On this last episode of Not Just Dhansak, Bawi Bride Perzen Patel meets Bawa Cook and fellow podcaster, Farhad Karkaria. Together, they lay down the how and what of Parsi food as they add anecdotes from their kitchens to it. Should recipes be shared or earned? Which masalas do they love? Can Parsi food be innovated? Why is the Times and Talent Club book so treasured? How can we make Parsi Food accessible? They answer all these questions one last time before declaring that while Parsi food is...

On this episode of Not Just Dhansak, Bawi Bride Perzen Patel talks to some of the family owners of the iconic Parsi Dairy Farm: Meher Patel and Parvana Mistry. They share their memories of growing around and with Parsi Dairy Farm products at home. Meher tells the story of how it started as a family business and how all of them joined in. Parvana joins in describing the process of sustaining the product quality and coming up with innovations to adapt to the new market scenario. What does it...

On this episode, Bawi Bride Perzen Patel talks to Culture and Food Writer- Meher Mirza who has written about Parsi food and customs like our Ghambhars and the legendary Time & Talents Book in publications globally. They talk about the importance of articulating food stories rather than recipes. Meher also visits her memories around discovering old Parsi cookbooks, eating Parsi food at Udvada and how one's identity is wrapped in culture and food. Tune in to this episode to turn the pages...

On this episode of Not Just Dhansak, Bawi Bride Perzen Patel welcomes the owner of the famous Rustom's Parsi Bhonu restaurant in Delhi, Kainaz Contractor. Rustom's is known for its home-style Parsi food and home-made masalas. Kainaz shares her journey from writing about food for the magazines to starting her own restaurant. How can one manage the staff to run one's own restaurant? What are the prerequisites to start a restaurant with regional cuisine? Is there space for collaborations? Ever...

On this episode, Bawi Bride Perzen Patel is in conversation with travel blogger Roxanne Bamboat who conducts Parsi Food Walks and Mahrukh Mogrelia who hosts Parsi Home-Dining Experiences. Roxanne talks about her food and travel blog - The Tiny Taster and how she started food walks to share her cultural experiences with strangers. Mahrukh opens up about her passion for cooking and how it led to hosting luncheons where she can share food stories. Together they discuss how people can move...

On yet another episode of Not Just Dhansak, Perzen Patel is joined by well-known Chef & Restaurant Consultant, Viraf Patel. Together they discuss a hotly debated topic in the food world today of autheticity v/s innovation, especially within regional cuisines. How do people react to these innovations? Why is experimentation looked down upon? Isn't Parsi food all about fusion and adaptation? Tune in to find some answers to this never ending debate as Viraf shares his childhood memories...

On this episode, Bawi Bride Perzen Patel is in conversation with Vera Dinshaw Springett who pioneered an online community on Facebook called 'Parsis Exchange Recipes'. Vera shares anecdotes from her childhood in Karachi and now as a parent in Chicago. Can food be an entity that unites us no matter what land we live in? How did an online community that exchanges Parsi recipes come into existence? Can the people you interact with online turn into real friends? Vera and Perzen talk extensively...

On this new episode, Bawi Bride Perzen Patel talks to two famous television personalities, Cyrus Broacha and Kunal Vijaykar about their childhood memories around Parsi food. Together, they recall the Parsi food from popular food joints and neighbourhood gullies they grew up in. Cyrus, Kunal and Perzen also talk about the “Parsi Vegetarian” and discuss how today’s Parsi is different from that of a decade ago. What are the multiple ways of having and making Dhansak? How many different akuris...

This week we dive into the elusive Parsi wedding and the delicacies one can find there. Bawi Bride, Perzen Patel talks to Kaizad Patel from Kaizad Patel Caterers about all the food traditions associated with a Parsi wedding and why the menu never changes. He shares his journey of taking over his father's business and going from cooking in a 5 star kitchen building to cooking on wood fire at outdoor locations across Mumbai. How central is food to the Parsi wedding? Well, it is certainly more...

On this episode, Bawi Bride Perzen Patel is in conversation with Kainaz Messman, Founder of the famous Indian brand Theobroma Patisserie. Kainaz shares stories of her idyllic childhood where midnight feasts cooked by her mom developed her love for food. What are the Parsi roots and habits that influence her style of cooking and baking? How did she start Theobroma and what was the process they used to expand? Be a part of this conversation where Kainaz opens up about her startup journey and...

On this episode, Bawi Bride Perzen Patel discusses documentation of the Parsi Food with author and food blogger, Niloufer Mavalvala. Niloufer shares her journey of starting a blog, creating a community around it and organizing Cooking Luncheons where women with similar interests came together to learn and share recipes. She talks about writing a cookbook with a mainstream publisher and compares that experience to self publishing which is what she is doing for her upcoming book. When Niloufer...

On this episode, Bawi Bride Perzen Patel talks to home chefs Gulrukh Irani and Furrokh Regina and discusses why people like them are the true custodians of Parsi food. They discuss their childhood memories of partaking Parsi food, learning how to cook it and eventually deciding to sell it. Through their personal journeys you can discover what goes into making the perfect Dar ni Pori, Vasanu, Badaam Pak, Topli nu Paneer and other such secret Parsi treats. Together, Perzen and her guests also...

On this episode, Bawi Bride Perzen Patel is in conversation with the sixth generation owner of the very famous Dotivala Bakery in Surat, Cyrus Dotivala. Cyrus shares the story of how bread traveled from Dutch settlers to Parsis and how the famous Parsi Batasas and Nankhatai were invented. Together they talk about multi-generational businesses and how technology is required for them to stay relevant today. What is the future of Parsi and Irani bakeries in India? To what length can one adapt...

On the first episode of our Parsi food show, Not Just Dhansak, our host Perzen Patel, popularly known as the Bawi Bride, is in conversation with archaeologist and food historian, Kurush Dalal. When he is not digging and teaching, Kurush runs a boutique catering company, Katy’s Kitchen. They reminisce about their childhood food memories and discuss the food that graces Parsi kitchens (hint: not Dhansak). Kurush talks about his mother Katy Dalal and how Parsi food has adapted to local culture...

A weekly food show that aims to showcase that there is more to Parsis and their food than Dhansak! Perzen Patel, better known as Bawi Bride talks to friends, home chefs and Parsi food entrepreneurs about all things Bhonu. Their personal journeys and memories show the evolution of Parsi food and Parsi owned businesses over time. As these Bawas share their stories we get to learn what it takes to start up a food business today, grow family legacies, adapt a traditional cuisine and much more! ...