Besan Ladoo

By Rita Jamshed Kapadia 5 comments

For any occasion, whether it is Diwali, Rakhsa Bhandhan (Raki Time) or  Parsi mithu monu. These besan ladoo are so easy to make. I used to make them at 7 years of age playing with my friend. 

Kebab

By Rita Jamshed Kapadia No comments

INGREDIENTS 1 lb. minced meat (Beef, Turkey, or Chicken mince) 2 medium onions minced with meat or chopped fine. 6 garlic cloves (grind with ginger root) 2 cm piece of ginger root (grind with garlic cloves) 1 teaspoon each of turmeric powder, chili powder and curry powder 3 tablespoons finely chopped fresh coriander 4 teaspoons […]

Indian Parsi Meat and Potatoes

By Rita Jamshed Kapadia 4 comments

Khorshed Masi’s  Junglee Palav / Dill (Suva Ni Bhaji) no Palav

By Rita Jamshed Kapadia 1 comment

by Shirin Engineer Ingredients: I pound Mutton (Goat meat) (if Goat meat is not available then Lamb or Beef can be substituted) 2 potatoes (unpeeled) washed and cut into roughly 1 – 2 inch pieces. 2 cups of Basmati Rice I medium red Onion I bunch of cilantro destemmed and cleaned 1 bunch of Dill […]

Vaghareli Khichri

By Rita Jamshed Kapadia 12 comments

It is the Ayurvedic detox food.  Khichadi, pronounced kich-ah-ree and sometimes spelled “kitchari” or “khichdi,” has long been used to nourish babies and the elderly, the sick and the healthy during special times of Diet Detox & Cleansing.  Vaghareli Khichri Recipe  Ingredients 1 Cup rice (barik Surti kolam, basmati) 1 Cup maag/mung OR red masoor […]

E-Cookbooks from ParsiCuisine.com

By Rita Jamshed Kapadia 5 comments

 Click here for the Parsi Cuisine E-Cookbooks by Rita Jamshed Kapadia.  

Eggs on potato chips / Wafer per Eedu

By Rita Jamshed Kapadia No comments

Wafer per Eedu. Eggs on potato chips. Video https://youtu.be/WA0yFCDhC8U

Run Chicken run !

By Rita Jamshed Kapadia No comments

Bahman mahino is over!
Chicken and other meat recipes are at http://www.parsicuisine.com/Recipes/recipes/meats/

Are you an authentic Parsi?

By Rita Jamshed Kapadia 4 comments

Check off the squares! Let us know your comments below. 🙂

Parsi Batasa

By Rita Jamshed Kapadia No comments

Parsi Batasa Recipe Using yogurt, yeast and more certainly makes them soft on the inside and, crunchy on the outside. I have had the hard and crisp, dunk in Chai batasa all my life. Batasa from Navsari, Surat, Udvada. Make them and write cookbooks for these delicacy. Now these I took these babies out of […]

4th of July Indian Menu with an American Twist

By Rita Jamshed Kapadia No comments

Cook up some Indian food with an American twist. Red White and Blue Shrikhand Grilled Seekh Kebab See Video #1 of 2 Grilled Seekh Kebab See Video #2 Chicken Salad Blueberry Cake

May the angels of destiny visit and bless baby.

By Rita Jamshed Kapadia No comments

In parsis a ancient “Chhathi na lekh” ritual is performed on the sixth day after a baby’s birth.

Shop on Amazon

By Rita Jamshed Kapadia No comments

Contact Rita for a free personal autograph and signed copy at Rita@ParsiCuisine dot com (Offer valid only for USA)

Guide to OLD Measures for cooking with Vividh Vani Cookbook

By Rita Jamshed Kapadia 14 comments

Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia (as is from original volumes in Gujarati) First published at the turn of the 20th century, this mammoth book of two parts totaling 1500 pages carries over 2000 recipes, ranging from traditional Parsi to continental and Indian cuisines. Written in an era where all cooking was […]

A night at Taj Hotel

By Rita Jamshed Kapadia No comments

Falooda – a drink for the hot summer with Rose, Cream and yummy ice-cream

By Rita Jamshed Kapadia No comments

Hot Summer Days call for Cold Falooda!

Audh – forgotten but now remembered

By Rita Jamshed Kapadia 2 comments

Parsi Audh – forgotten but now remembered.

Parsi Mawa Cake

By Rita Jamshed Kapadia 6 comments

Parsi Mawa Cake

Celebration for the centenarian

By Rita Jamshed Kapadia No comments

Keki Pirojshah Illava of Mississauga, Ontario, Canada who is celebrating his 100th birthday on June 7 epitomizes the Parsi approach of “khaaavo, piyo ne majah karo (eat, drink and be merry),” notes a brief write-up by Meher Panthaky, erstwhile director of the Ontario Zoroastrian Community Foundation. He eats his favorite British breakfast of eggs and […]

Recipe Contest Winner: Baked Cauliflower

By Rita Jamshed Kapadia 4 comments

Congratulations to our member Navaaz Mehta. I personally had the pleasure to sample this baked cauliflower in NY. Navaaz worked hard to get the ingredients for these 2 large trays of cauliflower trays in cold and rainy winter days! Fresh heads of Cauliflower are scarce in NY markets at this time of the year (Christmas […]

Fish wrapped in Banana Leaf with delicious Chutney: Parsi Patra ni Maachi

By Rita Jamshed Kapadia 17 comments

Fish wrapped in Banana Leaf with delicious Chutney: Parsi Patra ni Maachi

Nana Jhinga Nu Patiyu

By Rita Jamshed Kapadia No comments

From Deven Parlikar My grandmother had such a strong influence in my culinary journey. As a Parsi woman married to a Maharashtrian man, she introduced the world of amazing Parsi food to all of us, her family!! One of my absolute favorite dishes she made was her “Nana jhinga nu Patiyu” – a Parsi Shrimp […]

Online Cooking Class

By Rita Jamshed Kapadia No comments

Online Cooking Class demo of Several Omeletes, The Spicy Parsi Poro, Kharo Plain Omelet and different Akuris.

