Irani Chai ( Spice Masala Chai)


CHAI: Mint and Lemon Grass Tea: Chai

Serves 6 Ingredients Spice ingredients for one pot of tea: 1/2 of a star anise star 10-12 whole cloves 7 whole allspice or 1/4 tsp ground allspice powder *See photo below 1 heaping teaspoon of cinnamon bark (or 2 short Continue reading

Health benefits of Ganthoda powder and Vasanu


GANTHODA Ganthoda is a powder made from the root of a long pepper. This powder is known by several other names, which include pipramul and peepramul; however, ganthoda is a word native to India. Ganthoda powder mixed with ginger powder, Continue reading

Whiskey Fruitcake


Makes 2 medium size cakes     Whiskey Fruitcake Recipe * Ingredients  Wheat flour – 1 1/2 cups Sugar – 3/4 cup Eggs – 3 no.s Oil – 3/4 cup Baking powder – 1 tsp Baking soda – 1/4 tsp Salt Continue reading

Akuri (from cookbook)


BREAKFAST: Spicy Scrambled Eggs - Akuri

This Recipe is one of many in my published cookbooks. Traditional Parsi Akuri made the old fashioned way and with the old fashioned taste! Roshni says: After years of observing and searching and finally finding the right vessel in Ahmedabad, Continue reading

Parsi Dhan Dar (from cookbook)


Serve with Mora Dal (Dhan Daar) Chawal (steamed rice)

Parsi  Dhan Dar  ( Also known as Mora Dal Chawal)       Chawal (Steamed Rice) 2 cups basmati Rice 4 cups water 1 tbsp Salt 2 tbsp Oil or ghee 2 inch piece of cinnamon stick (broken) 5 cardamom Continue reading

Requiem for a parsi delight


There isn’t much that stands between Parsi food and extinction. Joanna Lobo digs amongst the delectable ruins of what remains As he starts to describe the dal ni poori (a pastry stuffed with sweetened dal, tutti frutti and dried fruits), Continue reading

On the Parsi food trail – Paris Bakery pit stop


Go where the Parsis go. Here is a comprehensive list of affordable Parsi foodie haunts in and around South Mumbai? A popular pit stop for Parsi goodies is Dhobi Talao’s Paris Bakery Meher Mirza RTIs around town Ratan Tata Institute (RTI) Continue reading

Food Labels and Liability


Until the law is laid down, food companies cry “natural” at their own risk By Justin J. Prochnow, A91 June 16, 2014 In 2002, the Center for Science in the Public Interest (CSPI), an advocacy group that routinely challenges food Continue reading

Gums Under Attack


Gums Under Attack Tufts researchers investigate stress as a potential cause of periodontal disease A section of a mast cell. The cytoplasm, in yellow, releases granules, in green, in response to inflammation. Photo: CNRI/Science Source By Michael Blanding June 13, Continue reading

Mumbai’s famous Parsi chefs to cook for Delhi


Celebrities such as John Abraham and Bomani Irani (as well as several non-Parsi personages) swear by their patra ni machchi, their dhansak is considered among the best in Mumbai and, for the past seven years, they have been catering to Continue reading

Taking a sip of Pune’s very own cold drink : Ardeshir’s raspberry soda


Today, 130 years later, Murzban Irani, his great grandson continues the legacy with pride and was pleased to explain the history of Ardeshir’s. His family first arrived in India in the mid 19th century along with the exodus of Zorashtrian Continue reading

Indian-Spiced Tomato and Egg Casserole


Indian-Spiced Tomato and Egg Casserole This dish, inspired by a traditional recipe from the Parsis (a group of Zoroastrians from Persia who settled in India sometime between the 8th and 10th centuries), is possibly one of the most fragrant and Continue reading

100 Year old B. Merwan & Co. (1914 – 2014 ) re-opening?


Address: Shop No. 1/ 2, Bamar Merwan Building, Frere Bridge, Allibhai Premji Road, Pannalal Terrace, Bharat Nagar, Grant Road East, Mumbai, Maharashtra 400007, India Phone:+91 22 2309 3321 Open again? Pleas let us know if this is true and what is Continue reading

10 Must Have Parsi Dishes To Try Before You Die


Parsi food has roots in Persian and Gujarati cuisines and much of the food is a meat-lovers dream come true. Most Parsi vegetarians still have fish and egg, so pure vegetarians please excuse the lack of options available for you! Continue reading

