translated by Rita Kapadia Chokha ni Rotli * or Rice Flour Rotli * is an age old bread enjoyed in India by the parsi community. Yes, all rice (in its natural form) is gluten–free. This includes brown rice, white rice and wild rice. In this case, the “glutinous” term refers to the sticky nature of therice and not the gluten protein found in wheat, barley […]
Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia. Re-print paperback and digital free download.
Cooking book “Vividh Vani” by Meherbai Jamshedji Wadia Vividh Vani. (Volume 1): In Gujarati Language. Volume 1. by Meherbai Jamshedji Nusserwanji Wadia Vividh Vani. (Volume 2): In Gujarati Language. Volume 2. by Meherbai Jamshedji Nusserwanji Wadia Volume 1 Product details Paperback: 792 pages Language: Gujarati ISBN-10: 1724206532 ISBN-13: 978-1724206534 Product Dimensions: 6 x 1.8 x 9 inches Volume 2 […]
Ambakalyo is Parsi Original. We used to have it at a Gahanbar / Ghambar which is a feast given in honor of a beloved who has passed away. Held as a charity event, all the residents are invited free of charge in old towns like Ahmedabad, Navsari, Surat, Bharuch in India. Served with Vaal ni […]
Eggs on Potatoes and Onions (Serves 6) Recipe by Hilla JK Daruvala from Time and Talent Book. Ingredients 6 eggs 1 lb potatoes 2 tbsp ghee 1/2 lb onions (slice thinly) 2 green chilies (chopped) 2/3 tbsp salt 1 tbsp chopped coriander leaves Method Cut potatoes into small cubes. Heat ghee and fry onions for […]
The event was wonderful! It was a pleasure to share my history and heritage with the Carlisle town folk, who attended this even with the cold weather in January. There was a ice and snow storm going on outdoors, but warm, hot and spicy food was had by all indoors. The library staff was so […]