Memorial Day Grill Seekh Kebab

By Rita Jamshed Kapadia No comments

Memorial Day Grill Seekh Kebab Video from Rita Kapadia YouTube –

Omelete

By Rita Jamshed Kapadia 1 comment

Cooking Class of Rita Kapadia

Parsi Kumas

By Rita Jamshed Kapadia No comments

Recipe by Rita Jamshed Kapadia Makes 24 pieces Ingredients 6 oz salted butter (melted) 2 cups sugar 5 eggs 1/4 cup grated blanched Almonds for cake mix 1 cup wheat flour 1 cup rava (fine grain semolina) 1/2 cup cake flour or baking plain flour 2 tsp baking powder 1 tsp salt 3 tsp cardamom […]

Kumas Cake Class – Video and Recipe

By Rita Jamshed Kapadia 8 comments

Recipe by Rita Jamshed Kapadia Makes 24 pieces Ingredients 6 oz salted butter (melted) 2 cups sugar 5 eggs 1/4 cup grated blanched Almonds for cake mix 1 cup wheat flour 1 cup rava (fine grain semolina) 1/2 cup cake flour or baking plain flour 2 tsp baking powder 1 tsp salt 3 tsp cardamom […]

Happy Mother’s Day

By Rita Jamshed Kapadia No comments

Happy Mother’s Day

How to Disinfect Your Groceries and cook to eliminate corona virus

By Rita Jamshed Kapadia 1 comment

Do your Grocery Shopping Online – click here for indian and other groceries. We’ll teach you how to keep everything from your countertop to your dinner plate germ-free! – Disinfect Your Groceries During the Coronavirus Outbreak. Spray Lysol on plastic bags and let sit for 5 minutes before empting groceries. Will Cooking Food Kill the […]

Khaman na ladoo

By Rita Jamshed Kapadia 6 comments

Guess this Ladoo Name.  HINT: It is used for a Parsi Ceremony and made of Coconut 🙂  Khaman na ladoo These are made for a baby’s “pag ladoo ceremony“. This is when a baby starts walking and standing on his/her own feet.   Ingredients1/2 Cup Rice flour2 tbsp All purpose flour2 tbsp butter3/4 cup water […]

Nankhatai

By Rita Jamshed Kapadia No comments

We used to get Nankhatai like these in Surat, India from the famous Dotivala Bakery. 2 khatai wrapped back to back in wax paper together. Now making them in USA, makes my day during the Covid-19 lockdown. Recipe by Vera Dinshaw Springett and Sandra Master Ingredients– 4 cups All-purpose Flour– 1.25 cups or 10oz of […]

Free EBook: Eat, Live, Pray

By Rita Jamshed Kapadia No comments

Dear ParsiCuisine Members, However much havoc COVID 19 has caused it has also given us a gift, the gift of time through the lock down, to utilize that time  in creative ways to explore new hobbies, new passions, experiment with new recipes.   In that spirit of sharing and providing  materials to keep us all busy […]

Indian Bhurji with Cottage Cheese (Egg free)

By Rita Jamshed Kapadia 3 comments

Prepared this almost like our Parsi Egg Akuri INGREDIENTS 300 Grams Paneer/Cottage Cheese 3 medium onions finely chopped 1 green chilli finely chopped 1 Finely chopped spring onion 1 tsp Ginger-garlic paste 1/4 tsp turmeric powder 1/4 tsp jeera powder 1/2 tsp dhana powder 1/2 tsp black pepper powder Chilli powder to taste 2 medium […]

Salli Boti

By Rita Jamshed Kapadia 6 comments

Red hot mutton cooked to perfection amid sizzling hot spices, crowned with beautiful golden potato shreds. (Salli) by Rita Jamshed Kapadia Ingredients 4-5 Tbsp of oil 1 bowl of chopped onions 2 Tbsp ginger garlic paste 300 gm of boneless mutton or chicken 1 tsp red chilli powder 1/2 tsp of turmeric powder 1 1/2 […]

Birthday of Fire

By Rita Jamshed Kapadia No comments

Mubarak to all Mazdayasni Worshippers – Parsee Zorastrians around the world
Adar roz and Adar Mah is a very auspicious day for fires. We may even consider this day as the birthday of fires. The day prior to this (roj Daepadar i.e. yesterday 20.04.2020 )is regarded as the birthday of all hearths and hearth fires, and that is why many Parsi homes decorate their cooking places with vermillion and turmeric paste and draw the Afarganyu, chipyo and chamach over there.
On the auspicious day Adar mahino adar roj several sacred fires were consecrated. The most important fire for all us Zoroastrians – the sacred Iranshah – also celebrates its birthday on this auspicious day. May we always make ourselves worthy to aspire for the blessings and protection from our sacred Iranshah.

Wedding Ceremonies

By Rita Jamshed Kapadia No comments

Ceremonies prior to the marriage  Rupiya Peravanu Rupiya Peravanu literally means gifting rupees in Gujarati language. This ceremony marks the unofficial engagement when both the families acknowledge the acceptance of the marriage alliance. On this day, ladies from the groom’s family pay a visit to the bride’s house. The bride is presented with a gift […]

Batasa a favorite biscuit snack. Good with Tea or Coffee anytime!

By Rita Jamshed Kapadia 13 comments

Batasa a favorite biscuit snack.

Butter Makhania Biscuits or Batasa

By Rita Jamshed Kapadia No comments

These were made in United States and with a standard conventional oven.

