British, Portuguese and French influences

Parsi recipes travelled from Persia to the beaches of Gujarat, up north India, then to the west of India, east India and south India, acquiring technique and adding new flavours to the food. Pallonji raspberry soda is a popular drink served during Parsi weddings.(Shutterstock) Despite their dwindling population, the Parsis strive to preserve the legacy…

YouTube Channel for Parsi Cuisine

Treasured Grandmother’s Recipes

Zoroastrian Parsi Celebrations and Ceremonies Authored by Mrs. Rita Jamshed Kapadia Illustrated by Mrs. Rita Jamshed Kapadia Edition: 1 Hello, I would like to present an journey into the Food, History and Heritage of the Zoroastrians of India. This cookbook is written for today’s generation of cooks and food enthusiasts. It provides an immersive cultural…

Direct Book purchase plan gives you a low price on our cookbooks

Exclusively purchase printed / paperback cookbooks directly from this site.                                                                     Direct Link:  http://www.ParsiCuisine.com/cookbooks

FEZANA JOURNAL and the Federation of Zoroastrian Associations in North America

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.

Anthony Bourdain Doesn’t Like Any Indian Restaurant in Manhattan

Globe-trotting TV chef Anthony Bourdain talked to Vogue India after the launch of his new website Explore Parts Unknown, and he had some shade to throw at his hometown food scene. Though Bourdain loves Indian food, he claims that New York doesn’t have a single Indian restaurant that he likes: Back home, we are really…

Anthony Bourdain’s Field Notes

PUNJAB, April, 2014—In India—Punjab in particular—the thing you notice first, the thing that stays with you, is the colors. They pop, they leap right out at you. It’s like somebody, just before you got off the plane, changed the lenses in your head, which turned up your color receptors from 7 to like 14. You…

Meet Chef Peri and Chef Rohit from Spice Ladle

Spice Ladle creates fresh wholesome gourmet food with an ethnic touch, using natural high quality ingredients. A combined 24 years of hospitality experience, especially in food and beverages, helps Chefs Perinaz Avari & Rohit Kapoor to consistently showcase their creativity in the kitchen. Frequent travels have lead to interesting global food experiences, often reflected in…

Food Sustainability at New York’s Graffiti Earth Restaurant

Chef Jehangir Mehta Gives Us a Taste of His New Restaurant in New York – Graffiti Earth MEHTA: About 20 to 30 % of food is wasted per year! Creativity is in Graffiti Earth’s Menu Farm to Table Eating: Example salads, soups made from farm purchased food. Watch the New York Cheddar TV Show:  …

Celebrating Navroze – 2017 Shahenshahi New Year

“Nav” (meaning new) + “roze”(meaning day)  = “New Day” The Zoroastrian Jamshedi Navroze / Nowruz / Nooruz is on March 21, 2017. Nowruz  Celebrations All the Zoroastrians observe this festival by performing all the rituals and rites with full devotion and duty. A particular sect of Zarathuhtis  – “Parsi ” resides in the western part…

The Carlisle Gleason Public Library Presentation and Feature Story

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…