K. Rustom Ice Cream Menu for your ready reference.
This fish shaped dessert is very popular among the Indian Parsi community. It is molded in the shape of a fish because the fish is a symbol for fertility and good luck. It can be sliced and eaten as dessert. Storage Instructions: Can be kept outside for 2 or 3 days, refrigerated for a couple […]
BOSTON–Here is a list of Indian restaurants in Massachusetts. We are taking in reviews. See them below along with the restaurant menus: (Do check again for new reviews and list updates) If you have a experience – Please send us the review with following: Name of the restaurant, address, phone number and website address. ACTON […]
@Parsis are predominantly in Mumbai and the west coast of India, #DelhiGate is home to a #Parsidharmsala which has the @Parsi #firetemple in its precincts and displays the culture and flavor of the @Parsicommunity. The misunderstanding that #Parsifood is generally #nonvegetarian is dispelled when @Charlesthomson helps himself to sumptuous vegetarian #Parsithali and an unusual #Parsichai […]
The place of Tea in Indian Culture
Indians love tea, they are crazy about it – and they even have a special word for it – chai.
India is one of the largest tea growers in the world. Tea is grown in the north and the south – in exotic places like Munnar in Kerala, Darjeeling, Assam, and Nilgiri Mountains. The tea gardens are a sight to see. Beautiful terraces are carved into the earth and from far they look like manicured gardens. Tea from Darjeeling and Assam is world famous for its aroma and taste.
Tea was introduced in India by the British during early 1900’s, those were early days of the British Raj. Large swaths of land were converted for mass tea-production. Ironically, the British introduced tea in India to break the Chinese monopoly. Tea was originally consumed by the westernized Indians, but it became widely popular over time. Today, looking at the popularity of tea one cannot tell of its origins from China.
But the story of story of tea in India goes beyond the tea gardens in exotic mountains and valleys, covered with mist and lush greenery. Tea is woven intricately into the Indian social fabric.
Chai is the common equalizer in India – from the rich to the poor. No matter what their position in life, an Indian relishes a cup of tea. The rich ones have their tea served in fancy tea-pots, delicate porcelain cups on well laid out tables with cookies and pastries. The not-so-affluent have it in more humble settings. But the joy and satisfaction is the same.
No matter where you go in India, even the remote village, you are likely to find a tea-stall, with a Chai-walla brewing the concoction, squeezing every last flavor. There is always a crowd of eager and tired folks waiting patiently for their chai. Tea re-vitalizes your body. It is a great anti-oxidant.
India has one of the largest railway networks in the world. Every train station has tea-stalls. Hawkers carry tea-buckets doling out hot cups to weary travelers as the trains pull into the train stations. One of my enduring memories growing up in India is traveling on the train in the sleeper-coach and waking up to the lilting calls of the tea-hawkers.
There are many stories of how tea brings people together. When you visit friends – tea and snacks are probably the most common offering. A cup of tea bonds friendships and heals differences. A guest rejecting an offer of a cup of tea may even hurt their feelings. The ultimate bonding is sharing a cup of tea – between two people – albeit in different saucers. When you visit a commercial establishment, as a sign of respect for the customer, tea is offered. Read more in my cookbook for Tea.
Recently, I was invited to speak and present “The Place of Tea in Indian Culture and the Kerala Tea Gardens” at the Boston Athenaeum. Here is a short synopsis. I am delighted that my Cookbooks were displayed and showcased in the museum! Thanks Hannah Weisman! Hannah is the Director of Education at Boston Athenaeum.
The museum is a historical place and encourages historical books. The Boston Athenaeum is steeped in history. Founded in 1807, the Boston Athenæum is one of the oldest and most distinguished independent libraries and cultural institutions in the United States.