How to make Maska (White Butter)

By Rita Jamshed Kapadia 2 comments

maska

Easter Honey Cake

By Rita Jamshed Kapadia 2 comments

Honey Cake Ingredients1 1/2 cup Plain flour 1/2 cup Butter 1/4th cup Oil 3/4 cup Sugar powder 1 1/2 tsp Baking powder 1/4 tsp Salt 1/4 cup Milk 1 1/2 tb sp. Vanilla essence 3 Eggs For Honey syrup 1/4 cup of water 4tb sp.of honey 2 tsp. of rose water Mix together to make […]

A selection of recipes from a bygone era when food was cooked over wood stoves.

By Rita Jamshed Kapadia No comments

Parsiana August 7, 2016 – A selection of recipes from a bygone era when food was cooked over wood stoves. By Farrokh Jijina. Pickled Lady’s Fingers, Daal Madrasi and Coffee Jelly. RE-Print of Original Gujarati Volumes available as a paperbacks in new glossy paper. Printed in USA. Click below to purchase: Check out ENGLISH Translations […]

The place of Tea in Indian Culture

By Rita Jamshed Kapadia No comments

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:
Ginger Tea
Masala Chai
Parsi Chai
Cardamom Tea
Teas of India Cookbook

More on The place of Tea in Indian Culture on ParsiCuisine.com

Indian Cooking Class: Dhansak

By Rita Jamshed Kapadia 4 comments

Indian Cooking Class 1 Recipes used in the Indian Cooking Class Vegetarian Dhansak Brown Rice Kachumbar by Rita Jamshed Kapadia This Dhansak is vegetarian and has no meat. It is modified to be suitable for western taste. The Spicy Dhansak recipes and photos are in my Cookbook available on Amazon Vegetarian Dhansak Dal (Lentil) Recipe Serves […]

Chapat – Sweet Parsi Pancakes

By Rita Jamshed Kapadia 4 comments

Serves 2 Ingredients 3/4 cup flour 1 1/2 tbsp Semolina fine 3 eggs  1 – 1/2 cups coconut milk or plain milk 4 tbsp sugar or less if desired 1 1/2 tsp essence of vanilla 3/4 tsp Nutmeg powder 1 tsp Cardamon powder 1/4 cup Charoli or Almonds (finely chopped – optional) 1 tbsp cup […]

Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia. Re-print paperback and digital free download.

By Rita Jamshed Kapadia 17 comments

Free PDF of  the cooking books  “Vividh Vani” by Meherbai Jamshedji Wadia is available on this ParsiCuisine.com website.  Click here to DOWNLOAD the digital version PDF (Volume 1)   (file will open in new tab) Click here to DOWNLOAD the digital version PDF (Volume 2)   (file will open in new tab)  Order the REPRINT of “Vividh Vani” by Meherbai […]

Dotivala Bakery completes 159 years – one of the longest surviving businesses in India.

By Rita Jamshed Kapadia 8 comments

Considering India just celebrated its independence of 70 years from the British Raj, this makes the bakery one of the longest surviving and thriving business in modern day India. During their reign in India, the Dutch established in Surat a warehouse on Dutch Road, in which five Parsi gentlemen were employed as bakers. When the […]

Navroze Celebrations – a video by PARZOR

By Rita Jamshed Kapadia No comments

Eggs over Sali or Potatoes

By Rita Jamshed Kapadia 9 comments

Eggs over Sali or Potatoes

Lagan nu Custard (from cookbook)

By Rita Jamshed Kapadia 17 comments

by Rita Jamshed Kapadia Lagan nu Custard is made with eggs and is delicious! Recipe from my mother Parin Homi Munshi. More recipes in cookbook. Order HERE. Ingredients 6 cups milk or 3 cups heavy cream 1 slice bread 3 eggs 1 cup sugar 2 tsp vanilla essence OR 1 tsp Rose Essence 3 tsp […]

Chicken Soup for fighting a Cold or Flu

By Rita Jamshed Kapadia 6 comments

This  Chicken Soup improves immunity and helps during a flu or cold.  Ingredients 1 lb or 4 chicken drumsticks 2 Tomatoes chopped 1 large red onion sliced 2 inch piece of cinnamon stick 2 tsp Ginger Garlic paste (adoo lasan) 1 tsp salt or to taste (optional can omit for a low sodium diet) 1 […]

Quick and Easy Parsi Malido Video and Recipe

By Rita Jamshed Kapadia 6 comments

Video Recipe 2 oz canola oil 2 – 4 oz butter (to tastes and diet needs) 1 cup coarse semolina 1/2 cup bisquick 1 1/2 cups sugar 1 1/2 cups water Garnish 2 oz chopped / slivered almonds 1 oz raisins 1 tbsp Ghee or Oil 1 – 2 tsp vanilla essence (to taste) 2 […]

Holi Special

By Rita Jamshed Kapadia No comments

by Sarika Rana India is gearing up to celebrate one of the biggest festivals, that is Holi.  Holi is said to derive its name from the mythological character Holika, who was the evil sister of the demon king Hiranyakashyap. After the night of Holika Dahan on Choti Holi where a bonfire is lit, people play […]

Haft Sheen/Seen Sofreh (spread) for Naurooz

By Rita Jamshed Kapadia No comments

Hamā Anjuman Prayers for Naurooz In English, Farsi and Gujarati

Agarni / Agharni Lavda

By Rita Jamshed Kapadia 1 comment

By Rita Kapadia Recipe for Agarni Ladva Boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml. milk (optional to remove sugar impurity) 1/2 tsp. cardamom powder 3 cups ghee for deep frying 2 fine hole shallow strainer metal spoons, or use a colander with holes (be innovative) 1/2 tsp vanilla or rose essence […]

Seven Ways to Celebrate Navroz 2020

By Rita Jamshed Kapadia 1 comment

Navroze / Nowruz / Nooruz is on March 21, 2020. Commemorated in a grand and elaborate fashion, preparations for  Navroze begin well in advance. Houses are cleaned to remove all the cobwebs and painted new. They are then adorned with different auspicious symbols, namely, stars, butterflies, birds and fish. New attires are ordered and made […]