Kulfi and Neemboo Pani



by Bisma Tirmirzi The summer heat is upon us with a vengeance and beckons me to write about the cooler delights on the desi menu, the ageless neemboo pani (lime water) and kulfi, the desi ice cream. My earliest memory of eating kulfi is at Shezan Ampis, opposite the Continue reading

Food Stories: ‘Tis the season of the Mango



  Kathi (Tangy) Chutney Meethi (Sweet) Chutney Mango Achar (Pickle) It’s that time of the year again when we find ourselves replacing meals with the indulgent sweetness of mangoes. A delicious variety of chutneys and achaars (pickle) too, become a Continue reading

Cyrus Todiwala named BBC Food Personality of the Year


‘He epitomises what a celebrity chef should be’ Judging Panel, 2014 BBC Radio 4 Food & Farming Awards (2 May 2014) Celebrity chef Cyrus Todiwala OBE DL was named Food Personality of the Year at last night’s BBC Radio 4 Food and Continue reading

Happy Mother’s Day !


Here is the simplest recipe for Chocolate Covered Jimmy Strawberries. Okay, I admit they don’t look as professional as Martha Stewart brand or Edible Arrangements brand, but they are so much fun and low cost/budget to make at home. Ingredients 21 Continue reading

Understanding Parsi Food & Customs in the light of Zoroastrian religion



by Ervad Dr. Ramiyar Karanjia Many a Parsi customs, because they are not properly understood or traced to Avestan times or scriptures, are believed to be of Hindu origin. This is not entirely correct as we will shortly see. Only Continue reading

Shrimp Masala Curry (from cookbook)



Shrimp Masala Curry Ingredients • 1 cup de-veined and shelled Shrimp/Prawns • 1 chopped Onion • 1 chopped Tomato • 1 cup curd • lemon juice • chilly powder • Turmeric • Ginger and Garlic paste • Salt, Oil and Continue reading

New York Times: The Casserole Catches Up


These days, when Mr. Cardoz cooks at home for his family, he often makes a casserole that borrows from the Parsis in India, a group of Zoroastrian Persians who settled in the country sometime between the eighth and 10th centuries. He starts Continue reading

Fig Almond Cake


For the foodies amongst us (we too!) here’s a lovely recipe from Jame’s in-house super chef MALCOLM WATCHA. Bake it and enjoy karjo jee!!! Fig & Almond Cake INGREDIENTS  285 gms dried, chopped figs 1 ½ cups water 1 tsp Continue reading

Century-old Irani cafe B Merwan & Co downs its shutters


Back in January, mid-day broke the news that B Merwan and Co, one of Mumbai’s iconic Irani cafes and a landmark by itself, would be downing its shutters. While we were told then that the cafe, situated outside Grant Road Continue reading

Ravo (from cookbook)


BREAKFAST: Sweet, Sweet Semolina - Ravo

  Ravo Ingredients:       1 liter of pasteurized cold milk.       4 tbsp of Ravo (semolina or suji)       4 tbsp (equal quantity ratio to ravo) of sugar       4 oz of Continue reading

Doodhi ni Barfi (from cookbook)


Doodhi ni Barfi Ingredients: 800 gm Doodhi 400 gm sugar 200 gm mawa Pinch of cardamom 0ne drop of edible green color Method:  Boil the doodhi for 1 minute Put the doodhi in a non-stick pot and then put 400 gm sugar. Continue reading

The Super Bowl Dhansak Meal (Parsi Cuisine) [Kindle Edition]



The Super Bowl does inspire us American Parsis. I cook Dhansak on many Sundays but this Sunday we made a EBook ! (goes with the video previously done). The Super Bowl Dhansak Meal (Parsi Cuisine) [Kindle Edition EBook] is published. Continue reading

New Video posted on the Parsi Dhansak Meal – Meat and Vegetables with Lentils.


Dhansaak Dal

*New Video* The Parsi Dhansak Meal – Meat and Vegetables with Lentils   How to fry fish the parsi way.       Dhansak Like this:Like Loading…

Warming up to winter with Eeda Paak and Vasanu


VASANU is very healthy to eat. Best time is to take a one inch square at breakfast time. Not good for diabetics unless you substitute sugar with Splenda.