Tea / Chai Recipes:
Teas of India Cookbook
More on The place of Tea in Indian Culture on ParsiCuisine.com
There are many Irani Bakeries in Mumbai, India. You must have heard of the Kayani Bakery, but have you heard of the Yazdani Bakery? Yazdani Bakery is an Irani cafe or Persian style bakery in Mumbai, India. The bakery was opened in 1953 by Meherwan Zend, an Irani baker. All products in the bakery are handmade, and baked in diesel ovens. The bakery draws […]
FRANCHISING PROVIDES AN ALTERNATIVE PATH FOR ARMAAN DIVECHA, FRESH BURGER’S ONLY MILLENNIAL FRANCHISEE Before becoming the youngest Fresh Burger franchisee in the company’s history, Armaan Divecha was an unmotivated student, dragging his feet to his university classes. “I took some courses and considered a few majors, but school wasn’t really motivating me,” Divecha says. “I was feeling […]
By Marzban Hathiram Today’s afternoon Stum – Goan potato curry with basmati rice and kachumber – a lightly tossed onion, cucumber and carrot salad with coriander leaves; some pomegranate seeds, cow’s milk, a rose and freshly drawn well water… Bon apetit! There is deep spiritual significance behind each of these offerings as they represent the […]
FAKE SITE – KAYANI bakery, PUNE has published in the newspapers that they do not sell their products online nor do they have any branches & that someone is either selling fake products or are selling unethically that is without their permission. They’ve also requested public not to buy online
The year 1981 saw the release of Manmohan Desai’s blockbuster Naseeb. While it is Amitabh Bachchan’s famous image of cage-fighting, Kim’s lip-reading talent and Hema Malini’s pink boa that make the film unforgettable for most, I will always associate the film with the beginning of a love affair with the mawa cake (click here for […]
Bahman mahino is the month (June) when some religious parsis do not eat meat. Fish is allowed for a wholesome diet with vegetables. Recipes: Dry Bhindi (Okra) ~ Vaghareli Khichri ~
Bring in the rain! Parsi Custom of bringing in rains by an community effort of collecting Rice, Dal and Ghee to make Khichri
You may have heard of the American Red Indian Dance for Rains, but have you heard of the Parsi Custom of bringing in rains by an community effort of collecting Rice, Dal and Ghee to make Khichri? In Navsari (a small town in the Gujarat State of India) often referred to as the “Dharam Ni […]
Woodlands staff, including Jay (manager), Ram (chef) and Annu (owner) courtesy: Woodlands Restaurant in LA
HOW TO PERFECT THE IMPERFECT ART OF IRANIAN RICE TAHDIG by Naz When I first moved out of my childhood home, only a week went by before I found myself craving my mother’s cooking. Specifically, I missed Persian rice with tahdig—the prized golden, crispy crust at the bottom of the rice pot. Rice is the crown jewel […]
‘Granny Sathe Jamwanu’ is a Parsi feast not to be missed. Recipes are linked complements of this ParsiCuisine.com site. Of the five ladies, 93-year-old Perin B Dittia is the eldest. She is dressed in a blue sari, her pearl necklace has blue stones to match her sari and a white-dotted blue hair-band keeps her silky […]
Article credit: Meher Mirza of NDTV The Parsis take their food very seriously. No wonder, since Parsi cuisine perfectly braids together Iranian, Gujarati, British, even Portuguese and Goan influences. Think dhansak with its roots in the gently-spiced meat and rice dishes of Iran, layered with Gujarati spices and dal. Or imagine saas ni macchi, transforming an insipid béchamel […]
The 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 makers of the Karachi of today.” They belonged to the elite in Karachi, with the city’s first mayor, Jamshed Nusserwanji, also belonging to a Parsi […]
Congratulations 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 the 1860s. Read more here… Erik is a member of the Facebook Parsi Cuisine (PC) group and regularly shares his creations with us. I am […]
by 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 nutmeg powder, and caraway seeds. As I get ready for a very important prayer day tomorrow, here’s an old recipe not very commonly made today.. […]
by Kainaz Antia Kiku Engineer : passionate about food and fitness An array of dishes made by Kiku’s Kitchen in Chicago. “No two days of cooking are ever the same but I love the fervor and exhilaration of it all,” says Kiku Engineer (née Mistry), nicknamed “the Godiwala of Chicago.” Sorely disappointed when she realized that […]
“Rita Jamshed Kapadia” has authored and published several Parsi Cuisine Cookbooks & eBooks. From time to time we will share recipes from Cookbooks of “Rita Jamshed Kapadia” on the facebook “Parsi Cuisine” PC group. Group members can post/share their recipes for “FridayFiesta” Contest held by ParsiCuisine.com. (see rules). Posts do need to be approved to […]
