Inspired by the article "A Bid to Maintain One of the World’s Oldest Culinary Traditions" https://www.nytimes.com/2019/05/08/t-magazine/parsi-food.html
List is collaborative, welcome to add more!
Ross WS: Over a century old. Hour after hour, cooks turn a rubble of mawa (milk boiled down until the liquids evaporate) into tiny cakes bronzed and cracked at the top, disintegrating instantly in the mouth
NM Wadia Building (123, Mahatma Gandhi Road), มุมไบ, Mahārāshtra
ร้านอาหารแบบไดเนอร์ · 2 คำแนะนำและคำวิจารณ์
Ross WS: To taste the slow cooked, densely spiced lentil, vegetable and meat dhansak is one of the city’s greatest pleasures, only on Wednesdays and with an invitation. Membership is granted only to Parsis
Ross WS: Breakfast menu contains Akuri a Parsi scramble of eggs and onions. The marble terrace overlooks a private golf course and membership has been closed since 1985. A friend will have to sneak you in.
Ross WS: Try a a glass of sour yogurt to be mixed with sev: skinny, crunchy strands of chickpea flour tossed with raisins and charoli, dusted in sugar and cardamom and given a flicker of rose water