Culture, Festivals, Traditions

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Bread Dessert Irani Mava or Mawa for mithai Parsee Parsi

B Merwan Bakery 110 years old

Trip down memory lane! Famous for Mava Cakes, Brun Maska and Irani Chai, Veg Pattice, and so many other dishes. Parsi Cuisine Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her …

Beverages & Drinks Energy GHAU NU DOODH Grains Rice, Dal and other Lentils Health Joint Pain Parsee Parsi Raabri or Kaanji Raari / Kaanji Vividh Vani by Meherbai Jamshedji Wadia Wheat Wheat

GHAU NU DOODH (MILK OF WHEAT)

How 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 like for making paneer or I use a white cotton cloth Method Soak the wheat for about 4-5 days, and then grind it with enough …

Culture, Festivals, Traditions Daal Instant Pot Online Virtual Cooking and Cook Along Classes Parsee Parsi Tuvar Dal

Class: Parsi Khichri – Saas, a Unique Culinary Creation

Parsi Khichri – Saas, a Unique Culinary Creation In our second class together, Parsi food expert, Perinaz Avari and I will meet across time zones in a virtual cooking class on a Parsi dish that can challenge many native cooks – Saas ni Macchi (white gravy fish) served with an Ayurvedic InstaPot Khichri (rice-n-lentil dish) …

Gulab Jamun
Bengali Cardamom Clarified Butter Culture, Festivals, Traditions Dessert Diwali Icecream Mithai Recipes Saffron Spices Vegetarian

The Saffron Elaichi Gulab Jamun

Saffron Elaichi Gulab Jamun  by Rita Jamshed Kapadia The Gulab Jamun is one of the most popular indian sweet, served at restaurants in the states.”Gulab” means “Rose” and “Jamun” means a “Drop”. Translated these are literally “Drops of Rose”. In this recipe the flavor is real kesar (saffron) *and elaichi (cardamom) * so I call these “Drops …

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 bacon every day and loves his Parsi bhonu of marghi and gosh, dismissing any vegetarian dish as “Ai su ghas phoos? Bota kah chhe (What is this fodder? Where is the meat)?” Come October and he will ask “khariya (trotters)?” He enjoys his tipple of “Old Monk” rum and champagne, with mango ice cream being his favorite dessert. Lovingly addressed as “Keki Pappa” by family and friends, with his strong will power, at the age of 98 he made the arduous journey to Bombay to attend grandson Nekzad’s maratab ceremony. Undeterred by a weak back, he insists on being independent and refuses to use a walker. Before relocating to Canada in 2002 to be in the company of his son Aspi and family, Keki was in London, UK, working at the Heathrow airport for over 37 years. The Bombay born centenarian spends his retirement years “reading all available newspapers (ask him anything on current affairs), solving crossword puzzles and watching wrestling” bouts on television with a gleam in his eyes, reports Panthaky. He loves English poems and couplets and when in the mood will very sweetly recite some beautiful verses.
Birthday

Celebration for the centenarian

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 …

Appetizer Beverages & Drinks Coffee Culture, Festivals, Traditions Daal Dessert Grains Rice, Dal and other Lentils Pickle Vividh Vani by Meherbai Jamshedji Wadia

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

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 …

Vividh Vani. (Volume 1 & 2)
Cookbooks Culture, Festivals, Traditions Download free Cookbook FUNDRAISERS News Vividh Vani by Meherbai Jamshedji Wadia

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

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 …

Culture, Festivals, Traditions Navroze Nawruz Parsee Parsi Persian

Get ready for Navroze 2020

Cookbooks by Rita Jamshed Kapadia Available to purchase on https://www.amazon.com/shop/parsicuisine Parsi Cuisine Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. In 1999 this website …