Get ready for Navroze 2020

By Rita Jamshed Kapadia No comments

Cookbooks by Rita Jamshed Kapadia Available to purchase on https://www.amazon.com/shop/parsicuisine

Kolmi no Patio

By Rita Jamshed Kapadia No comments

by BawaTips and Parsi Khabar Nice one – so good had to share! “Patio” is a outdoor sitting area and a yummy parsi tomato based sauce to be enjoyed ! How about having the “Parsi Patio” with “Dhan Dar” on a warm sunny deck (patio). Of course the wierd shrimps love basking in the sunshine […]

Agarni Karvani Reet (Khoro Bharvani Reet)

By Rita Jamshed Kapadia 5 comments

Note the indian gujarati parsi word Lavra is a plural form. Singular one is spoken as Lavro. Ladoo is a term for small round balls. Usually boondi ladoo, besan ladoo, moti-choor ladoo, coconut ladoo and many other ladoos. You get the drift right? Nothing is written below is compulsory, do everything happily according to your […]

Happy Valentines Day

By Rita Jamshed Kapadia 2 comments

Lemon Shortbread Cookies   Cooking on Valentine’s Day can be a gift from the heart   

Heart shaped French Macarons

By Rita Jamshed Kapadia No comments

by Havovi Bhomisha Patel Ingredients 120 gm Egg white 100 gm Castor sugar 125 gm Almond powder 200 gm Icing sugar Method Whip egg whites and castor sugar till soft peak. Add sieved almond powder and icing sugar. Fold in with a spatula. Add a drop of gel colouring. Pipe on paper with the shape drawn […]

Lemon Shortbread Cookies

By Rita Jamshed Kapadia 6 comments

Valentine’s Day Heart Shortbreads Ingredients 2 tbsp fresh lemon juice 2 tbsp fresh lemon zest 2 cups / 4 sticks very soft butter (leave outside overnight) 4 cups self-rising flour 1 cup Sugar Cookie Cutters Method Whip Lemon juice, zest, sugar and butter till creamy Add flour and make dough. Wrap dough in 2 cylindrical […]

Parsi Sev

By Rita Jamshed Kapadia 23 comments

How to make authentic fluffy and delicious Parsi Sev for Birthdays, New Year, Weddings, and any Auspicious Occasion in your home. Time tested recipe by Rita. Parsi Sev is also known as Sweet Vermicelli and found in Indian Grocery Stores in the USA, UK and other countries outside India. Here is the recipe. Serves 10 […]

Popatji

By Rita Jamshed Kapadia 2 comments

Ingredients Wheat flour 2 cupsMaida 1 cupRavo 1/2 cupEggs 2Ghee 2 tablespoons + for fryingSalt a pinchDahi 1/2 kiloAlmonds and cashew nutsCardamom and nutmeg powder MethodMix eggs and ghee together till fluffy. Add flours and dahi alternately.The dough must be semi liquid.Make sugar syrup with 1 and half cups sugar and water. It must reach […]

Food for the Mind

By Rita Jamshed Kapadia No comments

Food for the Mind

Go Green – Biodegradable Plates, Cups and items for food serving

By Rita Jamshed Kapadia No comments

Plan your next party with these low-cost and a better option than paper plates! Save the wastage, and Go Green. Pure Palm Planet Friendly Palm Leaf Plates; Bamboo-Style, Upscale Disposable Dinnerware; All-natural Biodegradable Plates (7″ Square) (25 Pack) ✔️ PURE PALM ECO-FRIENDLY 7″ SQUARE DISPOSABLE PLATES; 100% Sustainable Harvesting From Fallen Palm Leaves; Perfect One-Time-Use […]

Mulberry Jam

By Rita Jamshed Kapadia 2 comments

These are mulberries in English while in Persian in Iran it’s called Toot. Mulberry Jam Recipe Preparation Time: 10 minutes Cook Time 20 minutes Ingredients Method Footnotes Nutrition Facts Per Serving: 28 calories; 0.1 g fat; 6.8 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 10 mg sodium. 

Dedicated to all chicken lovers

By Rita Jamshed Kapadia No comments

Chicken vocabulary 🐓 Who is the chicken’s father? Chicken ka bab. Who is the chicken’s mother? Chicken Kima. How do you tell a chicken to call you on your mobile? Kalmi chicken What happens when a chicken takes a bath? Chicken showerma. Chicken in trouble? Chicken soup. Chicken getting injection? Chicken teeka. Chicken flatterer? Butter chicken. […]

Dar ni Pori step by step

By Rita Jamshed Kapadia 1 comment

By City Shor Editor’s Note: In gujarati but easy to follow steps visually. I knew Lily aunty at the Parsi Industrial in Khanpur and have had many of her tasty Dar ni Pori. Albeit have brought them over to USA. Untold Kitchen Stories Ep 9- Traditional Parsi dish- Dar ni Pori ft. Lily Sahuna Aunty […]

Shrimp Coconut Sauce called Patio

By Rita Jamshed Kapadia 6 comments

Shrimp Coconut Sauce called Patio

Parsi connection with the soda and aerated water industry

By Rita Jamshed Kapadia No comments

I am Dinyar Patel,  a professor of history at the University of South Carolina, currently based in Mumbai on a Fulbright fellowship where I have been researching some aspects of Parsi history. I would like to ask my readers for assistance with one topic of interest: the Parsi connection with the Indian soda or “aerated […]

Dark Chocolate Truffle Mousse

By Rita Jamshed Kapadia No comments

Dark Chocolate Truffle Mousse

Kid Cooks Wanted!

