Prophet Zarathustra gave us a simple philosophy to help lead a pure and happy life; ‘Good Thoughts, Good Words and Good Deeds’…I’m just going to add ‘Good Food’ to that.
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Courtesy : Jehangir Bisney
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Parsi Food…And Why it is Truly Unique
13 February, 2012 — yazdiIn London, Flavors of India Without the Fuss
12 February, 2012 — yazdi
Café Spice Namasté
Intricate, fascinating, different, delicious and unpretentious.
That should do it, though some details are in order. Café Spice in the East End has a casual, ’70s, almost hippie-ish look, with bright colors and uniformed staff. It demonstrates not only how sophisticated real “Indian” (O.K., last time with the quotes) food can be, but how fine it can be, even in such a laid-back place.
Appearance aside, it is a terrific restaurant, very close to mind-blowing. The food was among the most intricate I ate during a three-week eating tour of Europe. The chef is the well-established and much-loved Cyrus Todiwala, at home with a variety of styles and able to discuss details of every dish at length.
Among my favorites were cheera wada, small patties of yellow split pea and spinach fromKerala; prawns, Parsi style, in a sauce of tamarind and sugar; and missal pao, mushrooms and chickpeas in coconut curry, served with crisp chickpea noodles.
Click Here for the full story from New York Times
Daddy’s Deli, Indiranagar: Parsi Cuisine in Bangalore
11 February, 2012 — yazdi
… the Parsi owners, Zarine and Nozer Daroga intended Daddy’s Deli to be just that – a deli that dished out sandwiches, subs, and burgers. When they outgrew the Richmond Town property, they shifted to Koramangala, and after a brief and unsuccessful stint there, to their current location in Indiranagar. Along the way, Daddy’s Deli morphed into a full-fledged restaurant serving home-style Parsi food.
The good: it’s a nice place to hang out, the WiFi is free, it’s open 9am to 9pm, and the service is friendly and willing. The Parsi breakfast dishes are apparently a good bet – a friend reported that her kheema-pe-eeda (Rs. 150) was “as good as any I’ve had in Mumbai” and kept her going till her 4pm cuppa. I myself have sampled scrambled eggs and toast (Rs. 75), good; frankfurters (Rs.75), okay; and a pot of tea (Rs. 40), good.
Perhaps, in time, the café issues will be remedied, because it is a fairly new venture, and I do know two things: one, Zarine really takes customer feedback seriously; and two, Daddy’s Deli is one of those family-run businesses that actively wants to do right by its customers.
Until then, stick to the Parsi fare, and you can’t go wrong.
Daddy’s Deli
#3289, 12th Main
HAL 2nd Stage, Indiranagar
Bangalore – 560 008.
Phone: 41154375
Click Here for the full story
Vegan Zoroastrian club
10 February, 2012 — yazdiVegan Zoroastrian club
Dear Fellow Zoroastrians,The world-wide vegan movement is very much in line with some of the principles of Zoroastrianism. And if the world’s population continues to grow it will become increasingly relevant. Our daughter, Dr. Armaiti Khorshed May has been an activist for many years and has “converted” many people, including myself, to a vegan diet. When people switch to a balanced whole foods vegan diet they help to :
– improve their health and increase longevity (partly by reducing their risk of heart disease, cancer, diabetes or a stroke);
– reduce health care care costs;
– conserve water and reduce water pollution;
– lessen desertrification of land areas and conserve land, including land areas containing rain forests;
– keep prices of ALL food items from getting too high;
– alleviate world hunger and thirst;
– reduce the suffering of animals;
– avoid the intake of what may be considered “naso” in our faith;
– decrease instances of overly rapid physical development among children; and
– promote peace and justice.
It would be helpful if Zoroastrians who are interested in veganism could connect for purposes of friendship, sharing ideas, support, matrimonial encounters and the promotion of healthy choices. If you or any of your friends are interested in forming a Vegan Zoroastrians club/network or e-group, please contact Dhun at
mazdayasnie@netzero.net or Armaity at veganvet@gmail.com.
We thank you in anticipation and look foward to hearing from you. Khshnaothra Ahurahe Mazdao!
Sincerely,
Dhun Daruwala May
Jumjoji—A Parsi Diner
5 February, 2012 — yazdi
“Jumjoji” is Gujarati for let’s go eat. In this case the invite is on behalf of Boman Irani, a businessman who runs a hotel management institute in Khopoli. Since south Mumbai has the largest concentration of Irani cafes, most of which close right before dinner, Irani’s intention was to start a full-fledged Parsi restaurant this side of town. He has employed students from the institute in the kitchen, boys in their late teens and early 20s who trained in Parsi cooking at the homes of Irani’s extended family members. The menu is thus peppered with dishes named after Irani’s kin, for instance Piroja Irani’s chicken sticks, Freni aunty’s mutton dhansakh, and Pari Batliwala’s chicken kebabs. You may rue that Jumjoji lacks the charming old-fashioned appeal of the city’s beloved Irani cafés, but you can take heart in the fact that its menu is almost identical to those served at these cafes. Typical of a Parsi joint, there’s more choice for non-vegetarians.
