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Ride the Shanghai Express at the ITC, Lower Parel

itc sahnghai

Cantonese cuisine, originally known in China as Guangdong Cuisine, is often referred to as Yue cuisine. This is the cuisine of China's Guangdong Province, and more specially adheres to its Capital, Guangzhou. Cantonese is a Cuisine with a mild taste, the Cantonese enjoy the natural flavors of fresh sea fish and Sauces, including hoisin sauce, oyster sauce, plum sauce, sweet and sour sauce, and soy sauce. the flavours are well balanced and not greasy. To leave intact the flavours of the primary ingredients, which are at the peak of their freshness and quality, very little few and very little spices are used. The spice does not engulf the natural flavor of the main ingredients Authentic Cantonese food  will be served for the next 10 days at The Shanghai Club Express, ITC Grand Central Lower Parel, from March 27th to April 7th, 2018.  To avail of the Cantonese Cuisine served, the diner has a choice of two special menus executed by Master Chef Jia from China --- a chef acclaimed in various parts of the world for his prowess at the varied Chinese Cuisine.

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A Few old Parsi Saris —Garaas

garaas old parsi saris

Not every embroidered sari worn by a Parsi lady is a Garaa. Garaas, generally called 'old Parsi Saris' are special hand embroidered  5 yards of  Chinese Silk, brought from China to India by the Parsi traders and worn as Saris. The embroidery motifs were often representations of either Chinese village scenes or the emblems of good luck in the Chinese culture or floral.

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Preserved Fish Roe — Aatheli Garab

fish roe

I am sharing the process described by my Great Grandmother, Dosibai Wankadia. The method used in her time is prior to the advent of the various modern presses and other kitchen gadgets and therefore use of traditional straw basket(s) and weights. The reader may use the gadgets he has, if any. A WORD OF CAUTION TO THE READER. My Great-Grandmother informs that the salted Garab/roe available in the market is merely that ---Salted not capable of preserving. It has does not have the shelf life of the Aatheli (Preserved) Garab/Roe. The Salted Roe available in the market may be used for immediate cooking. The salted Roe has to undergo the undermentioned process before it can be preserved and retained in your larder for months.  

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Skirlie (Traditional Scot recipe) —Also Mealy Jocks

skirlie

Try Skirlie, a traditional old crispy crunchy tasty, substantial dish. Simply, oatmeal and onions seasoned and cooked in fat to a nice brown. Should you collect the pinhead oatmeal, onions, salt and pepper , bind it in a cheese-cloth or malmal, and steam the meal, you get Mealy Jocks another MEALY JOCKS:.

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15-MINUTE POTATO CURRY — RASAALOO

15 minute potato curry Rasaaloo

15 minute Rasaaloo also known in some north Indian states as Taariwale Aloo is perhaps the sole potato-only dishes that goes well with rice, especially white rice. Potatoes in India are often cooked in combination with some meat or other vegetable. This recipe has a rather soupy gravy

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15-Minute-Cumin-Potatoes – Jeeraloo

15-Minute-Cumin-Potatoes – Jeeraloo 2

15-Minute-Cumin-Potatoes – Jeeraloo A quick and easy recipe for people in a hurry. ‘Jeeraloo’ the 15-Minute-Cumin-Potatoes, are an office favourite at Dhiraj’s work-place. The recipe from start to finish takes 15 minutes or less and is very easy to make.

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Zoroastrian Genealogy: From Ancient Iran to India

zoroastrian genealogy

In earlier times, both Iranians and Indians were part of the same tribe identified as the Proto-Indo-Iranians belonging to the Indo-European family. With the roots in the Caucasoid, that is the Indo-European family, it then branches out to form the Nordics, Alpines and the Mediterranean. The Alpines bifurcate into Armenoids and the Iranoids that is the Proto Indo-Iranian family roughly around the 4th Millennium BC. They wandered and settled on the southern Russian Steppes.

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The Rise of Bombay: Contribution of Parsis to the World Heritage Site

rise of mumbai

The Rise of Bombay: Contribution of Parsis to the World Heritage Site  ————- By Conservation Architect Sanaeya Vandrewala.   In light of the latest inscription of the Victorian Gothic and Art Deco ensemble of Mumbai into the UNESCO World Heritage List and in-keeping with the theme of the previous articles …

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