By Rita Jamshed Kapadia 1 comment

Kid Cooks Wanted!
ParsiCuisine.com invites kids of all ages — from the littlest to college students — to submit their recipes, stories about their efforts, and photos of their creations for possible publication in our column  The Kids Cook.  We can’t promise that all submissions will be accepted for publication, but we do promise that each submission will receive a prompt and encouraging reply. 
Get your kids cooking! We’d love to hear from them!

India’s brilliant Bombay Duck

By Rita Jamshed Kapadia No comments

By Meher Mirza Fiendishly ugly and pungently smelly, Bombay duck can be quite off-putting. So why is it so beloved throughout Mumbai? 21 January 2020 When I was a little girl growing up in Bombay, June was the month I looked forward to the most. It was the month when the charred, inky monsoon clouds, […]

Tea of India – Chai

By Rita Jamshed Kapadia 4 comments

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 […]

Homemade Almond Joy candies

By Rita Jamshed Kapadia No comments

Homemade Almond Joy candies recipe by Lylah Alphonse On “Cooking Is Cheaper Than Therapy” Ingredients1 cup shredded, sweetened coconut3 Tablespoons sweetened condensed milk1/2 teaspoon vanilla36 roasted, unsalted, whole almonds2 cups semi-sweet chocolate chips1 Tablespoon coconut oil12 to 16 cupcake liners MethodArrange cupcake liners on a cookie sheet or tray that fits in your refrigerator. In […]

Tomato per eedu

By Rita Jamshed Kapadia 3 comments

Tomato and Eggs go  well together.  A parsi favorite anyday. Served with rotli and raw chopped onion on the side is my favorite way to enjoy this classic. It is a sweet and spicy dish with ginger, garlic and  Indian spices. Tomato per eedu Recipe  INGREDIENTS          1 kg ripe tomatoes 1 tsp. salt Grind together […]

When you ask your husband to put the food away

By Rita Jamshed Kapadia No comments

Ice cream Shop – an Old favourite and still awesome.

By Rita Jamshed Kapadia No comments

K. Rustom Ice Cream Menu for your ready reference.

Kheema Meat Empanadas

By Rita Jamshed Kapadia No comments

Empanadas are perfect little pastries. The dough bakes (or air fries!) into a golden flaky crust that shatters beautifully. We filled ours with a classic parsi kheema mixture, but you could fill yours with chicken or even beans and rice for a vegetarian version. We used empanada dough bought from the market for the perfect empanada, […]

From Persia to India

By Rita Jamshed Kapadia 1 comment

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 […]

Almond Milk

By Rita Jamshed Kapadia 4 comments

If you have lactose problems, this milk will help. Easy to make at home. Almond Milk is very easy to make and it is so much better than the supermarket versions. Much tastier and NO SUGAR. Almond Milk Recipe Ingredients 1/2 Cup Almond Flour * 2 cups water Method To make Almond Milk follow these […]

15 health benefits of this amazing fruit – Manna from heaven!

By Rita Jamshed Kapadia 1 comment

It is the fruit of the Tad (Palmyra) Palm. Found on the streets of Mumbai, India. We used to call it “Galeli”. I would love the soft texture and sweet flavor on the tongue. A delicate flavour and like lychee consistency. The tender ones are so sweet and soft to gulp. You get “Toddy” (todi) […]

It’s time to play Kick the Can—of soda, that is.

By Rita Jamshed Kapadia No comments

leukemia and lymphoma risk

Epiphany Day – January 6

By Rita Jamshed Kapadia No comments

Question: When should you take down Christmas tree? The Traditional Answer: Traditionally, Catholics do not take down their Christmas trees and holiday decorations until January 7, the day after Epiphany. Time to put away the Christmas tree till next year. Epiphany is celebrated 12 days after Christmas on 6th January (or January 19th for some Orthodox Church who have […]

Recipe index  

By Rita Jamshed Kapadia 4 comments

ParsiCuisine.com has one of the largest collection of free Indian and Parsi / Parsee food recipes, cooking tips, chefs and restaurants. We are expanding this site with fusion foods and to other wonderful people and cultures like Bengali, Gujarati, Goan, Persian, Sindhi, Punjabi, is my Joy. For your convenience we created a recipe index, click […]

We wish you a very Happy and Healthy New Year.

By Rita Jamshed Kapadia 1 comment

We wish you a very Happy and Healthy New Year.

Risks and Benefits of Tukmaria Seeds

By Rita Jamshed Kapadia 6 comments

Tukmaria Seeds (ocimum basilicum) are also known as tukham malanga. They are holy seeds in many Asian countries, due to their exceptional qualities. Precautions Tukmaria seeds should not be given directly to children, since they can choke on it. A word of caution. In case of pregnant women, these seeds are known to lower down […]

Risks Of Basil During Pregnancy

By Rita Jamshed Kapadia No comments

Risks Of Basil (Tulsi) During Pregnancy

Go Udvada! Gujarat Gears Up For Parsi Festival

By Rita Jamshed Kapadia 1 comment

#Parsicuisine is a wonderful blend of Persian (Iranian) cuisine Gujarati flavours, Maharashtrian, and British influences.Parsi dishes reveal traces of their Persian past in its use of sweet dried fruit and nuts such as apricots and golden raisins, almonds, or Charoli seeds, and cashews. The most notable part about the Parsi cuisine in India is that it […]

Rita’s Christmas Fruit Cake

By Rita Jamshed Kapadia 2 comments

Rita’s Fruitcake

The lip-smacking story of the cake revolution in India

By Rita Jamshed Kapadia No comments

By Vikram Doctor One of the most startling things of this festive season: the desi bride and groom are actually made of cake. Flury’s became known both for the cakes it provided in its café and the elaborate concoctions it made on demand. Bachi Karkaria, in her book, Flury’s of Calcutta: The Cake That Walked, recorded […]

Baby Eggplants with Chutney

By Rita Jamshed Kapadia 3 comments

I like these little baby eggplants my mother used to stuff with chutney and tie with a string. The Indian word for Eggplant is also Ravaiya, Vengnu, Aubergine or Brinjal. Ingredients 8-10 small ravaiya (baby eggplant) 1 cup coconut milk, extracted from 1/2 coconut 50 grams tamarind soaked in warm water and pulp strained off […]

Burger like no other – it is a cake!