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Dhansak takes off at Heathrow! He’s the Bombay boy who’s cooked his way into British hearts with his innovative twists to authentic Indian cuisine. Cyrus Todiwala, who graduated from Mumbai’s BK Somani Polytechnic and trained as a chef with the Taj group, has for over a decade so excited the palates of even the curry […]
Looking for Bombay Bakery Coffee Cake Recipe? Why wait for a trip to Hyderabad when you can replicate the famous cake’s recipe at home? Nostalgia is a beautiful thing — it comes with editing, and our brain selectively remembers only the very wonderful. One memory I cherish is the legendary coffee cake from the famed […]
Recently, We had a celebrations party at the function room in the restaurant. The buffet food was awesome, tasty and in abundant variety. From Pani puri, samosas, bhajia, fresh dosa, chicken, goat curry to biryani they had over 25 dishes to eat. Dessert was Jalebi and Fruit with Masala Chai. We give a 5 star […]
While vacationing in Dahanu a couple of years back, and driving back to Gujarat from the Maharashtra state. I saw fisher women selling promfrets, pronounced locally as pamplets on the roadside. Dahanu is a coastal town and a municipal council in Palghar district in the state of Maharashtra, India. It is located 110 km from Mumbai […]
Recipe for the Bombay Duck Pickle (Dried Salty Fish Pickle) The Parsi community loves Seafood and this Bombay duck patio preparation shows their desire to eat fish in all seasons. The native Fish called Boomla (or Bombay Ducks) is abundant in the rainy season in Tarapore, Mumbai and other places. The villagers dry and salt […]
by Meher Mirza The Parsis especially have taken the nankhatai to their heart and it is to my favourite Parsi cookbook writer that I turned for the recipe. This is of course, my well-thumbed copy of Bhicoo Manekshaw’s Parsi Food and Customs in which she writes, “Parsis have no boundaries when it comes to good food […]
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 […]
by Jenifer Petigara Mistry Growing up in Surat and that too the old part of the city, at 10-12 years of age Makar-Sankranti was a day full of loud music blaring from the rooftops, “Kaipo Chhe” or “Kaipoch” or”aye peli peeli gayi ” or “Laali ni pi” sounds. In the narrow streets, there would be […]
Satisfy your Parsi Food cravings. We hope you will cook delicious, mouth-watering food with the recipes, cookbooks and videos provided on this site. Get $5 off our books for the coming Parsi New Year Celebrations. Apply Discount Code “AFDX5BD5” * Sale ends August 31, 2017 Click on image to go to the Amazon Create Space shopping cart. Next, add […]
I was at a modern food superstore in Bandra, Mumbai’s swish suburb, the other day. I walked past rows of imported gourmet cheeses, pastas and meats when I suddenly spotted a group of blue coloured packs which looked as if they were cheerfully waving at me. A closer inspection showed that they were packs of […]
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 […]
If you happen to travel to Sacramento California and ask any one where one finds a good restaurant serving Parsi food, they will tell you not to miss the restaurant operated by Dinyar Noshir Anklesaria. by Aspi Ustad – Vancouver, Canada He is a name synonymous with Parsi Food in Northern California. People who know […]
Celebrating Zoroastrian Festivals and Traditions Authored by Mrs Rita Jamshed Kapadia Book explains Zoroastrian Ceremonies of Parsi Weddings, Navjotes, Agarni, Pug Ladoo Ceremony, Death and Birth Ceremonies These ceremonies of joy and sad days are celebrated with Indian Parsi Foods. (Recipes: Inspired by old traditional parsi cookbooks like the “Vividh Vani”, Kapadia has come up […]
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 […]
DINING From hearty Italian, to aromatic Indian to the piquant spices of fine Chinese, fine-dining restaurants at Taj Lands End, Mumbai, will make you travel the world. Savour each unique recipe perfected. Whether it’s cooking up innovative dishes or infusing recipes with genuine flavours, winner of the Best Lady Chef, Amninder Sandhu continues […]
Recipe of Batasa Is it true that the Dotivala family invented the famous Parsi Batasa ? How and when did this come about? Yes, our forefathers were the inventors of the famous tea time biscuit popularly known as Batasa. It was in the early 1800’s when our forefather Mr. Faramji Pestonji Dotivala joined the Dutch […]
