURANT ….a gastronomic heaven (Still there in 2009,But shifted about 100 mtrs away and inside from main road.) (The IRANI Restaurant… quintessentially Zarathushti...
Paris Bakery
The opening line from an old and much loved nursery rhyme buzzed around my ears, as I walked to the romantically named Paris Bakery recently. The origin of the name of this perennially crowded shop,...
Authentic Irani Food in Bombay: Cafe Universal
It's funny that the only Irani features in an Irani cafe are black tea and its owner. The menu usually has Parsi food, which has more in common with Lucknow than Tehran. It's ironic that the city's...
Jamva Chalo Ji at Zamu’s Place
The Guide drops in at Zamu's Place to celebrate the Parsi New Year Today's Special at the 22-year old Parsi eatery on DP Road is a mouth-watering spread of Kid Gosht, Sali Chicken, Mutton Pulao Dal...
Chef Farrokh Khambata: Eat Drink and Be Merry
By Dipti Nagpaul D'souza For a true foodie, there isn’t a feast bigger than the Parsi New Year. On the day of the feast, you’ll find a non-follower for every Zoroastrian queued up outside city...
The Time and Talents Club Recipe Book
A Dhansak that dates back to the 1930’s Circa 1965, when Villie Mehta would feverishly cook in the kitchen of the Victory stall at Apollo Bunder, her biggest worry was the dhansak going out of...
Parsi Cheesemakers: Say cheese, desi ishtyle
ABC Farms: The Parsi-run establishment, by the trio of Rohinton Aga, Adi Bathena and Eruch Chinoy (hence the ABC), have over 60 varieties of cheeses. ABC farms: 20-26810555. All local cheeses retail...
Parsi Cuisine in Los Altos, California
Around the corner from Spicy Leaves, Panini’s proprietor Dinyar Anklesaria has an exciting sideline to his main business of providing sandwiches for the lunchers of Los Altos. Anklesaria, Indian...
Food Pilgrimage to Udvada
Kunal Vijaykar....the famous foodie takes you on a pilgrimage to Udvada.....but its not a religious pilgrimage. Its a Food pilgrimage. Be warned that this will leave you all hungry and yearning for...
New Rasna kids: Arzeen and Avan Khambatta
If you miss the adorable girl from the 'I Love You Rasna' campaign, then this news is going to be heartening for you. The Ahmedabad-based Rasna Group is likely to launch chairman Piruz Khambatta's...
Lord Karan Bilimoria on the Sale of Cobra Beer
The following interview appeared on Livemint The UK-based wholly owned subsidiary of New York-listed Molson Coors Brewing Co., Coors Brewers Ltd, has acquired majority stake in Karan Bilimoria-owned...
Pakistan’s Parsi Brewed Beer: Murree
RAWALPINDI, PAKISTAN // The stout walls of the Murree Brewery serve as a reminder that there is more to Pakistan than the Taliban. The news headlines in recent weeks have focused on how Taliban...
Dhansak: A Ripon Club Wednesday Tradition
Kalyan Karmarkar writes a wonderful post with great pictures about a Wednesday lunch at Rippon Club. You get dhansak for lunch at a few restaurants such as Britannia, Mocambo and Paradise at South...
Diana and Mehernosh Kotwal: Parsi Restauranters in New Zealand
Lucky, lucky Beachlands residents! They have in the heart of town a superb Indian restaurant where the talented chef can char-grill a steak or prepare the perfect saagwala with equal ease. Formerly...
A Taste of Persia, and Old Bombay: Irani Chai Restaurants
By Kavitha Rao MUMBAI | As Mumbai’s classical architecture gives way to skyscrapers, the curious traveler needs to be quick to see those parts of old Bombay that still remain. There were once...
Mumbai’s Parsi Restaurants: Get It While It’s Hot
TIME Magazine: Deena Guzder With the warmth of an endearingly eccentric relative, 86-year-old Boman Kohinoor of Britannia Restaurant, tel: (91-22) 2261 5264, in south Mumbai, exclaims, "You...
Brun Pav Bun Maska and Chai
By Mark Manuel for the Times of India. Sahebji, and Navroze Mubarak! I present Boman Irani and Shenaz Treasuryvala, Zoroastrians both; he a blustery and excitable Irani, she a petite Shenaz...
There is nothing like Parsi Bhonu
Mumbai: It's that time of the year again -- a day when every Parsi home will prepare traditional foods in a special lunch, for March 21 that marks the vernal equinox is special to Iranis and Paris...
A Persian feast for spring equinox
A Zororastrian celebration of this often-overlooked cuisine is the perfect antidote to Lenten guilt By Alex Renton Tonight we're going to eat Persian: herbed and spiced rice, smoked fish, baklava...
Norooz Celebrations in Dubai
What is Norooz? Norooz, the Iranian new-year holiday, is celebrated on the first day of spring – according to the Persian calendar – and goes on for 13 days. The holiday is commemorated by spring...
Daddy’s Deli: Parsi Cuisine in Bangalore
Daddy A combination of Persian and Gujarati food, Parsi cuisine is interesting and flavourful Zarine and Nozer Daroga are both passionately fond of food, so they decided to open a restaurant...
NZ Parsis : Battle to beat obesity
Members of the Indian community are fighting obesity and have the second highest rate of diabetes after Pacific Islanders. JACKIE RUSSELL reports. THE obesity rate for South Asians living in...
Of Dhansak and Nan Khatai
During the sixties, the city had over 3,000 Parsees. Today, there are just 650, and the community is counting every birth and death. Thus, when the Parsee Club on the Maidan recently completed its...
Face-to-face with chef Kaizad Patel
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,...
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...