By Rita Jamshed Kapadia 2 comments

Guess what it is a cake burger made with cake mix, pancake mix, frosting and loads of creativity. Here are the steps to making this Burger Cake, French Fries, Pickles, Cheese: Tip: Visit McDonald’s or Burger King for paper container! Now, let’s party! Join Fiesta Friday #307 by adding your link. Don’t forget to link […]

Marzipan Boi (Fish shaped Dessert)

By Rita Jamshed Kapadia 3 comments

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 […]

Mysore Pak

By Rita Jamshed Kapadia No comments

Ingredients Method In a large kadai add ghee and oil. Bring to a boil and simmer till you prepare mysore pak. Keep Next, in a large heavy bottomed / non stick kadai take sugar and water and bring to a boil. Keep boiling and stirring till the sugar attains one string consistency. Next, keep the […]

The Forgotten Christmas Pudding

By Rita Jamshed Kapadia No comments

Nothing makes a better end to a Christmas dinner than a rich, dense Christmas pudding. Home chef Rhea Mitra Dalal is keeping the steam and spirit alive. The days are getting cooler and it will be winter soon. We found a nice article on the forgotten Christmas pudding. On Belvedere Road in Mazagaon, we look […]

Reviving the Parsi platter

By Rita Jamshed Kapadia No comments

The dream of being in that kitchen finally came true !!The Masterchef Kitchen !!!Standing in front of these judges and making them taste my food was the best experience ever ♥️I got the extraordinary opportunity to promote my ideas about how I want to preserve my culture.Top 40 in India !!Stay tuned for this !Coming soon […]

A Parsi Story: Sugar in the Milk

By Rita Jamshed Kapadia 2 comments

I would like to take you on a journey into the culture, and nuances of the Parsi Cuisine of India. I would like to present to you the famous Story of Parsi immigration (into India) and their welcome with “Sugar in the Milk”. One of the oldest stories of Sugar and Milk in Parsis (Parsi / […]

Dhanshak Masala

By Rita Jamshed Kapadia No comments

Dhanshak Masala While preparing the Parsi delight Dhanshak, you need not bother about curating various spices for enhancing the taste. Just use Badshah Dhanshak Masala and let your guests keep guessing the secret of your culinary skills. We ensure to keep the authenticity of its traditional taste intact in this spice mix.

Roasted Pumpkin Seeds

By Rita Jamshed Kapadia 2 comments

Nutty Feta Cheese Spread

Nutty Feta Cheese Spread

By Rita Jamshed Kapadia 1 comment

Sweet and Salty Spread to go with your favorite crackers ! Ingredients ½ cup crushed walnuts 1 cup Feta Cheese ¼ cup Raisins 1/2 tsp salt or to taste Your favorite crackers (I used Tostitos Scoops) Method Combine all of above in a food processor till blended and smooth. Taste for salt and serve on […]

Sweet & Sour Pomegranate Drink

By Rita Jamshed Kapadia 2 comments

Pomegranates are reminders of the cycle of life. The purple outer covering of a pomegranate symbolizes birth or dawn, and their bright red seeds the glow of life. A Nutritious Fresh Drink to energize you! Ingredients 1 cup Pomegranate juice 1 Cup Watermelon pieces (without seeds) ¼ Sugar ½ Salt ¼ black pepper Crushed ice […]

Fruit Kebabs

By Rita Jamshed Kapadia No comments

Simple watermelon and feta cheese kebabs. The flavor of watermelon and feta cheese explodes in your mouth. Try it sometime. Enjoy! – Rita Jamshed Kapadia Ingredients 1 cup cubed watermelon pieces 1 cup cubed feta cheese 4 skewers Method Skewer watermelon cubes and feta cheese cubes alternatively.

Shab-e Yalda: When Light Shines and Goodness Prevails

By Rita Jamshed Kapadia 3 comments

Yalda on December 21 is celebrated in many parts of the world. Eating watermelon in the winter is believed to keep you healthy in the new year. Watermelon seeds are one of the items in the health food – parsi vasanu and the gujarati word is “char jat nu magaj”. Yalda Festival  Table (Shab e […]

Indian Grocery Stores

By Rita Jamshed Kapadia 2 comments

ACTON Little Market Address: 276 Great Road Acton, MA, 01720; Tel: (978) 263 0675 Shiva’s Super Bazaar Address: 5 Nagog Park, Acton, MA 01720; Tel: (978) 429-8043 ALLSTON Cheema Supermarket Address: 562 Cambridge St, Allston, MA, 02134; Tel: (617) 783-9800 ASHLAND The Real Food Address: 200 Butterfield Drive, Unit B, Ashland, MA, 01721; Tel: (508) […]

Reviews of Indian Restaurants in Massachusetts. Boston and surrounding towns.

By Rita Jamshed Kapadia No comments

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 […]

Turkey Day Candy

By Rita Jamshed Kapadia No comments

Edible Candy Turkeys You will need: Bag of Candy Corn Cupcake containers Blanched Almonds for garnish Reeses Peanut Butter Cups Oreo Cookies with thick cream center Chocolate covered Raisins Assemble: Take a Oreo cookie and stick a peanut butter for the turkey body. Stick a chocolate covered raisin on top for the head of the […]

Fenugreek Eggs Parsi style

By Rita Jamshed Kapadia 2 comments

Fenugreek is known to lower blood sugar levels. In fact everytime I make this dish, I feel better the next day!

