A new cafe in Dadar’s Parsi Colony

We treaded on a gravel-laden path one afternoon, on the rear side of the quaint Dina Manzil. The café’s name (Cafe 792) was hand-painted on a wall and looked welcoming. Already, we had a good feeling about this matchbox-like treasure amid the lush environs of Dadar’s Parsi Colony.

For a tiny space, the cafe offers an impressive variety —sandwiches, salads, wraps, and baked sweet and savoury items. Jehan Nargolwala, one of the partners of the cafe, informed us that the eatery gets its name from the block number of the property. Another interesting nugget that we learnt was that Nargolwala’s father, Gustad Dehmiri is one of the partners at Cafe Universal and Leopold Cafe.

Click Here for the full review


At: Dina Manzil, Jame Jamshed Road, Dadar Parsi Colony.
Cal: 32277687

Parsi Sev

sev 002

Parsi Sev is also known as Sweet Vermicelli in Indian Grocery Stores.

Serves 10 or 4 (see separate ingredient list )

Ingredients for serving 10 :

  • 500 grams vermicelli, white or brown roasted
  • 125 grams ghee or oil
  • 500 grams sugar
  • 2 ozs rose-water or 1 tbsp rose essence (optional)
  • 125 grams almonds, blanched. sliced (optional)
  • 125 grams raisins or currants (optional)
  • 1 tbsp nutmeg and cardamom powder (optional)
  • 500 grams water (approx 32 ozs)

Ingredients for serving 4 :

  • 100 grams vermicelli, white or brown roasted
  • 25 grams ghee or oil
  • 100 grams sugar (or 1/2 cup sugar if you are diabetic)
  • 1/2 ozs rose-water or 1/2 tsp rose essence (optional)
  • 25 grams almonds, blanched. sliced (optional)
  • 25 grams raisins or currants (optional)
  • 1/4 tbsp nutmeg and cardamom powder (optional)
  • 50 grams water (6 – 8 ozs or 1 cup)


  1. Fry the vermicelli in a wide and large utensil in ghee until golden brown color, stirring all the time.
  2. In a separate bowl, mix sugar and water and boil.
  3. Then add this sugar and water mix to Vermicelli.
  4. Cover with lid, the flame being on full. After 3 minutes check if the water is absorbed and vermicelli cooked. If the water is not absorbed and vermicelli still a bit raw then reduce the heat to allow it to cook but not soggy. When completely cooked add the rose water or essence and the nutmeg, cardamom powder.
  5. Garnish with fried almonds and raisins.

Note: Add as little water you can to make Sev fluffy and light.

Homemade Parsi Food in Sharjah & Dubai

Homemade Parsi Food

My name is Ketayun Pedro and I live in dubai. I cook Homemade Parsi Food for party orders (minimum 6 persons) on Friday & holidays in Sharjah & Dubai.

My contact details.

Contact : Ketayun Pedro

Mobile : +97150 7280124

Email : ketayunpedro@yahoo.com

Thank you in advance.

Gharab nu Achaar (FishRoe Pickle)

Gharab nu Achaar  (FishRoe Pickle)

My mom’s recipe –  simple but very  delicious

Ingredients :

1 Nice fat big gharab (Pair of 1 Big FishRoe)

½ cup Garlic sliced very fine

4 tabsp. Kashmiri Chilli Powder (or to taste)

3 tabsp.Roasted Cummin Powder

1 tsp. Turmeric Powder

2” piece of Cinnamon (or cinnamon powder)

Salt to taste

½ cup Sugar-Cane Vinegar (u may add little more if not strong)

¾  cup Oil


For Boiling

2  tsp oil

½  Haldi (turmeric)

5  cloves of garlic chopped

1 tsp vinegar

Little Salt


Very carefully Clean the Gharab  well, removing the blood from veins. Bring water to boil the water with oil,  turmeric, vinegar salt and cloves. Slip in Gharab and let it cook on a very slow flame on one side, turn on gently and cook the other side till nice and firm.  Remove from water and put it on a sieve to drain out the water. (Do not discard the water use to make your fish curry J) After it cools down a bit cut it into desired slices with sharp knife.  You may if you wish,  fry each piece of Gharab and keep it aside, but this makes the Gharab little tough yet tasty.