Courtesy : Jehangir Bisney
The hearty delights of Parsi food
2 February, 2012 — yazdiKeeping The Flame
Small in number but big in helpings. The hearty delights of Parsi food
An article that deals with Parsi food must, in all fairness, open with a statutory warning: this cuisine is injurious to the mental health of vegetarians. For very often the only herbivorous item that sneaks onto the Parsi festive table or restaurant menu is the carrot-and-raisin pickle.
…… a community that fetes icons like former Tata Steel chairman Russi Mody as much for his 18-egg-omelettes as for his managerial achievements; a religion which doesn’t bother with fasting—the four days in the year when mutton and chicken are prohibited are deemed sufficiently harsh lessons in abstinence.
….. one no longer has to wait for that precious and rare ‘Yasmin weds Beji’ invitation card to satisfy a craving for creamy, almond-embellished lagan nu custard. Indeed, today one can stroll across to Jimmy Boy Restaurant at Bombay’s Horniman Circle and nonchalantly order an entire wedding patra.
Of course, the last few years have seen changes—the advent of vegetarian Parsis, salad counters instead of traditional wedding patras and gloved waiters who extricate the fish from its banana-leaf wrapping. By and large, however, Parsis remain mutton-seeking missiles—who certainly won’t let little things like high blood pressure and self-consciousness come between them and their sali ne jardaloo ma gosh and bheja na cutles.
Click Here for this interesting article from Outlook – Traveller
Brun maska in the land of idli
2 February, 2012 — yazdi
In the hotbed of eateries serving some of the city’s best piping hot dosas, sambars and tasty chutney that is Matunga, lies an equally popular if unlikely restaurant – an Irani one. What is it about Koolar & Co, run by two jolly brothers, that helps it hold its own against the might of rasam? Find out - Click Here
Koolar & Co. in Matunga (East) is an Irani restaurant run by Amir Koolar and his brother Ali. Both wear the beleaguered appearance of people who have been fighting the establishment for their own survival for as long as they have lived. Bureaucracy, red-tapeism and licence acquisition for their restaurant apart, Amir was also the man who made adopting trees legal in India – a battle that he fought in memory of his dead Rottweiler.
Courtesy : Jehangir Bisney
Parsi Prawns by Chef Zakir
22 January, 2012 — yazdiParsi Prawns by Chef Zakir
VIEW ON
http://www.zaiqa.com/recipe/13200/parsi-prawns-by-chef-zakir
Courtesy : Jehangir Bisney
Parsee love their vegetables with eggs
10 January, 2012 — yazdiParsee love their vegetables on eggs. (Eeda)
Taamota (Tomatoes) per eeda,
Bhenda (ladies fingers) per eeda,
Pepeta (potato) per Eenda,
Bhaji (spinach) per eeda,
Saali (Crispy potato straws) per eeda,
Wafer(potato wafers) per eenda…you name it and the list goes on!!
This is a great lunch time meal or a side dish. Serve hot with crust bread or warm rotlis (chappatis)
Serves 3 or 4.
For full recipe go click here
Cuisine for a Cause
9 January, 2012 — yazdi
CUISINE for a CAUSE is a unique cookbook that includes recipes of two kinds – the traditional gastronomic variety, and the ones that make up the philanthropic success stories that Parsis are equally renowned for. In all, the book profiles 37 organisations which Parsis have founded, head, or are part of. From noted dancers Shiamak Davar and Astad Deboo, to female philanthropists like Rati Forbes and Anu Aga who have showcased the human face of Indian corporate, and much-loved institutions like Sir Ratan Tata Trust (RTI) and Women’s India Trust, they all share their insights on giving and contribute favorite Parsi recipes.
Additionally, the book has a special treat for fans of the legendary Parsi ‘Lagan Nu Patru’ the wedding meal that owes its fame as much to the legions of skilled wedding caterers as to the delectable nature of Parsi food. It chronicles the life and times of Tanaz Godiwalla, Kaizad Patel and Kurush Dalal, three exemplars of this profession, and also gets them share their signature recipes.
Most want to do good. However, intent is not often translated into action. CUISINE for a CAUSE is an opportunity to consider how one can contribute to a buffet of causes that have been laid out. The book is based on the theme of ‘giving’ and makes a perfect gift. More important it showcases how giving can truly benefit others and is a delightful read of 37 non-profit causes that showcase their work with their favorite food recipe.
All profits from this book will go to charity.
This book is now available at :- The Kitab Khana Book Store (Flora Fountain, Mumbai)
The Bombay Store (P.M.Road)
You can order online at CAP Website
Click Here for the promo video
Meher Gandevia-Billimoria and Noshir Dadrawala have been the main inspiration behind this wonderful book.
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