Category Archives: Food

Spreading love through food

The curious thing about the Mishing-Parsi is the name itself. It is an easy conversation starter. The Mishing-Parsi at the moment is a Blog website to initiate conversations around food diversity with an active Instagram profile by the same name The Mishing Parsi.

Our aim is to initiate the same curiosity the Mishing-Parsi garnered for diverse food stories, recipes, ingredients cuisines so that any food enthusiast could benefit. With our own diversity as Mishing and Parsi as our strength, and our common love for food, it was a perfect recipe to spread love of diversity.

The Mishing Parsi began when a Mishing girl met a Parsi boy over food! After several food experiences and taking our taste on a jolly ride, we realized how vibrant were our food memories. It struck us that we still have a lot more food memories to make. We knew then, what we had to do! We had to do better and share our idea with the world and what better way than The Mishing-Parsi!

We co-created this space in an attempt to connect the world through the love of food. We appreciate diverse food habits, culture, fusion, traditional and also share our recipes.

Lina is the Mishing in the Mishing Parsi, a full-time research scholar and loves to cook in her free time. Wherever she travelled, food was her constant interest, always finding new ways to incorporate ingredients in her recipe.

 

Hanoz, meanwhile is the Parsi bawa, is an entrepreneur who loves to eat. Although he doesn’t get much free time to cook but when he does, he loves to cook as much as he loves to eat.

Together, it is always a riot of conversations, food and recipes exchanged. We quickly realized that there was a need to bring together like-minded food aficionados.

Currently we are looking forward to spreading a word about our love for food through our initiative The Mishing Parsi. You can check out the webpage at https://themishingparsi.com/

or our Instagram Page https://www.instagram.com/themishingparsi/

 

 

The Parsi chef who wants to introduce Delhi to real Parsi food shorn of cliches!

I am proud to present Kainaz Contractor, Delhi based chef, in this episode of #FoodocracyForHer.
In this chat you will get to hear about how Kainaz studied advertising in Mumbai and then moved into the hotel industry as she wanted to work in food. She did not find what she wanted and became a part of the editorial team of the then newly launched BBC Good Food Magazine. Her next move took her to Delhi where she opened Rustom’s Parsi Bhonu. “The aim was to expose Delhi to day to day Parsi food, shorn of cliches and caricatures,” says Kainaz. She and her partner, Rahul Dua, a sommelier by training ,have run the kitchens and acted as consultants for brands such as Blue Tokai and Cafe Dori. A year back they launched Bhawan Delhi. “The aim is to introduce Delhi to the variety of street food and chaat that you get across India, including non-veg ones,” says Kainaz.
#FoodocracyForHer is a chat show on #FinelyChoppedTV featuring interviews by Kalyan Karmakar of women entrepreneurs in the food and beverage business.
Please share the video so that more people can know about the story of Rustom’s Bhonu and Bhawan Delhi, click on like as it helps the video be discovered and do subscribe to the channel to catch future episodes.

The ‘bawa’ food brands that have survived a hundred years!

These iconic Parsi food labels have survived our colonial past and hipster present

Navroz, the Parsi New Year coming up on 16 August, is not just about good thoughts, good words and good deeds—but also a bellyful of good food. And while dhansak, farcha and lagan nu custard might be reason enough to say jamva chalo ji (let’s go for lunch/dinner), the whole meal is a symphony brought together by a clutch of iconic products.

The distinct flavours of Parsi cuisine have been spurred on by the community’s entrepreneurial spirit and love for the trio of sweet, spicy and sour flavours. From creamy kulfi to a sweet and fizzy raspberry soda; from an iconic grocery store to a special sugarcane vinegar from Gujarat, these are the food brands that have garnered a fan following beyond Parsi households. Here is a look at these century-old Parsi food brands that have endured the test of time:

The vinegar brewers: Kolah’s Vinegar

Jiyo Parsi the bawa food brands that have survived a hundred years

Mind you, this is no everyday souring agent or a synthetically produced vinegar. The specific balance of sweet, sour and umami is what makes Kolah vinegar that coveted “secret” ingredient in Parsi kitchens. From patra ni macchi to signature masalas, Kolah vinegar brings that je ne sais quoi that makes Parsis travel far and wide in search of their monthly supplies. The brand which started off making sugarcane vinegar in Navsari, Gujarat in 1885 by Edalji Kolah, has since grown and now manufactures masalas, pickles and ice cream. The products still make their way to cities like Mumbai and Pune from Navsari and even though the mandate is a 48-hour advance order, Kolah vinegar continues to hold its sway.

