Chicken Dhansak recipe from the famous Vividh Vani cookbook
Myth busted about some folks saying chicken dhansak is not traditional. Chicken Dhansak is one of the OLDEST dishes ! The Vividh Vani cookbook from circa 1800 AD has this…
Read MoreAncient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia.
Myth busted about some folks saying chicken dhansak is not traditional. Chicken Dhansak is one of the OLDEST dishes ! The Vividh Vani cookbook from circa 1800 AD has this…
Read MoreGANTHODAGanthoda is a powder made from the root of a long pepper. This powder is known by several other names, which include pipramul and peepramul; however, ganthoda is a word…
Read MoreAudh Parsi Audh is also pronounced as OUNDH Audh is a better mood elevator than a bar of chocolate! The primary ingredient in this is rice flour and coconut milk. Do…
Read MoreBuryani, Doodhi ma gosht and Doodhi skin par eeda Buryani is generally made with Doodhi (Lauki, Gourd), Cucumbers (Kakdi ), Eggplant (Vengnu) OR Tooryiya. Buryani is an old dish made…
Read Moreby Rita Jamshed Kapadia Known as Bottle Gourd in USA. Doodhi is a vegetable also known as Lauki, Lavki in India. Buy one that has soft skin and if you dig…
Read MoreWow Parsi Cuisine and Ashdeen Lilaowala meet in a cup! Fudna ni Choy Recipe and Video https://youtu.be/bNiKZ9eoYi4 Chai is the common equalizer in India – from the rich to the poor. No matter what…
Read MoreBelieve it or not toad in the hole dish was relished for breakfast India when the British Raj was active. Yes, Parsis liked to eat British fare, specially during the pre-independence…
Read MorePapdi to eat with Malido from the famous Vividh Vani cookbook Recipe translated from Gujarati to English by Rita Jamshed Kapadia Click here for the Guide to Old Measures Ingredients 1 tipri…
Read MoreParsi Bhakra most of the time have eggs to get that cake-like consistency and flavor. I got a request from a dear friend who is vegetarian and she wanted eggless…
Read Moreby Rita Jamshed Kapadia Makes a great Treat - it is sweet, rose flavored, salty and melts in your mouth. Sujata Massey has called this delicacy as Dahitan in her…
Read MoreRecipe tried and tested, translated from the Vividh Vani cookbook by Rita Kapadia Chokha ni Rotli * or Rice Flour Rotli * is an age old bread enjoyed in India…
Read MoreWhat is a "Tipri" ? - It is an old measure used by cooks to measure Rice, Wheat and other whole grains, flour and sugar. The old bombay kitchens kept…
Read MoreHow to make GHAU NU DOODH (MILK OF WHEAT) Recipe for making GHAU NU DOODH Ingredients 1 cup Whole Wheat Grains Water to soak Strong Grinder Strainer with small holes…
Read MoreRecipe translation from Vividh Vani cookbook. 011 ratal fine wheat flour 01 fine castor sugar, butter 2 tola Orange or malunga murraba Pa Sher milk 4 eggs Jam Butter Grind…
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