Sali Kheema

By Rita Jamshed Kapadia No comments

by Erik Treasuryvala Is minced meat good for you? Meat is a good source of protein, vitamins and minerals such as iron, zinc and B vitamins. It is one of the main sources of vitamin B12, also found in milk. Advice from the Department of Health is to consume healthier meat or meat products, such […]

Jardalu ma Marghi (Chicken with Apricots)

By Rita Jamshed Kapadia 10 comments

Butternut Squash

By Rita Jamshed Kapadia No comments

Perfect side dish with turkey, chicken or any meat at Thanksgiving or Friendsgiving Here is a simple and easy recipe for making it. Ingredients 1 lb peeled butternut squash sliced 1 tsp of lemon juice mixed with 1/4 tsp each of turmeric, red chilli powder and salt. Method In a non-stick pan, add olive oil […]

Easy Parsi Vasanu

By Rita Jamshed Kapadia 1 comment

If you have made the parsi vasanu ever, you know it requires a huge amount of stirring for hours. Of course if you have a spouse or a muscular kid in the house, you can enlist their services! Take a break and look into purchasing the Gourmia GST210B Stiriffic Adjustable Pot & Pan Hands Free […]

Parsi Mutton Cutlets

By Rita Jamshed Kapadia 5 comments

By Rita Jamshed Kapadia Ingredients 250 gm mutton mince 1 tsp ginger paste 1 tsp garlic paste 1 green chilli, coarsely ground 1/2 tsp turmeric 1 tsp red chilli powder 1/2 tsp clove-cinnamon powder or garam masala 2 Tbsp potatoes, boiled and mashed 5 mint leaves , chopped coarsley 1 Tbsp chopped coriander Salt to […]

While Thanksgiving is a time to be grateful for family, Friendsgiving gives us an opportunity to be thankful for friends.

By Rita Jamshed Kapadia 1 comment

While Thanksgiving is a time to be grateful for family, Friendsgiving gives us an opportunity to be thankful for friends.

Eggless Bhakra Gluten free and Vegan – Vegetarians rejoice!

By Rita Jamshed Kapadia No comments

Eggless Bhakra

Dudh Na Puff (Milk froth)

By Rita Jamshed Kapadia 8 comments

Parsi Style Dudh Na Puff (Milk froth) This delicious and nutritious drink is traditionally made in the winter. Fresh  milk is used and to cool the milk, it was  put out on an open terrace or flat roof overnight. In this century we use the refrigerator and USA dairy cow’s milk. Best served immediately in […]

White Pumpkin Preserve “Kohra no Murambo”

By Rita Jamshed Kapadia 3 comments

“Kohra (White Pumpkin)  Murambo (Preserve)” recipe is included in the cookbook . White Pumpkin Preserve is flavored with hints of cinnamon, cardamom and nutmeg with an amber caramel color which come from hours of gently simmering the grated pumpkin. Truly,  this Kohra no Murambo is a labor of love in the finest traditions of the Parsis.  […]

Irish Butter Kerrygold Has Conquered America’s Kitchens or NOT ?

By Rita Jamshed Kapadia No comments

Irish Butter Kerrygold Has Conquered America’s Kitchens or NOT ?

English Version of Ashem Vohu Prayer. Good Thought, Good Words, Good Deeds.

By Rita Jamshed Kapadia No comments

Health benefits of Bay Leaves

By Rita Jamshed Kapadia 2 comments

Health benefits of Bay Leaves

Thanks for taking the survey

By Rita Jamshed Kapadia No comments

Thanks for taking the survey. Inquiries, Questions and Comments are always welcome. Best regards, Rita

Happy Diwali and a very prosperous New Year

By Rita Jamshed Kapadia 3 comments

Five Festive Days of Diwali Diwali also known as the Festival of Lights is a five days Hindu festival, celebrated between mid-October and mid-November. Deepawali or Diwali is the biggest Hindu festival among all, celebrates to victory of the Good over the Evil and Light over Darkness. The Festival of Lights commemorates the return of Lord Rama […]

Surti Papri Chicken, Mutton or Lamb (with vegetarianism option)

By Rita Jamshed Kapadia 4 comments

Surti Papri

Cooking With the Parsis

By Rita Jamshed Kapadia No comments

Cooking With the Parsis; Parsi: Indian Spices, Mideastern Cooking; Tehmina Alphonse’s Parsi Recipes Method for Making Ghee Kheema Kebabs (Spiced meatballs) Mango Kulfi Dhansak (Chicken with lentil puree) By Craig Claiborne PRINCETON, N.J. WOULD YOU come to dinner?” Tehmina Alphonse asked. “I will prepare you the traditional meal of the Parsis in India. Our culture […]

Pastry filled with Cream or Malai Khaaja

By Rita Jamshed Kapadia 1 comment

Malai Khaaja Method 1 (with puff pastry) Ingredients 1 heavy cream carton. Small size of 8 oz. 1 tin evaporated milk 1 lb. Mava / Khoya 3 tsp Sugar or to taste 1 tsp Elaichi Cardamom powder or to taste 1/2 tsp Nutmeg powder or to taste. 3 threads of Saffron or to taste. (Note […]

Kharvas, Bali, Bari, Colostrum – Milk pudding

By Rita Jamshed Kapadia 1 comment

Kharvas, Bali, Bari, Colostrum – Milk pudding

What do Nankhatai Biscuits and Nankhatai Band have in common?

