On a recent trip to a new Supermarket in Hyderabad, I was pleasantly surprised to see fresh golden apricots in the fruit section. The season for fresh apricots is generally from April to August, but these days they are available in all seasons as they are exported from many countries. Turkey, Italy, Russia, Spain, Greece, U.S.A., France, Iran, Pakistan, Australia and New Zealand all produce apricots.<< MORE >>

A recent road trip from Hyderabad to Coonoor took us to many different places, past the reserve forests of Bandipur, Masinagudi and Madhumalai, where tigers, panthers, deer, wild boar, mongoose, wild fowl, peacocks, monkeys and elephants roamed carefree. We visited spice and tea plantations and met a lot of interesting people but the trip’s highlight was meeting Shernaz Sethna, a cheese maker of formidable repute in the Nilgiris. << MORE >>

Carrots are as delicious as they are healthy. Carrots provide the finest and highest quality in nutrients, especially from its juice. It is an excellent source of pro-vitamin A, vitamins C, D, E, K, B1 and B6. Carrots contain anti-oxidants and are also rich in biotin, potassium, calcium, magnesium, phosphorus, organic sodium and some trace minerals. << MORE >>

The other day, a friend of mine called to remind me to soak the fruit for the X’mas cake. When my mother’s elder sister was alive, it used to be a ritual at her place to bring out the 2 old glass jars, weigh and chop mixed dry fruit and peel and fill one jar with fruit and brandy/ sherry or rum, leaving space for the fruit to soak the liquor and expand. << MORE >>

Lentils are a lovely addition to any dish, be it soup, salad, main course, side dish or even dessert. Vegetarians get most of their protein intake from lentils. In addition to being delicious, lentils are a rich source of fiber, vitamins, minerals, iron and potassium. Eaten intact, without the skin removed or split in half and with the husk removed for faster cooking and creamier texture, lentils are versatile as well as unique in flavor. << MORE >>

With winter setting in, one is more inclined to making and having soup. On warm afternoons, there is nothing like a cold cucumber and mint soup or the famous Spanish Gazpacho which is also served chilled. Soups are super, whether they are served hot or cold or whether they are clear or thick. Indian soups are called shorbas and are lightly spiced. Dessert soups made with fruit are popular all over the world.<< MORE >>

Hyderabad is world famous for its Biryani. This dish was generally made of goat’s meat but Chicken Biryani is very popular too. ‘Kalyani’ Biryani or Beef Biryani is found at little roadside cafes. Mince Biryani is a hot favorite. Fish, prawn and quail are the other Biryani choices. Paradise, Café Bahar and Hyderabad House are the most frequented << MORE >>

The best time to shop and eat in Hyderabad is after sundown, especially during the month of Ramzan. I especially like the area around Charminar which is filled with handcarts and little roadside shops selling small muslin bags of Biryani spices, Dry and Fresh fruits. One can pick up crockery, dress material, curtains, lace and sequins too. Close by is the famous Lad Bazaar which stocks the latest designs of glittering bangles. In between bargaining for saris and embroidered salwars, there are a lot of places where one can stop at incase one is feeling hungry. << MORE >>

In Most Parsi homes, it is the case of “if it’s Sunday, there must be Dhansak for lunch.” ‘Dhan’ means rice: in this case the rice is brown and fragrant with spices and ‘Sak’ means lentils mixed with vegetables and meat. Actual Dhansak is made with mutton or lamb cubes. You can use chicken as well. It is a hugely popular dish; I even saw ‘Prawn Dhansak’ being served in many restaurants in the U.K.<< MORE >>

The other day at a lunch buffet, I was starting out for the corner holding the starter dishes when I happened to glance at the array of interesting looking salads made of vegetable and fruit. Some had smoked roast chicken and chicken tikka slices mixed with the vegetable, others were oriental salads and Kim chi dishes with shrimp and diced steak in them, still others had crotons and dressings colorful enough to interest me.<< MORE >>

When the Parsis first arrived in India 1200 years ago to escape religious persecution in Persia, they arrived in boats and landed on the coast of Gujarat. The Ruler there sent a bowl of milk to symbolize that he had no room for the new arrivals. The Head Priest of the Persians dissolved sugar and sent the milk back to show that if they were allowed to stay on in Gujarat, they would sweeten their surroundings.<< MORE >>

