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.
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 […]
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 […]
“Bombay Coast” is the named appropriately for the original bombayite Indian cuisine served by Zubin Kolah. Offering dine-in, take-out and catering services, this restaurant in San Diego California is known for lunch specials. Zubin cooks Parsi food on order. His specialities are sali boti, mutton dhansak, patra fish, vegetarian paneer patia, shrimp patia, and delicious […]
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 […]
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: […]