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

By 9 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 Dutch left India at the end of their rule they handed over their ovens to one of them, Mr. Faramji Pestonji Dotivala whose descendants over time developed and perfected the Surat biscuit recipes. The Dotivala bakery in Surat continues to this day, making it one of the longest surviving businesses in India.

Cyrus Dotivala and sons, 7th Generation of the world class Dotivala Bakery that was established in Surat in the year 1861, almost 158 years ago, keep it running !!!. 

The demand for Dotivala’s bread grew and soon he took to drying it in his ovens to achieve the desired dryness and texture. He also shaped it differently. This became known as the first Irani biscuits. They are still very popular in Surat.

These biscuits and delicacies are so popular in my home. I make them many times in US for my family and friends. Please see my cookbook for recipes of Batasa, Nankhatai and other biscuits:




BATASA – A parsi indian butter biscuit made in the USA. Enjoy with a cup of Tea or Coffee.

Traditional Surat Biscuits – Khari Biscuit, Nankhatai, Batasa and Wine Biscuits- all Indianised descendants of original products of the old Dutch bakery in colonial-era Surat that was taken over by Parsi Surtis after the Dutch left.

Khari Biscuit
Nankhatai Recipe
Wine Biscuit
Sugar Patasa

When these gora sahibs also left, there were no takers for Dotivala’s bread. And the bread, which was fermented in toddy for a longer shelf life, soon became dry due to loss of moisture. Dotivala sold it cheaply to the poor.That was when it was first noticed that the bread had developed a light and crisp texture. And because it was low in calorie content, and easily digestible, it was prescribed by doctors to ailing patients.
Click here to purchase my Cookbooks Online

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine


J G Gaekwad

Mar 3, 2019, 11:38 pm

I am glad that Parsi Cuisine took a cue from my FB post and written an article on the enterprising Dotivala family of Surat.

Tehmasp @ Zarine Dotivala

Mar 3, 2019, 12:45 pm

Our congratulations on the 158th birthday of Dotivala Bakery. The hard work of Jamshed, Cyrus, Yasmin and Zenobia has achieved new heights in the progress and expansion of this famous Dotivala bakery. May God bless you all .Amen!
Tehmasp and Zarine


Mar 3, 2019, 3:21 pm

Thanks. Glad you liked the article. Indeed it is a credit to all parsi establishments & businesses.
Not to mention the delicious and excellent quality of biscuits, khatai, jam puffs that I have enjoyed even in USA from Dotivala 🙂
warm regards,


Mar 3, 2019, 12:35 am

Congratulations,prou p of you and your family,.Best Wishes

Dady Sukhia

Mar 3, 2019, 2:36 am

Great Parsees of Surat,keep it up.


Mar 3, 2019, 1:31 pm

Thanks Dady !!!

The Royal Gaekwari Connection with Dotivala Bakers: Surat: Jeetendrasingh G. Gaekwad | Cyrus49's Blog

Mar 3, 2020, 7:00 pm

[…] Dotivala Bakery completes 158 years – one of the longest surviving businesses in India. […]

Nankhatai – Parsi Cuisine

Apr 4, 2020, 5:04 pm

[…] 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 […]

Biscoot: Pistachio Almond biscuits, Nankhatai and Achapparn Rose Cookies –

Dec 12, 2021, 8:16 pm

[…] the nankhatai. While all written documents credit the Dutch Koekje to be its inspiration that led Faramji Pestonji Dotivala of the Dotivala Bakery to create the Farmasu Surti Batasa (butter cookies) and which led to the many versions of nankhatai […]

Ask Rita