The vibrant photographs make this cookbook award-winning, and this certainly contributes to putting Parsi cuisine on the culinary map. While this cookbook contains many traditional recipes, there are a few that are not.
The Medieval Magazine writes about The Parsis: Community through cuisine in their January 2020 issue. James Blake Wiener interviews Niloufer Mavalvala.
Parsi food is both simple and healthy.
It is often said that there is a food for every occasion and an occasion for every food!
|Kheema papayta na pattice served with tomato chilli lime jam|
|Bhaji jhinga -Spinach and prawn stew|
|Masoor ma gos - lentil and meat stew|
|Channa ni daar- Bengal gram lentil|
|Mava na cake|
|Chori papayta - Yardlongbeans|
|Topli na paneer - silky cottage cheese|
|Copra na pancake - coconut filled crepes|
|Sali Boti - meat stew and matchstick potatoes|
|kheemo edu nay sali - groundmeat, fried egg and matchstick potatoes|
|Dahi ni kudhi - yogurt kudhi|
|Murghi papayto - chicken and potato|
|Available worldwide on Amazon.com, this cookbook got me an invitation to Le Cordon Bleu London in May 2017 to be their guest chef, which was a full house.|
|Bheeda ma gos - okra and lamb stew|
|Available worldwide on amazon.com|
|Murumbo - white bottle gourd jam|
|Gajar mewa nu achar - Carrot and fruit chutney|
|Gharab nu achar - pickled fish roe|
|Sua pak - A melange of seeds and nuts|
|Mango chutney and prawn balchao - pickled prawns|
|Bhakras - fried tea cakes|
And look what some of the readers have to say about it.
The World of Parsi Cooking: Food Across Borders
“I am neither of the East nor of the West, no boundaries exist within my breast.” ~ Rumi
Creativity is an artist's prerogative~ Niloufer Mavalvala
Finally the cookbook The Art of Parsi Cooking; reviving an ancient cuisine is here to
pre-order and purchase.
The Big Launch as it unfolds in pictures!
2017 so far
About the book on the publisher, Austin Macauley's Website
The magazine The Cook's Cook gives me a spotlight.
James Wiener of the award winning blog Ancient History Encyclopedia shares his views on a wonderful cuisine revived.
An article reviewing the book in Al-Arabiya News
The magazine The Cook's Cook has featured yet another article from Niloufer's Kitchen. It is all about the healthy seed Moringa.
The magazine The Cook's Cook featured Niloufer's Kitchen several times.
Here are two links to the articles.
While Chaat Magazine from the UK also invited Niloufer's Kitchen to publish a favourite recipe from its collection of Parsi Foods. Amenu of khichri kudhi and kheema followed by the Khopra Pak was featured with brilliant pictures and a short write up about "Who is Niloufer".
Spain has some incridebly tranquil islands to enjoy.
Niloufer's Kitchen http://www.huffingtonpost.ca/niloufer-mavalvala/balearic-islands-mediterranean_b_10029098.html
2015 brought Niloufer's Kitchen to reach 100,000 readers...
Travel to Italy to enjoy these amazing sites and sounds of Firenze.
The festival of Yalda is a rather interesting old Persian tradition. Niloufer's Kitchen is a proud participant in this Fezana Journal that has done an issue related to this. The recipes contributed for them are now on the blog to share and enjoy! Links below.
Shirini Panir A healthy sweet dish with fresh fruit.
Farsi Chole A dip made from chickpeas and roasted eggplant
Another interesting blog on Huffington Post now updated is The Genesis of Curry in the West
The Huffington Post now has my latest blog post How Spain Stole My Heart .
The latest blog post in Huffington Post is now out and about A Celebration to remember a milestone event I helped organise in the community. 700 persons attended and it has gone viral worldwide within the Zoroastrian Community.