Photo courtesy Michael Files Fathers, mothers and grandmothers still figure in the new wave of Indian restaurants showing up around metro Atlanta. But family tradition is a touchstone rather than a millstone, nowadays. And please don’t bring up those bad old memories of face-stuffing buffets set to wailing sitar soundtracks, or you just might elicit […]
by Meenakshi Iyer, Hindustan Times, Mumbai Since its opening in Gurgaon two years ago, SodaBottleOpenerWala (SBOW) has enjoyed good reviews from patrons and critics alike. Whether it is the décor — complete with a make-believe family tree of Rustom SodaBottleOpenerWala (the Parsi mascot who appears on plates, coasters and stirrers) — or the menu, that […]
Mehernosh Daroowalla and his team were proud to cater the lunch for the inauguration. Originally from Mumbai, India, Mehernosh has a business background and a passion for the food business. Mehernosh opened his first restaurant, India On The Hudson, quickly followed by Karma Kafe, both located in Hoboken, NJ and known for specializing in regional […]
For most of us, the upcoming Gudi Padwa weekend will be the last of the long weekends (unless of course you are one of those lucky chaps who also have the Ram Navmi weekend off). This will follow an almost three-and-a-half month drought of public holidays that will extend all the way up to the […]
Inauguration of the Dar-E-Mehr in Pomona, NY. The food served was delicious and one of the delicacies was Sheroo’s Malido. Malido Sales from 2013 – 2016 and for this event are an on-going fundraising effort by Sheroo that speaks of the dedication and loyalty of the Kanga family. Fresh Malido Trays were made by Sheroo for […]
Udvada Where The Fires Are Always Burning The holy town of Udvada is where the sacred fire of the Iranshah Atashbehram is burning since Zoroastrians came to India, writes CYRUS H. MERCHANT. And outside, in small Parsi homes and a lonely bakery, a different kind of fire burns, keeping the community’s cuisine alive, says MARK […]
Played and sung by Zane Commissariat. Dhansak in the Night . . . . . [Sing to the tune of – ‘Strangers in the Night’] Dhansak in the night . . . Sali boti ‘nay Daru pi ne tight Curry-ma kolmi . . . mothi-mothi Then everything is all right . . . . When […]
Chef Jehangir Mehta opened Graffiti in the East Village of New York City in 2007 after being highly acclaimed at New York City restaurants including Aix, Compass, and Jean-Georges. It all started when, much to the amusement of his family’s maids and cooks, Mumbai-born Jehangir took an interest in the goings-on of the kitchen. […]
By Michael Snyder Editor’s note: See Floyd’s Indian Spiced Tomato Egg Casserole with Parsi flavors Even without a New York restaurant of his own right now, Floyd Cardoz remains one of the city’s most recognizable, celebrated chefs. It’s been half a decade since he closed Tabla, the highly decorated modern-Indian restaurant he ran with Danny […]
By Chris Crowley It’s worth the wait. Photo: Konstantin Sergeyev New York’s ice-cream wars have really ramped up in recent years, spurred on by a bevy of excellent new shops and stakes-raising creations like the black-and-white-cookie ice-cream sandwich and, uh, Kanye West Ice Cream Week. The latest contestant in this frozen-treat frenzy isn’t even […]
Grated deep fried potatoes topped with eggs, sunny side up. An easy to make Parsi breakfast dish. by Chef Dharmendar, Mocha, New Delhi Ingredients 3 eggs2 tsp olive oil4 Tbsp Sali (Sali is available in the market or you can make these at home by deep frying partially boiled grated potatoes.) Salt and pepper, to taste […]
by Meher Mirza Cyrus Dotivala talks to Zororoots participants at Surat’s Dotivala Bakery. Photograph from Zoroastrian Return to Roots team I’m going to be honest with you. I’m a Parsi but I’ve always had a somewhat tenuous love for Parsi food. Of course I liked the odd dish here and there—dhan-dar chawal, […]
A mega festival, with exhibits being brought from world over, is being proposed by Minority Affairs Ministry for March next year Article by Sobhana K Nair | Bangalore Mirror New Delhi: In March next year, Delhi will be hosting, for the first time ever, a celebration of Parsi culture, with three exhibitions, one of them […]
Instead of booking a table at a city Bawa eatery on Parsi new year, drive to Udwada for boi, dal-chawal and patio 1. The Hormuzd Bakery stall outside Iranshah Atash Behram stocks crumbly nankhatais and spongy bhakras; 2. Breakfast at Ahura: Parsi poro, akuri and salli par eedu with fresh pav make a jumbo breakfast at […]
Dotivala The ‘Batasas’ Family of Surat UpperCrust visits Dotivala, Surat’s oldest bakery, which is known all over India for its Batasas, Nankhatais and Khari biscuits. WHATEVER you do in Surat, you cannot come away without buying Nankhatai, Batasas and Khari biscuits from the old Dotivala bakery there. It is located on Ardeshir Kotwal Road, Nanpura, […]