  Warming up to winter By Bachi Karkaria    It might sound like the name of a corny Parsi comedy, but doodh na puff, as once whipped up by the doughty matrons of the clan, is as vanishing a winter speciality as Continue reading

Fried Pomfret (from cookbook)


Fried Promfret Serves – 4 Preparation time – 10 minutes; Marination time – 45 minutesIngredients: Silver pomfrets – 1/2 kg, cleaned and drained well, make small slant cuts over the skin (you may want to use any other fish of Continue reading

Parsi Dairy Farm – Relative Value: Stars in the milky way, Sarfaraz and Bakhtyar


  Since they joined the family business in 2007 Sarfaraz (left) and Bakhtyar have been focusing on creating more milk-based products. Relative Value: Sarfaraz K Irani, 28, and Bakhtyar K Irani, 31 Meet the two boys who gave Mumbai’s iconic Continue reading

Cyrus Todiwala’s Jardaloo ma Murghi Recipe



“This Parsee chicken dish will please everyone,” says Cyrus Todiwala, one half of The Incredible Spice Men and the chef behind Café Spice Namasté in London. “It’s not too hot, and it signifies friendship. We serve this at happy occasions, Continue reading

Besan Ladoo (from cookbook)


Besan ladoo (bengal gram flour ladoo) Ingredients 4 cups Bengal gram flour (besan) 3 cups Powdered sugar 1 tsp Green cardamom powder (elaichi powder) 2 ½ cups of Ghee (clarified butter) Dry fruits for garnishing Method 1. Take 4 cups Continue reading

Chicken Coconut Curry (from cookbook)


Chicken Curry made from coconut powder (khaman) Chicken Curry : Ingredients  4-5 marinated pieces of chicken(haldi,red chilly powder,salt n ginger-garlic paste ) 2-3 spoons of oil 3-4 roughly chopped onions 1 full cup of coconut powder (khaman) 2 tea spoon Continue reading

Mysore Paak (from cookbook)


Ingredients 1. 1 cup Besan.(Gram flour) 2. 2 cups Sugar. 3. 3 cups Ghee. 4.1/2 cup Milk. 5.1/2 cup Water. METHOD. 1. In a pan, tip in the flour, and a tbsp of Ghee. 2. Heat till the flour becomes Continue reading

Hot Chilli Tomato Sauce


INGREDIENTS Tomatoes 250 gm Big red chili 6 Tamarind pulp 1 cup Garlic 6 cloves Vinegar ½ cup Jaggery 50 gm Roasted cumin 2 tsp Salt ½ tsp Sodium benzoate a pinch COOKING DIRECTIONS Peel 250 gm tomatoes and cut Continue reading

Mutton Biryani (from cookbook)


Mutton Biryani

Ingredients 1 kg mutton (I used boneless) 4 large onions 2 tomatoes 2 potatoes (fry) 1 cup yogurt 2 tbsp red chili powder 1 tbsp garam masala powder 2 tbsp biryani masala powder 2 tbsp ginger garlic paste 3 cups Continue reading

Roti maker machines: Real fun to see rotlis popping out so soft and fresh, dream machine!


Ladies and all Roti lovers – Your prayers are soon to be answered: Real fun to see rotlis popping out so soft and fresh, dream machine! Like this:Like Loading…

Chilli Mushrooms (from cookbook)


Chilli Mushrooms This is a very easy method of chilly mushroom making, takes only 10-15 minutes as the Chinese cooking is very fast cooking and also as we are using mushrooms, the cooking will be done very soon. A very Continue reading

ZAGNY’s 40th anniversary Fundraiser – Jamva Chaloji 2013



ZAGNY’s 40th anniversary Funraiser – Jamva Chaloji 2013

To celebrate ZAGNY’s 40th anniversary – ZAGNY is having a laggan nu bhonu in NY.

Hope you can join  for a fun night and tasty dinner. 

