‘Pakistan’s Museum of Food’ is the largest and most comprehensive exploration of Pakistani cuisine online, featuring over 9000 Images, 90 videos and 100 stories that capture the vibrant culinary tapestry of Pakistan’s five provinces and beyond. This project aims to preserve and celebrate the culture and heritage of Pakistani food, as well as to document its dynamic evolution and progression. We
Read moreYou may dress things up all you like, and court the crowds with all the razzmatazz, but the success of a contemporary Indian restaurant often depends on what it does with spice. At Mister Merchant’s—Pune’s ode to Indian and Middle Eastern culinary indulgence—generous sprinklings of sumac, delicate strands of saffron, and a battalion of reviving garnishes are helping to bring
Read moreCooking at Home with Behram Palamkote
Read moreThe most delicious PARSI BIRYANI that you guys really need to try with some raita or just yogurt. Hope you will enjoy it!
Read moreEnjoy! If anyone knows the author please advise, so that credit can be given.
Read moreRecipe: Wafer per eedu (Photo: Perzen Patel) If you’ve managed to secure some eggs, here’s a tasty dish from the Parsi cuisine which essentially revolves around eggs… Even if they were an acquired taste for Perzen Patel. I’ve always been mentally allergic to eggs. I’ll eat cakes that have eggs and dishes where I can’t see or taste the egg.
Read moreInteriors of the cafe The Parsi dessert malido spells comfort for Neville Bose, the new restaurateur on the block. It is this homely comfort that the Parsi-Bengali force behind Kala Ghoda*s Malido Café wants to serve up at the freshly minted eatery. From grilled Bombay sandwich and beetroot carpaccio to avocado toast, Malaysian chicken curry and berry pulao, Bose has
Read moreBeing adventurous with food choices sort of comes with the territory of being a food writer. But when it comes to the end of a long week or if I’m looking for a true comfort meal, all roads lead to Parsi food. And for me, food doesn’t get more comforting than a big helping of mori dal, rice and some
Read more“I decided to write this book out of a sense of duty,” says Farokh Talati. The head chef at London’s St. John Bread and Wine may have spent his career working in the U.K.’s most venerated kitchens (with the likes of Heston Blumenthal and Angela Hartnett, to name a couple), but Talati looks inward at his family history with this latest project—a
Read moreThe Western part of India proudly heralds Pune as its beacon, not only as the student capital but also as a city that presents a plethora of exemplary food experiences to locals and travelers. Restaurants in Pune are champions when it comes to catering to Western cuisine fanatics and traditional Maharashtrian cuisine. Your taste buds will have a wonderful time
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