The doodh wallas: Parsi Dairy Farm

The soda wallas: Pallonji’s and Duke’s

It is a truth universally acknowledged (at least in Parsi homes) that no sunny afternoon picnic, festive spread or berry pulao meal is complete without a bottle of chilled fizzy raspberry soda. The Parsi affinity to soda dates back to the late 19th century in India. As early adopters of the British ways, soda soon became a fixture among Parsi homes. Most of the early soda-water businesses in Bombay were run by the community and surnames like Sodawaterwalla, Sodabottlewalla attest to the same. Pallonji’s started off in 1865 in Nagpur and remains a local favourite in Mumbai thanks to the patronage by Irani cafes and the Parsi community. Duke and Sons Pvt Ltd was set up in 1889 in Bombay by Dinshwaji Cooverji Pandole.

Their greatest hits were drinks like Mangola, ice cream soda and lemonade, apart from the raspberry soda and they continued to have a strong presence across western India well into the 1990s. Pepsico took over the brand in 1994, but continued producing its greatest hits and retained the name. The lack of any real fruit, lots of sugar and fizz does little to detract from raspberry soda’s almost inexplicable appeal and its worth as a true homegrown classic is the stuff of nostalgia that keeps the fan base growing.

The cake wallas: B. Merwan and Co.

The tradition of Irani bakeries is one that carries the history of the community which was a later migrant group to India vis a vis the Parsis. And the quintessential cup of Irani chai and cake remained a constant even while they were settling into their new homelands. This naturally expanded into establishments that were bakeries, neighbourhood cafes and provision stores rolled into one. Wherever the Iranis went, their bakeries followed suit and by the early 20th century, bun-maska, mawa cake and Irani chai were well known in cities like Mumbai, Pune and Hyderabad. B Merwan and Co. on Mumbai’s Grant Road is believed to be one of the oldest such establishments established in 1914. Known for its mawa cakes and khari biscuits that sell out on a daily basis, this is a teatime staple for all Bombaywallas with a sweet tooth.

B Merwan  Co. the 100yearold Irani restaurant and provision store at Grant Road Mumbai. Photo by Abhijit BhatlekarMint...
B Merwan & Co., the 100-year-old Irani restaurant and provision store at Grant Road, Mumbai. Photo by Abhijit Bhatlekar/Mint via Getty ImagesMint

The dukan wallas: Dorabjee’s

Pune’s favourite grocery and supermarket began its life as a tin roof shop in the city’s Camp area in 1911. Set up by Dorabjee Patell, this was the shop that introduced western flavours to the city by stocking imported ingredients from across the world—think cheese, cold cuts, mustards, sauces and seasonings apart from distinct Parsi snacks, bakery items and desserts like caramel custard. As the colonial influence and flavours spread across Pune, so did Dorabjee’s fame. Till date, the brand continues to hold its own against modern chain stores and gourmet supermarkets. With only three stores across Pune, it remains staunchly old-world and yet, whether you want Parmigiano-Reggiano or Parma ham, dhansak masala or Maharashtrian Goda Masala—Dorabjee’s is likely to have it all. A wine store, a customized online delivery service and an ever-growing loyal customer base keeps this century-old neighbourhood shop on top of its game.

The Seniors Kitchen: Salli Boti

The Seniors Kitchen: Salli Boti

Salli Boti - The Seniors Today

A well-loved Parsi gravy dish, Sali Boti is a popular recipe in India and other countries across Asia. It is highly nutritious and delectable. It is very easy to prepare and you can do that in the comfort of your home. Persis Mody shows us how.

If you love mutton and love the various ways it can be prepared, you will definitely be partial towards how this meat is cooked in Indian spices and a bit of jaggery as well.

Persis Mody shares her recipe here:

2 Servings

Ingredients of Salli Boti 

  • 2 tablespoon oil
  • 1 tablespoon ginger paste
  • 500 gm cut into small cubes mutton 1/2 teaspoon sugar
  • 1 1/2 teaspoon garam masala powder
  • 3 pinches salt
  • 1 cup grated onion
  • 2 teaspoon ginger garlic jeera paste
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric
  • 1 Cup tomato puree
  • 1 1/2 teaspoon white vinegar
  • 1 cup potato sticks
  • Finely Chopped coriander

Method:

Step 1 – Heat the oil in a pan and add onions to it. Fry till they turn golden brown.

Step 2 – Add ginger-garlic paste, mutton strips, red chilli powder and turmeric powder. Mix it well.

Step 3 – Now mix in the roasted coriander powder, cumin powder followed by tomato puree and stir again.

Step 4 – Add a little sugar and vinegar. Add garam masala and salt, mix well

Step 5 – Reduce the flame and cover till cooked for about 15-20 minutes.

Step 6 – Add chopped coriander and give it a final stir.

Step 7 – Garnish it with more coriander leaves and top it up with lots of Salli (potato strips).

What better way to enjoy Parsi New Year!

Serve with hot rotis and enjoy!