Heat oil in a pan to smocking point, immediately lower the flame.  Stir in garlic (don’t let it brown) after a few seconds add Chilli, Turmeric and Cummin Powders stir.  Do not let the masala burn, pick up the pan away from fire and stir.  Put the pan back on slow flame and add salt, cinnamon and pieces of Gharab.  Once you add the Gharab continue to stir very gently on the slow flame till the liquid dries up.  Add vinegar and stir till bubbles form on top.  Remove from flame do not cover and let it cool to room temperature. Remove Cinamon. Store preferably in a glass jar.  If you need more masala you can increase the quantity proportionately.

If you want to store it outside the fridge then you may have to add more oil…..heat oil, cool and then add.

Enjoy a slice with every meal.

 Thrity Tantra


For Parsi Food Lovers in Dubai !


Taamota (Tomatoes) per eeda

Taamota (Tomatoes) per eeda 

(Eggs on Savoury Tomatoes)
Parsee love their eggs on different vegetables!.
Taamota (Tomatoes)per eeda,
Bhenda (ladies fingers) per eeda,
Pepeta (potato) per Eeda,
Bhaji (spinach) per eeda,
Saali (Crispy potato straws) per eeda,
Wafer(potato wafers) per eeda…
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.
2 cans of chopped tomatoes-or 6 large fresh tomatoes chopped
1 large onion-chopped and fried till soft brown
1 tsp ginger paste
1 tsp garlic paste
2 green chillies chopped
1 Lebanese cucumber diced (optional)
1 tsp turmeric powder
1 tsp chilly powder
1/2 tsp black pepper powder
1 tsp cumin seeds (jeera)
1/2 tsp cinnamon powder
1 and a 1/2 tsp sugar
1 cup chopped coriander leaves (to add in the mixture and some for garnishing)
Dash of soy sauce (optional)
Dash of Tabasco sauce
Heat oil in a non stick pan add the cumin seeds and fry them for a minute till they sizzle.
Add the fried onions, ginger garlic paste, turmeric and chilly powder, green chillies and fry for another minute
Add the tomatoes, Lebanese cucumber, coriander leaves and cinnamon powder and cook the mixture on low heat till it becomes thick and fragrant. Mash it a little to get rid of and big pieces of tomato.
Add salt, sugar and soy and Tabasco sauces. Once it is done add the pepper powder.
The mixture should be a balance of sour, sweet and spice.
Level it out flat then beat 4 or 5 eggs and pour over the tomato mixture.
Sprinkle some chopped corriander leaves, cover it and let it cook till the eggs set.
Note: You can use full eggs or just beat the whites till frothy then drop in the yolks.

From Aban’s My Food & Recipes http://myfoodandrecipies.blogspot.com.au/p/chickeneggturkey.html

BHIDA PER EDU. ( Eggs on Okra )

BHIDA PER EDU. ( Eggs on Okra )
Another Parsi favorite! A question I always asked myself as a child was ” Do Parsi’s ever eat a vegetable by itself? I mean without any meat added or eggs added to it?”
The answer is ” only when they have an upset stomach or are ill!!”
This is a very simple and easy dish to make and is a complete meal in itself. You can eat with bread or roti or as I do, with lime pickle!

( enough for 4 servings)
About 1 1/2 cups sliced bhindis. ( cut in rounds)
1/2 cup sliced onion.
1/2 ts red chili powder
1/2 ts haldi ( turmeric )
1/2 ts dhanna jeera (cumin and coriander powder)
1 ts ginger garlic paste
1-2 green chilis, deseeded in chopped fine.
Salt to taste
2 ts oil
4 eggs. ( if you want to make this healthy, and still taste good use 3 whites and 1 full egg)


Fry the onions with the green chilis and half the ginger garlic paste in oil till onions are translucent.

Add bhindis and stir.
Add red chili powder, dhanna jeera, haldi, salt and stir.
Sprinkle a little water and cover and cook for five minutes.
Meanwhile, separate the egg whites and yolks.
Beat the whites till stiff, but still fluffy.
beat the egg yolks and gently mix in whites.
Add the remaining ginger garlic paste and some salt.
When the okra is cooked, transfer in a flat, round frying pan if you cooked it in a
Put on low flame.
Drizzle the eggs all over the okra.
Sprinkle sone more water if the okra is too dry.
Close lid of frying pan and cook till the eggs are set.
Do not flip over. ( this will spoil the fluffy, frothy look of the eggs )
Serve immediately with roti or bread.
Courtesy: Dimple Panthaki


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