Good food leads to Good Health and a Good Life
INGREDIENTS 1 kg mutton 6 green chillies 3 – 4 pods of garlic 1 – 2 inch ginger 3 – 4 onions (medium size) 4 – 5 teja mirch 5 – 6 tbsps of refined oil 3 tbsps of turmeric powder 1 tbsp of red chilli powder 3 – 4 cardamoms 1 tbsp of cumin …
Chef Jehangir Mehta came to Stony Brook University to teach students and faculty alike on the topic of food waste and sustainability. Several lucky students got the chance to learn from Chef Mehta one on one in a special sustainability Teaching Kitchen and many more were able to enjoy his cuisine at our first ever …
Chef Anahita N Dhondy was selected in the ‘Forbes 30 Under 30 Asia 2019’ list for her contribution towards food sustainability and for popularising the Parsi cuisine. Chef Anahita N Dhondy was at a vegetable market in Hyderabad picking up fresh veggies for her restaurant when the news reached her. She was selected in the …
‘Granny Sathe Jamwanu’ is a Parsi feast not to be missed. Recipes are linked complements of this ParsiCuisine.com site. Of the five ladies, 93-year-old Perin B Dittia is the eldest. She is dressed in a blue sari, her pearl necklace has blue stones to match her sari and a white-dotted blue hair-band keeps her silky …
All those Biharis in a position to remember the smells and flavours of their breakfasts from the 1950s-60s, may jump at the mention of Polson butter. It may please them to know of a very intimate connection between Pestonji Edulji Dalal, the founder of Polson butter and Patna. The library at the National Dairy Development …
Puri is an indian fried flour bread. Eaten by itself it is delicious and satisfying. Any vegetable or meat dish goes well with these puris. If you do NOT fry the puri and just roast it on a non-stick pan or the Indian tava (Non-Stick Chapati Tawa/Roti Tawa/Paratha Tawa, Aluminium 2.6 MM with Free Wooden …
Article credit: Meher Mirza of NDTV The Parsis take their food very seriously. No wonder, since Parsi cuisine perfectly braids together Iranian, Gujarati, British, even Portuguese and Goan influences. Think dhansak with its roots in the gently-spiced meat and rice dishes of Iran, layered with Gujarati spices and dal. Or imagine saas ni macchi, transforming an insipid béchamel …
Ginger raises new hope in fight against ovarian cancer Polly CurtisThe Guardian, Tuesday 18 April 2006 Common ginger may be the next weapon in the battle against ovarian cancer, scientists have suggested. Laboratory studies have shown that powdered root ginger could be as effective as chemotherapy for treating ovarian cancer. When research-grade ginger – which …
That Parsi food is all about sweet and sour flavours is a completely wrong notion, says fifth generation Parsi chef Mahrukh Mogrelia. “Not all our food is sweet and sour. There are a lot of fresh herbs and homemade spices that go into Parsi cooking,” shares Mahrukh, a resident of Nana Chowk in South Mumbai, …
3 cups Kataifi * 2 tbsp Ghee/ clarified butter 1/2 cup Sugar 1/4 cup Water 1 tsp Cardamom powder 1/2 tsp Saffron Garnish of Almonds, Pistachios, Cashewnut Method Defrost the kataifi according to package instructions. I used Apollo brand and mine came with the instruction to keep it outside for a few hours. Once it …
Wedding Pickle, Lagan nu Achar
by Rusi Sorabji INGREDIENTS. Pre-cooked but frozen and cleaned large prawns as available in the super markets. Kholahji nu Gor Kerri nay fruit nu achar. Or DEEP nu Gor Keri no chundo (available in the Indian store) METHOD Thaw the frozen prawns, marinate with achar for an hour or more before serving with tooth-picks. Once …
Photo: Ancient Parsi Food cooking utensils, pressure cooker and pickle jars. FIRE feeds the body and soul. The flames of the ancient FIRE were alive at the Houston Atash Kadeh on Avan Mahino and Adar Roj. May the Zoroastrian community find new roots and life in Texas, USA. Photo credit https://www.facebook.com/Parsiana The opening of of …
The community’s population might be dwindling but Parsi cuisine is going places it’s never been to before. Sonal Ved offers a whiff and taste of authentic Parsi fare, rich with Persian influences Photo courtesy: Rustom’s Parsi Bhonu Last month, London’s Bombay-styled cafe Dishoom beat top restaurants such as Michelin-starred Dinner by Heston Blumenthal, Spanish tapas bar Barrafina …
Feast: Food That Celebrates Life Recently I have joined a Cookbook Club. The idea is to cook a recipe from chosen cookbooks by the librarian. We then shared our dishes and discussed / reviewed the cookbook. I chose this cake since it was well written by the author and easy to make. This Middle-Eastern inspired …
