January 31, 2017 Translated into Simple English

Translated into Simple English

Parsis have unique pronunciation of ordinary Gujarati words so we have provided an English translation for many Spices, Vegetables and other processes. Parsi Gujarati, Hindi and other Indian terms. English Achar Pickle Adoo Ginger Ajmo  It’s “ajwain”, carom seeds, or bishop’s weed. “Ajmo” is a Gujarati word for this plant. The scientific (or Latin) name is […]

Read more
January 30, 2017 Motilal Masalawala  The best place for Parsi dhana jeera masala.

Motilal Masalawala The best place for Parsi dhana jeera masala.

I would like to let you know about my shop’s variety of parsi Spices pickles saryas and whole and grounded blended spices. Thank you. Please contact on 9821118557 Himanshu Patel M. Motilal Masalawala Sonawala building no. 2, Opp Tardeo Circle, Tardeo road, Mumbai -400007 Contact no.- 9821118557

Read more
January 30, 2017 BADAM NI BOI FUNDRAISER FOR ZAKOI WORSHIP CENTER FUND

BADAM NI BOI FUNDRAISER FOR ZAKOI WORSHIP CENTER FUND

Dear Friends, Yes, the BADAM-NI-BOI fundraiser is back! (See attached document on ingredients.  Each BOI consists of: crushed Almonds, sugar, flavorings, such as rosewater, corn syrup and only 2 tbsp of milk). The BOIs are $32 for a Pair, or $18 for 1 BOI (See more details on Shipping below, if you want them mailed […]

Read more
January 27, 2017

Know Your Food: Parsi Cuisine At A Glance

Jamva chaloji We all know how the lovely Parsi community came to the Indian subcontinent, but we seldom adore the culinary offerings of their underrated cuisine. With influences from Azerbaijani, Kurdish and Turkish cuisines, it’s intriguing how such a huge chunk stays unexplored. Chicken Farcha@Sodabottle Openerwala, New Delhi Chicken Farcha Move over fried chicken; Farcha […]

Read more
January 26, 2017 Heritage and History of the Parsis of India

Heritage and History of the Parsis of India

by Ashdeen Lilaowala “Behold, the flag of independent India is born! It has been made sacred by the blood of young Indians who sacrificed their lives in its honour. In the name of this flag, I appeal to lovers of freedom all over the world to support this struggle.” – Bhikaji Rustom Cama (1861-1936) These profound […]

Read more
January 24, 2017 Mava ni Boi – the easy way

Mava ni Boi – the easy way

Mava ni boi, I made for a library presentation of my cookbook. Mava ni boi is a fish-shaped dessert made from ricotta cheese, sugar, cardamom and vanilla. Fish is a symbol of good luck, prosperity and fertility. Using a mold* make these fish shaped desserts. The ingredients are not really fish but just sugar, ricotta […]

Read more
January 13, 2017

FEZANA 30th Anniversary

Journal Archive Current Issue FEZANA JOURNAL and the Federation of Zoroastrian Associations in North America  Print Subscriptions, Online Subscriptions are available to the FEZANA JOURNAL. (Click here to subscribe)  If you are not already a subscriber to the FEZANA JOURNAL, you don’t know what you you are missing. As FEZANA enters its 30th anniversary, and migrants […]

Read more
January 9, 2017 Dishoom Restaurant

Dishoom Restaurant

In Edinburgh, Shoreditch, King’s Cross, Carnaby, Covent Garden 2017 News Well, it’s nearly over. 2016 has been a real piece of work, and as the year draws to a close, we’ve had a chance to think a little about what it all meant and how it felt. In the meantime, we wish you and your […]

Read more
January 8, 2017 Catering by Chef Gulrukh Irani

Catering by Chef Gulrukh Irani

 

Read more
January 5, 2017 Parsi Berry Pulao

Parsi Berry Pulao

  by  Jennifer Mascarenhas Few of my friends went to Sodabottleopenerwala and relished the Parsi cuisine there! While talking to me, their demand arose for home cooked versions of the restaurant dishes! So, on a recent potluck lunch, I made Parsi Berry Pulao and teamed it with some parsi ‘ kachumber’ on the side. Mumbaikars […]

Read more
%d bloggers like this: