Indias Parsi Cooking Vessels
Popatjee Pan PHOTO CREDIT: Rhea Mitra-Dalal Popatjee Recipe Reviving the Art of Kalai from Lucknow, a tinning process of utensils. Earlier the metal of copper and brass were used in…
Read MorePopatjee Pan PHOTO CREDIT: Rhea Mitra-Dalal Popatjee Recipe Reviving the Art of Kalai from Lucknow, a tinning process of utensils. Earlier the metal of copper and brass were used in…
Read MoreFeriyas is a colloquialism from Feriwalla, Gujarati for someone who takes a ‘Fero’, a round of some place. During the struggle for Indian Independence, people used to have Prabhat Feri,…
Read MoreIt is no exaggeration to say that Parsis, the Zoroastrians of India, take their food seriously – very seriously. Love of good food and drink plays a central, oftentimes quirky,…
Read MoreIngredients 1 cup fine powdered sugar2 cups roasted and ground Almonds or Hazelnuts3 eggs white1 tsp. vanilla essence1 ½ cup very lightly roasted slivered/flaked almonds1 tsp. Butter for greasing fingers2…
Read MoreThe Parsi community in Karachi has always been a minority, but one that has left an inimitable legacy. Late Jehangir Framroze Punthakey, in his book, The Karachi Zoroastrian Calendar, called the Parsis, “the…
Read MoreCongratulations to our member Erik Treasuryvala for his Pav Bhaji Masala and Pav Bhaji recipes. Erik says - Pav Bhaji has its origins in the civil war of America in…
Read Moreby Ervad Marzban Hathiram Editor's Note: Sweet and Crispy Parsi Puri stays for a long time like a month. It is fondly called Tal Papra. Made from sesame seeds (Tal), cardamom and…
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