By Rita Jamshed Kapadia 6 comments

What do Nankhatai Biscuits & Nankhatai Band have in common? Answer: Both Biscuit and Band were popular in Surat, India. The soft crumbly nankhatai brings back many a fond memory. The word Nankhatai comes from the Persian word ‘Nan‘ meaning bread and ‘Khatai’ probably comes from ‘Catai’ or ‘Cathay’, the older name for China. Thus translating […]

Diwali Recipes

By Rita Jamshed Kapadia No comments

Diwali Recipes

Delicious Paneer

By Rita Jamshed Kapadia 1 comment

Zenobia Master’s Paneer by Ava Master & Jamjoji

Parsi Films that never made it

By Rita Jamshed Kapadia No comments

When Harry met Salli BotiBohemian RhapsodawaterwallaTata, Mr. ChipsSo near, yet so farchaMalcolm Baug XLast Tango in Parsi ColonyWhere Eagles DaruwallaHomi AloneDhansak With WolvesChariots of Fire TempleTehmina the Shrew and/or The Taming of KekashrooAnahita HallGuess Who’s Coming to DinyarAntony and Cleopatra ni machhiApocalypse NowrowjiDriving Miss DinshawDinshawshank Redemption and/or Maneckshawshank RedemptionThe Big LeBawaskiAdil To Pagal HaiWaiting for […]

Yazdani Bakery

By Rita Jamshed Kapadia 6 comments

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 […]

Chocolate or Coffee Almond Lassi

By Rita Jamshed Kapadia 3 comments

Where there is chocolate, there is magic! ⠀ It’s International Chocolate day! Wrapped in deliciousness, holds childhood memories, stress buster, mood lifter and what not. Let ’s indulge in some chocolate lusciousness together. Chocolate or Coffee Almond Lassi Recipe Total Time: 2 mins melting chocolate + 3 minutes of grinding Serves: 3 people Ingredients 200 […]

Translation for Gujarati to English

By Rita Jamshed Kapadia 2 comments

Folks, there are many words on this site that are Gujarati, Hindi, and other languages. You can translate to English very easily. Click HERE to get this Google Translator for Gujarati to English. If you want the entire site to be read in another language, there is a handy translator. Please scroll down to see […]

Happy Ganesh Chaturthi

By Rita Jamshed Kapadia 1 comment

Lord Ganesha’s favorite sweet, Modaks are sweet flour dumplings stuffed with coconut, jaggery, nutmeg and saffron. This modak recipe is a steamed version, which is also known as ‘ukdiche modak’, however there is a wide variety of this Indian dessert which includes fried modak as well. A popular dessert from Maharashtra which is consumed highly […]

Mushkil Asaan & Behram Yazad | Zoroastrian Friday Prayer | The Woodcutter & His Fortune

By Rita Jamshed Kapadia No comments

Direct Link: https://youtu.be/VXZbzZBfMWY

Stainless Steel Round Indian Spice Box

By Rita Jamshed Kapadia 4 comments

Stainless Steel Round Indian Spice Box with 7 Containers, Kitchen Masala Dabba, Spice Container – Silver Color, 7.3 Inch

Back to school

By Rita Jamshed Kapadia 1 comment

It’s that time of year again! Wishing a safe and wonderful school year to students of all ages! Welcome to Parsi Cuisine. It’s always a great idea to involve kids in the kitchen. As a mom and an avid cook for my family, I initiated my daughter and son into baking cookies, cakes, making scrambled […]

When Bombay Duck Was Banned In England

By Rita Jamshed Kapadia No comments

Bombay Duck

Vengna nu Bhartu (Baingan Bhartu) (Eggplant Bhurtu)

By Rita Jamshed Kapadia 2 comments

Ingredients: 1lb Eggplant  (also known as Vengnu or Baingan in India) 2 chopped onions 2 tsp Ginger/garlic paste 1 finely chopped green chilli 2 tsp Cumin Jeera seeds 3 sprigs of green garlic (I grow it ) 1 green scallion chopped fine 1 tsp Salt or to taste 1 cup Yogurt and 2 tsp sugar […]

Khordad Saal Mubarak

By Rita Jamshed Kapadia No comments

Khordad Sal The birthday of Zoroaster Khordad Sal is celebrated as the birthday of Zoroaster. This is known as the ‘Greater Noruz’ and happens six days after Navroze. The chosen date is symbolic since the actual date of the Prophet’s birth cannot be identified accurately. This festival is considered one of the most important in the Zoroastrian […]

Kedgeree

By Rita Jamshed Kapadia No comments

I just made this awesome dish for my cookbook club and it was a hit! Learnt the indian plain khichri is a european fav! Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, or khichuri) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas. According to “Larousse Gastronomique”, what we call kedgeree originated from a concoction of spiced lentils, rice, fried onions and ginger […]

Shrewsbury Biscuits

By Rita Jamshed Kapadia 2 comments

Traditional Shrewsbury Biscuits This recipe is over a hundred years old! I followed the recipe as closely as I could, except for reducing the sugar content just a little. Ingredients: 1/2 cup butter or margarine 1/2 cup granulated sugar 1 egg 1 1/2 cups all purpose flour 1/3 cup milk 2 tsp of lime juice […]

Happy New Year to all our Parsi Fans

By Rita Jamshed Kapadia 2 comments

May the New Year bring Good Health, Happiness, Peace and Prosperity to Zarathushtis Globally. Wish you and your family a very Happy, Healthy & Prosperous Parsi New Year!Best wishes,Rita ParsiCuisine.com Serving the Zarathushti Community for 20 Years.

Parsi Songs for festive occasions

By Rita Jamshed Kapadia No comments

Sheermal or Shirmal

By Rita Jamshed Kapadia 2 comments

Sheermal or Shirmal (Persian-Urdu: شیرمال, Hindi: शीरमल), is a saffron-flavored traditional flatbread from Greater Iran. The word sheermal is derived from the Persian words شیر (translit. sheer) meaning milk, and مالیدن (translit. malidan) meaning to rub. In a literal translation, sheermal means milk rubbed. After being introduced to North India by the Persianate Mughal emperors. It became a delicacy of Lucknow and Hyderabad. It is also part of the Awadhi cuisine and is enjoyed in Old […]

Millenials in Franchising: The Burger Boss

By Rita Jamshed Kapadia 1 comment

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 […]

Stum Food in the