Huffington Post carries my second article about a whirlwind eating journey in the romantically beautiful city of Florence. Read all about my article Mangiare a Firenze, in English of course by simply clicking here How to eat in Florence
The Huffington Post Bloggers club has just accepted me. You can read the article by clicking on The French In My Food I do hope you enjoy it. The idea of having a scrap book started much later when I moved to Dubai. I was surrounded by people who I did not know and it was a great way to keep in touch with those who wished to befriend me. So I used to leave this book for them to write in after we had eaten generally sharing whatever we prepared that day for my cooking class. It worked well and now am glad I did as it makes for happy days relived whenever I want to!
WE THE BAWAS on Instagram February 2019
“While living in the East and surrounded by all the familiar things that give us comfort (e.g. colonies and agiaries), so much can be taken for granted. But gradually moving to Canada, being further from family and childhood friends, created a need to dig deep and find the gratitude for everything that our religion and culture gives us.”
Like most bawas, she has an innate passion for food and cooking and eating; and delights in the joy that cooking and eating together can bring. But more importantly, she is a proud Parsi who wants to preserve traditional recipes that our grannies took pride in making. Recipes that, if not documented, will be lost to the sands of time. Long before seasonal, locally grown, ethical, clean eating were buzz words, our mamaijis and bapaijis were living that way and cooking that way, all the time!
While observing other Parsi families in the West, she realised that there is an entire generation here unaware of Parsi food - its history, heritage and culture. They may never have seen certain Parsi delicacies, let alone taste them or understand why they are eaten - Niloufer's cooking classes and many books - serve to educate and instill confidence in our absolutely unique food and eating culture, which is neither Indian nor Persian, but a beautiful mix of so many influences, strong enough to stand on its own and be proud of it. “My resolve is stronger than ever to preserve, protect and help appreciate our rich past through my cooking, teaching, and writing. I hope to give everyone an invitation to taste old world goodies that we grew up eating in our grandmothers home”.
Ultimately, what makes Niloufer's message special is that she wants ours and the next generation of Bawas to be confident and take pride in our Parsi panu and our Parsi Bhonu - let us sing from the roof tops not just about Curry Chawal and Dhansak (which BTW she loves!) and Sali Boti, but Murrabbas and Bafaats and Suva Paaks and Maleedos. So, now when your friends talk about Turmeric Lattes and Energy Balls made with nuts and ghee – tell them that your mamaiji made you drink harad nu doodh every time you fell ill or insisted you eat Vasanu to keep you warm in the winter months – long before any foodie mag, celebrity nutritionist or chef told you to! Because if we don’t champion our Parsi bhonu with confidence, who else will?"
|This is my scrap book|
|An Italian food class where we made an Italian Flag Lasagne!!|
Awaiting Niloufer's Kitchen All things Italian?
|Needless to say the 18 year old were impressed|
|A French speaking club for their adventure to learn Parsi Cuisine|
You can check out some of the same recipes at Niloufer's Kitchen: Quick and Easy
|Successful and brushed up my petit peu Francais at best!!|
Or if you prefer to try my French cuisine click for the best recipes at
Niloufer's Kitchen: French Bistro http://www.amazon.com/dp/B00J2KMB4C
|Each class followed a little note of appreciation at what they enjoyed best|
|It was always fun to read the reviews of appreciation and anecdotes|
|Pictures paint a thousand words?|
|Colourful and delightful the start of everything Moroccan! I urge you to try it today.|
Click Niloufer's Kitchen: Moroccan Cuisine for more .http://www.amazon.com/dp/B00GP0CSBI
Isn't a table full of excited people awaiting a feast the best feeling ever?
Happy Cooking and Eating!
My publication in the Hamazor Magazine on how food connects cultures despite geographical divides over the centuries. Here I am linking our love for Persian Cuisine intertwined with Indian Cuisine commonly referred to as Parsi Cuisine.
Hamazor is a publication of the World Zoroastrian Organisation and archived at the British Museum in London, UK.