These are Original Recipes of the Parsi way of cooking in India. Their cooking combines Techniques and Ingredients from all over the world. You will find a unique blend of spices, that makes the food very appetizing, nutritious and wholesome. Vegetables, Meats and Dairy products are the foundation. Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater etc, flavor the food and remind us of the sweetness of life. Curry Powder, Ginger, Garlic, etc add the zest! Happy Cooking and enjoy the fruits of your labor.
Category Archives: Food
Kainaz has worked with The Oberoi Group of Hotels as a Kitchen Executive (pastry) for The Oberoi Udaivilas, Udaipur. Soon, she quit to open up her own patisserie at Colaba, Mumbai and has been successfully weaving the magic of sinful indulgences ever since.
Parsi Poro(Parsi Omelette)
An unusual way of using eggs. This recipe is from western India.
Parsi Devilled Eggs
Describes the preparation of the dish Parsi Devilled Eggs.
A weightwatchers’ dream, the Patrani Machchi is a Parsi delicacy cooked without any fat. No Parsi banquet is complete without it.
Prawn Vindaloo (Hot Prawns)
Describs the preparation of Prawn Vindaloo (Hot Prawns) Recipe.
Mawani Boi(Parsi Dessert In A Fish Mould)
A dessert in the shape of a fish, from the western region of India. A Parsi recipe of Iranian origin.
Paste/Spread From Parsi Culture (Boman Abadan)
Describes a typical Parsi recipe.
Spinach With Potatoes – Palak Alu (Maharashtra Parsi)
Describes how to prepare the dish Palak Alu.
Prawn Vindaloo (Hot Prawns)
This is a typical Parsi Recipe which contains prawns.
On a cool, gray San Francisco morning, Niloufer Ichaporia King, the author of My Bombay Kitchen: Traditional and Modern Parsi Home Cooking, was driving to the Alemany Farmers’ Market, an outdoor venue offering an incredible selection of moderately priced fruits and vegetables grown on small farms in the area ….. More with some interesting recipes……..
Parsi culture is about 3,000 years old and goes back from India to Persia. UNESCO’s Parsi Zoroastrian Project estimates only 75,000 Parsis remain, and it has begun an effort to salvage what’s left of the culture — its clothing, traditions and food. UNESCO projects that by 2020, only 25,000 Parsis will be left. King is also known for her ritual celebrations of Navroz, the Parsi New Year, on the first day of spring, when she creates an elaborate, ceremonial meal based on the auspicious foods and traditions of her vanishing culture. Often she and the chefs of Alice Waters’ legendary restaurant, Chez Panisse, collaborate on this ritual feast together. On that night, the restaurant is decorated with garlands of gardenias, tuberose and fragrant flowers in the doorways. Rice flour stencils of fish and other auspicious shapes are powdered onto the sidewalk and steps of the restaurant to bring good luck. King cooks while her husband, biochemist David, chalks the stencils and designs and illustrates the menus.
In Hindi ”namasté” quite simply means a ‘gracious hello’ – a welcome with a deeper sense of divinity. Here at Café Spice Namasté it means: ‘Welcome to a wonderful Indian gastronomic experience and adventure’
Executive Chef Cyrus Todiwala MBE has been awarded a Culinary Honour of Merit Award from the World Chef Society and Café Spice Namasté is one of few Indian restaurants to have received a coveted BIB Gourmand Award in the Michelin Guide and Cateys award.