Hyderabad-based Danish Bhagat is among the 40 top contestants in the sixth season of MasterChef India. Danishi with the three celebrity judges — Ranveer Brar, Vineet Bhatia and Vikas Khanna during the audition round. Danishi Bhagat, a 22-year-old Hyderabadi is one of the top 40 contestants of MasterChef India, Season 6. The youngster, who was among the top 60 in
Read moreRabri winter magic. Have it every morning during winter months it is very good for health and vigour. Strengthens your bones and back and gives you warm energy through the day. Ingredients Powder the following 100 gms. Charoli powdered 100 gms. Cashew nuts powdered 150 gms. Almonds powdered 150 gms. Char Magaz 400 gms. Pure cow ghee 500 gms. Gehu
Read more@Parsis are predominantly in Mumbai and the west coast of India, #DelhiGate is home to a #Parsidharmsala which has the @Parsi #firetemple in its precincts and displays the culture and flavor of the @Parsicommunity. The misunderstanding that #Parsifood is generally #nonvegetarian is dispelled when @Charlesthomson helps himself to sumptuous vegetarian #Parsithali and an unusual #Parsichai very similar to #Iranichai .
Read moreIf you love Iranian/Parsi food, then you gotta watch this video, right now! Our team has curated the best 7 places in Mumbai where you can try out authentic Iranian and Parsi food, and at the same time, experience their culture and history! Mumbai is home to many legendary outlets that have been serving Iranian cuisine. Most of these outlets
Read moreChicken farcha is a Parsi deep-fried chicken appetiser which has a separate fan base, for its mlange of very desi flavours, coupled with juicy, boneless chicken thighs. Highlights Farcha is a deep-fried chicken appetiser from the Parsi cuisine The snack is crispy on the outside and juicy on the inside Farcha is made by deep-frying spicy marinated chicken thighs Parsi
Read moreHousehold tips before and after pregnancy A few tips – Pre and post Delivery of the baby…… These tips are traditional from personal experience only. In case of any medical conditions, please consult your doctor without fail…… Click Here to view and download A few recipes – Pre and post Delivery of the baby……(including Rawa Kanji, Rabri, Multigrain Porridge, Bajri
Read moreThe smell of dried Bombay duck infiltrates the air. Mum is making the Parsi dish Tarapori Patio, a ruddy pickle made from the quintessentially Bombay fish, the curiously-named Bombay duck, assertively spiced and humming with the tang of vinegar. An old cookbook lies next to her, the pages brittle, dog-eared, covered with scrawls—“Add chopped coriander, 1/2 cup”; “easy for tiffin.”1
Read moreWild Garlic is a favorite of mine. In India it is actually cultivated for consumption. It has the same health benefits that garlic has. Called as Garlic Chives (Garlic Organic) “Leelu Lasan” in India. Field Garlic Crow Garlic, or Onion Grass. Allium Vineale https://amzn.to/2XPYumx Popular nurseries sell these The flat, tender leaves have a flavor midway between garlic and onion.
Read moreChef Anahita N Dhondy was selected in the ‘Forbes 30 Under 30 Asia 2019’ list for her contribution towards food sustainability and for popularising the Parsi cuisine. Chef Anahita N Dhondy promotes sustainable food. Chef Anahita N Dhondy was at a vegetable market in Hyderabad picking up fresh veggies for her restaurant when the news reached her. She was selected
Read moreThat Parsi food is all about sweet and sour flavours is a completely wrong notion, says fifth generation Parsi chef Mahrukh Mogrelia. “Not all our food is sweet and sour. There are a lot of fresh herbs and homemade spices that go into Parsi cooking,” shares Mahrukh, a resident of Nana Chowk in South Mumbai, whose Parsi food pop-ups are
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