To view, like, share and subscribe to this recipe please go to:

The Seniors Kitchen: Salli Boti

How to make Parsi Style Mawa Cake

Mawa cake recipe: An ‘Indianised’ version of moist cake, the primary ingredient in this dessert is mawa or khoya

The very idea of an Irani café reminds us of chai, bun maska, keema pav etc. If you have tried the Irani cafés in the by-lanes of Mumbai, then you surely can relate to it. With its unique flavours and aroma, each of these Parsi dishes leaves a strong impression on our palate and mind. Another such popular recipe is mawa cake. An ‘Indianised’ version of moist cake, the primary ingredient in this dessert is mawa or khoya – an ingredient that is popularly used to prepare desi mithai. This cake is popularly served as a tea-time snack with Irani chai and bun maska by the side. You also relish it as a post-meal dessert.

 

The best part is you can make it at home with minimum ingredients. All you need to do is mix, flour, mawa, eggs, milk and make a smooth batter. Transfer it in a mould and bake. The recipe is actually as simple as it sounds. However, if you explore you will find the recipe of mawa cake is customised as per palate. While some like to keep it simple with its basic flavours, others add nutmeg, dry fruits etc to it to make the cake yet more luscious. You can also find the cake moulded in different shapes and sizes.

However, we bring you the simplest mawa cake recipe that can be made in the muffin moulds you have at home, that too in just 40-45 minutes. Take a look at the recipe:

Step 1. Take maida in a bowl and add mawa, powdered sugar, baking powder, vanilla essence and butter to it.

Step 2. Mix everything together and add eggs to it. Mix again.

Step 3. Add milk and mix again and create a smooth batter.

Step 4. Now transfer the batter in muffin moulds.

Step 5. Bake at 180 degrees Celsius for 30 minutes.

That’s it. And soft ad spongy mawa cakes are ready in no time.

What are you waiting for? Bake mawa cake today and enjoy with your evening tea.

Watch the video here –

https://food.ndtv.com/video-how-to-make-mawa-cake-easy-mawa-cake-recipe-593518

Somdatta Saha

https://food.ndtv.com/how-to/watch-how-to-make-parsi-style-mawa-cake-recipe-video-inside-2485008

LAGAN NU CUSTARD RECIPE | TRADITIONAL PARSI WEDDING CUSTARD

Lagan nu custard is a baked custard which can be translated to ‘wedding custard’ and is an essential part of a Parsi wedding feast. Traditional lagan nu custard is also regularly eaten at Parsi homes to reminisce good times and to conjure up cheer on a weekend or mid-week as a dessert. You can make flawless Parsi custard with this easy recipe that explains each step and is simple to replicate.

To check out the complete RECIPE and METHOD, visit: https://bit.ly/3hU4UMS

Find all ingredients and method of how to make Parsi Lagan Nu Custard with preparation and cooking time at home along with nutritional value and calories. Lagan Nu Custard | Parsi Wedding Custard Recipe | Baked Custard 

Ingredients:

1 liter milk (4 cups full-cream or whole milk)

150 grams sugar (about ¾ cup granulated sugar)

¼ teaspoon nutmeg powder

¼ teaspoon green cardamom powder

4 eggs

250 ml cream

½ teaspoon vanilla extract

25 grams almonds (about 3 tablespoons) plus 1 teaspoon for garnish, soaked overnight and finely sliced

25 grams pistachio (about 3 tablespoons) plus 1 teaspoon for garnish, soaked overnight and finely sliced

25 grams charoli (chironji),

about 2 tablespoons plus 1 teaspoon for garnish

½ teaspoon butter to butter baking dish

To check out the COMPLETE RECIPE and METHOD, visit: https://bit.ly/3hU4UMS

Chicken Salli, Mutton Dhansak and a complete Parsi Bonu | Perizaad | Kunal Vijayakar

This week my taste buds are wanting some #chicken salli #mutton dhansak and a full on Parsi Bonu. And I have one my friend’s and actress Perizaad Zorabian who is taking me to her Parsi take away kitchen – Bawa Zest. She’s teaching me how to cook one of my favourite #food Mutton Dhansak.
Location – Bawa Zest, Bandra, Mumbai
Contact – 080808 08326

Chef’s Hat

A few months back two couples Ramona-Cyrus & Soma-Sanjeev decided to join hands & convert their passion for food into a business venture. Thus was born Chef’s Hat, a professional Virtual kitchen in Powai serving delectable Tandoori & Mughlai dishes & bringing them to your doorstep almost anywhere in Mumbai. Besides an elaborate menu covering almost a 100 dishes they provide special combo meals & out of menu specials from time to time. They also offer various promotions & discounts to their customers.

They are a professional FSSAI licensed kitchen, & have all approvals & clearances needed such as health department licenses, fire safety etc and pay special attention to the health and hygiene standards in the current difficult times.

As can be seen from their customer feedback, they are slowly but surely winning the hearts (and tummies) of food lovers across the city. If you still have not tried their food do call their delivery hotline on +91 89281 73837 or Join their whatsapp group for their latest menu, updates, offers and specials! https://chat.whatsapp.com/IieiakPNgvo1s0DOxZn1DG

This publication wishes them the very best…. Jamva Chaloji!

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