Click on link below to register:



Corn Soufflé


by Parveen Wadia Ingredients: ½ cup freshly grated Parmesan cheese 1 cup grated Aged Gruyere cheese 3 cups whole milk 5 tsp unsalted butter 6 tblsp all purpose flour or maida 1 can Sweet corn Kernels (water squeezed out completely) Continue reading

Vegetarian Manchurian Bhel


manchurian bhel

by Ava Hoshang Desai Ingredients 1 bowl of finely Chopped mix veggies like Carrots, Cabbage Capsicum and Spring onions 2 tea spoons of maida (white flour) 2 teaspoons of cornflour. ½ teaspoon soya sauce ½ chopped green chilly(as per ur choice) Oil for frying Salt Continue reading

Hyderabadi Vegetarian Biryani


By Nazneen Khodaiji Ingredients The Rice: 1 and half cup basmati rice 2 green cardamoms 2 black cardamoms 2 cloves 1 cinnamon of 1 inch 1 bay leaf 2 mace strands 3 cups water salt The Vegetable Gravy: ½ medium Continue reading

Sitaphal Pudding aka “Sugar Apple” or “Custard Apple” Pudding (from cookbook)


Sitaphal is also known as “Sugar Apple” or “Custard Apple”  has a typical buttery, delicate flavor. INGREDIENTS  Sitaphal pulp – 1 1/2 cup China grass – 1 packet Water – 1 cup Cream cheese – 500 grams Powdered sugar – Continue reading

Ragda Pattice (from cookbook)


Ingredients For The Ragda Filling 1 cup safed vatana (dried white peas) (dried white peas) 1/4 cup tuver dal 2 boiled potatoes , cut into small pieces 1/4 tsp turmeric powder (haldi) 1/2 tsp chilli powder 2 tsp ginger-green chilli Continue reading

Tomato Rice


by Zarina Cama Clowsley Ingredients: 2 cups of rice 2 cups of pureed tomatoes ( use the desi ones for a better flavour) 2 bay leaves 1 tblsn pepercorns 1 tspn degi mirch pwdr salt 2 cups of water/veg stock or chicken Continue reading

Dodhi Chicken (also known as Doodhi, Winter melon or White Pumpkin) (from cookbook)


By Yasmin Percy Hansotia Ingredients 1 kg Dodhi peel and cubed 1 kg Meat/Chicken 4-5 onions chopped roughly 1 tsp ginger garlic paste 2 to 3 tsp chilly powder 1 tsp salt 2-3 pieces of taj(cinnamon) and eliachi(cardmon) 5 tbsp Continue reading

Book: Cuisine for a Cause – see sample download


CUISINE FOR A CAUSE is a unique cookbook that includes recipes of two kinds – the traditional gastronomic variety, and the ones that make up the philanthropic success stories that Parsis are equally renowned for. In all, the book profiles 37 Continue reading

Bahman Mahino Meals


  Bahman mahino is when parsis do not eat meat. Fish is allowed for a wholesome diet with vegetables. Editor’s Note: photo shows the whole menu and effort that Rohinton Ronz put into the cooking, extremely well done Rohinton! Recipes: Continue reading

Saucy Garlic Fish (from cookbook)


Saucy Garlic Fish Recipe: Ingredients: 1 kg white fish fillet One medium onions finely chopped 1 tsp whole jeera ¼ tsp haldi ¼ tsp red chilli powder ¼ tsp coriander powder ¼ tsp curry mixture powder 3 tbsp ginger/garlic paste Continue reading

Murgh Malai Lazeez (from cookbook)


~ Murgh Malai Lazeez ~ If you are a fanatic for soft and juicy chicken, Trust me with this one, it is going to end all your google searches for that Miyanji chicken! Cut, slit and marinated the chicken in salt, Continue reading

Quickie Mithai Kulfi


This serving is for 7 Kulfi moulds. Ingredients: 4 Gulab Jamuns 4 Kaju Katlis 4 Kalakands 4 Kaju Rolls Method: Blend all mithai with milk in blender Boil full cup milk till the quantity reduces to half. Cool for 5 Continue reading

Fun Foods From Udwada – with Recipe



Compiled with Roxanne Bamboat’s blog article and photos ( and recipes from this site. Udwada is a sleepy town in Gujarat and one of the most sacred places in the world for any Parsi- Irani Zoroastrian. It is the home Continue reading

Health: List of vitamins, minerals and other nutrients. What they do for your body.


