By Scott Maier on January 26, 2016 NEW YORK– You have another reason to drink that cup of coffee. Researchers including an Indian-origin medical student now report that regular caffeine consumption does not lead to extra heartbeats, which may lead – in rare cases – to heart- or stroke-elated morbidity and mortality. The study, led […]
Twenty-six-year-old chef-manager Anahita Dhondy is working to popularize Parsi cuisine through a rapidly expanding chain of restaurants – SodaBottleOpenerWala. In “Soda’s ‘chilled out’ boss,” August 7 issue, she reveals that she is off in October to Gujarat to “all the small cities which are populated with Parsis to do some research, get some old recipes […]
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 […]
Ingredients 3 Onions cut into rings 1 cup besan (channa/chickpea) flour 1 cup breadcrumbs (any old bread pulverized or store bought) 1 tsp salt for sprinkling later Oil for frying Method Press onion rings into breadcrumbs. These make the rings crisp! Wet besan (chickpea) flour by adding a little water, add onion rings Heat oil […]
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 […]
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 […]
ParsiCuisine.com Published Author of Parsi Cuisine Cookbooks on Amazon. Rita is a Parsi Zoroastrian, living in USA and cooking Parsi Foods and software development for this website. Rita has maintained this website since 1999. With roots from Ahmedabad, Navsari, Mumbai, Surat, India. Rita has created recipes that work in USA, UK, Australia and globally!
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. […]
Hindi Name: Nariyal ka doodh Coconut milk is obtained from grated coconut kernel. It is a very popular ingredient in South East Asian cuisine. The rich taste of coconut milk is due to the high oil content. It can be consumed raw or used as a substitute to milk in the preparation of various dishes. […]
Hindi Name: Nariyal Almost all parts of the coconut palm are useful. Fruit of the coconut palm can be eaten or used in preparation of sweet, chips and savory dishes. Oil and milk derived from this fruit that are widely used in cooking. Water found enclosed inside the coconut shell is considered one of the […]
Hindi Name: Hari Mirch A spice without which Indian cuisine would be incomplete, the most common variety of chilli used apart from red is the green. These are used with or without the stalks, whole or chopped, with seeds or deseeded. They are used fresh, dried, powdered, pickled or in sauces. Though not used in […]
Hindi Name: Lal Mirch Dried red pepper may be used whole or powdered. India is the largest producer of red chillies. As the name suggests it is red in color and can be consumed as it is or can be broken down and made into a powder. It is really spicy and the intense heat […]
Jaggery, Gur, Mollasses Hindi Name: Gur Unrefined sugar, found in solid or powdered form, used in desserts as a substitute for sugar. Its color varies from golden brown to dark brown. It is used in both sweet and savory dishes across India. It keeps your body warm and is great to ward off common cold […]