As the Indian Premier League’s Second Season came to an end on 24th May, I cannot but reflect on this year’s topsy-turvy tournament. The elections in India and the resulting security issues ensured that the Indian Premier League was held in South Africa. To the Rainbow Nation’s credit, South Africa put on a fantastic show with the few weeks’ time it had. Most countries would have found it hard to organize such a big event even after having a year’s notice but South Africa did an admirable job. << MORE >>

Last week, my daughter and I left on an impulsive trip to Sri Lanka. She had a few days’ holidays and as visas are given on arrival, we suddenly decided to take off to Colombo. Having cousins living in Colombo was the icing on the cake as we could see and experience the best of Sri Lanka with their local inputs and in-depth knowledge about the local customs, cuisine and the best places to visit in the 6 days that we were in Sri Lanka. << MORE >>

On a recent visit to my parents’ place, I saw a lot of activity around the tamarind tree in their backyard. The tree was being shaken, the tamarinds falling like large hail stones on to the ground, from where they were being picked up and collected in gunny bags. My mother would keep a bag full and distribute the rest to the gardener, maid and neighbour’s help who would all converge to collect the booty. Mum would dry, shell and salt the tamarind to preserve it for further chutney making.<< MORE >>

Every year as we enter the month of March, Zoroastrians the world over look forward to the festival of Jamshedi Navroze which is celebrated on 21st March, the day of the Spring Equinox. Parsis celebrate another Navroze in August which is the New Year. Perhaps to distinguish between the two Navroze festivals, the harvest festival is called Jamshedi Navroze, after King Jamshed of ancient Persia who first started celebrating Navroze. This festival has been celebrated for more than 3,000 years. << MORE >>

As the temperatures soar, the roadside hawkers have started putting up rows of earthenware and porcelain jars and pickle containers on display. This year the mango trees are laden with small green mangoes and before we know it, it will soon be time to make ‘avakaya’ or the fiery mango pickle which is so loved in Hyderabad. My mother makes ‘Pani Nu Achar’ (tender whole mangoes in brine) from handpicked raw mangoes from the tree, much before the seeds can be formed. The mangoes are washed, dried and wiped carefully with a muslin cloth. Coarse salt is put in the bottom of a glass jar, the mangoes are packed carefully in a layer,<< MORE >>

I must have been all of 5 or 6 years old when I tasted my first piece of barbecued chicken at a neighbour’s backyard barbecue dinner and although I love all kinds of food and cuisines, I can honestly say that barbecued dishes prepared according to any recipe has me raring to taste it! Two little roadside eating places, both curiously named ‘Bade Miya’s Kebabs’ exist in Hyderabad besides the scenic Tank Bund with its beautiful lake view and also near Taj in the city of Mumbai<< MORE >>

We started off with squid in batter and fries, sunfish curry and rice at one of the shacks at Varca Beach. My children declared that the fries were very different from the ones that I make at home. The chef promptly came in to give his recipe: parboiled potatoes soaked in water to which turmeric had been added to give it deeper colour and added flavor. The chips are partly fried, drained and kept aside only to be refried as and when orders come in. I was told that the sunfish curry was made with thin coconut milk, kokum and tamarind.<< MORE >>

One of my earliest memories is that of painting faces and different kinds of scenery on hard-boiled eggs for the harvest festival of Navroze celebrated by Parsis and Zoroastrian Iranis in Persian New Year tradition on the spring equinox which is on 21st March each year. << MORE >>

Coming home late after attending a wedding reception, pleasantly replete after a sumptuous Parsi dinner, I turn on the television to check the cricket scores in the 5th ODI between England and India. There is no sign of the cricket scores, only ‘breaking news’ of the terrorist attack on the city of Mumbai. Although I don’t live there, it remains one of my favorite places especially since I spent long years pursuing a<< MORE >>

I was having a welcome cup of tea in the midst of my morning chores when I put on the TV to catch the headlines on my favorite news channel. The anchor was droning on about India’s medal chances in the swimming, badminton, boxing, shooting and tennis events and I thought cynically that as usual, the odds were stacked against us. Despite all the media hype and hoopla, an Indian individual had never won a gold medal in the in all the 108 years that India had participated in the Olympics. I thought this would not change in my lifetime at least!<< MORE >>