List of vitamins, minerals and other nutrients. What they do for good health in the body, and some recipes/foods where you’ll find them. vitamin A (a.k.a. pre-formed Retinol;Beta-Carotene)  What it’s good for: Promotes growth and repair of body tissue, healthy eyes, Continue reading



BADAM NI BOI FUNDRAISER FOR ZAKOI WORSHIP CENTER FUND I have the Badam ni Boi sale fundraiser each year around this time.  The profit from this sale will go to our ZAKOI Worship Center/Darbe-Meher Fund.  It is with the help Continue reading

Recipes of Traditional Dishes


Traditional Dishes of Parsi Cuisine (Parsee Cuisine)

  Egg Dishes Omelette (Poro) is a wonderful breakfast dish, spicy and goes well with jam and toast.  Spanish Omelette Persian Omelette  – Kokoo Sabzi Ravo is a sweet semolina breakfast. Made on auspicious occasions Fried Eggs Chapat are pancakes done the parsi way Continue reading

Gahanbar or Gahambars (pronounced as Ghambhar gambar )


Gahanbar or Gahambars (pronounced as Ghambhar gambar ) Zoroastrianism has number of festival and sacred occasions and Gahambars are considered most auspicious among the others. Gahambars a festival celebrated by Parsi community is marked in honor of Sky, Waters, Earth, Continue reading

Lonavala Chikki


Lonavala Chikki.

Story behind Lonavala Chikkis: Lonavala was so named because of the word ‘lenya’ which means caves in Marathi. There are many rock-cut caves, which surround Lonavala. It was Shri Maganlal Agarwal (the fourth generation of Maganlal Agarwal’s family is now Continue reading



CELEBRATION OF ALL CREATION: THE SIGNIFICANCE OF THE GAHAMBAR The genesis and provenance of the Gahambar – like the genesis and provenance of much else – is shrouded in the mists of time. The Gahambar as it was observed and Continue reading

Parsi Chai with Mint / Fudino, Lemon grass / Leeli Chai


chai parsi

Parsi Chai with Mint / Fudino, Lemon grass / Leeli Chai Health value: Antioxidant Removes Headaches, Muscle aches, soothes and relaxes. Dried lemon grass leaves make a zesty, refreshing drink that is highly satisfying both hot and cold. It has Continue reading



Gahambars Zoroastrianism has number of festival and sacred occasions and Gahambars* are considered most auspicious among the others. Gahambars a festival celebrated by Parsi community is marked in honor of Sky, Waters, Earth, Plants, Cattle and Man which are responsible Continue reading

Drinking lemon water / Neemboo Pani goes back to Ayurveda


Just came back from a trip to India. I noticed many people drink lemon water there. It is called “Neemboo Pani”. My mother gets fresh lemons, makes the juice, adds a little salt and then freezes these in ice-cube trays. Continue reading

What life is like for a Parsi caterer?

navjote caterer

In this season of lagans and navjotes, ever wondered what life is like for a Parsi caterer? For caterer KAIZAD PATEL, who starts his day at six in the morning and winds up at two the next morning, the challenge Continue reading

Eye specialist says proper nutrition can treat and reverse common vision problems

Eye specialist says proper nutrition can treat and reverse common vision problems For 40 years, Dr. Robert Abel Jr. has dedicated his professional life as an ophthalmologist to preserving vision. As a founding partner in a large eye care practice Continue reading

The Batasas, Nankhatais and Kahri Biscuits of Dotivala Bakery

Dotivala The ‘Batasas’ Family of Surat UpperCrust visits Dotivala, Surat’s oldest bakery, which is known all over India for its Batasas, Nankhatais and Khari biscuits. WHATEVER you do in Surat, you cannot come away without buying Nankhatai, Batasas and Khari Continue reading

Pumpkin Bread

With Nutrition Values of Calories, Fat and ingredient descriptions Pumpkin Bread From Parsi Cuisine Print by Rita ContractorPumpkin Bread. Delicious cake like bread for Christmas, Thanksgiving or a dessert anytime. Total 01:00 Prep 00:00 Cook 01:00 20 servings Servings 5678910111213141516171819202122232425262728293031323334353637383940 Continue reading

Eggless Mawa Cake

Step by step 1. Take butter and sugar in a bowl or pan. 2. Cream butter and sugar till light and fluffy. 3. Add  mawa 4. Mix the crumbled mawa with the creamed butter & sugar mixture. 5. Next sieve the Continue reading