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The Independent

How to make an Indian style lamb, potato and aubergine dhansak curry
The Independent
Heat a large lidded casserole and add some olive oil. Sauté the onions, garlic and ginger until soft then add the chilli, turmeric and garam masala. Next add the aubergine, potatoes and lamb. Pour in the water, bay leaves, tomatoes and lentils, season ...



Evening Standard

Pumpkin, Aubergine and Lentil stew by Indian cook Mallika Basu
Evening Standard
With the evenings drawing in and pumpkins making a seasonal appearance, this sweet, spicy and sour lentil stew is just what the doctor ordered. Called Dhansak, it hails from the Parsi community of India, Zoroastrians who arrived from Persia to Western ...



The Hindu

The big deal about dhansak
The Hindu
Secondly, we normally have dhansak on the fourth day of mourning. On the first three days we have only vegetarian dishes and the dhansak signifies that mourning is officially over,” she says, adding, “For the thoroughly non-vegetarian Parsi, who keenly ...

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Daily Mail

How to curry flavour! Chicken dhansak
Daily Mail
Chicken dhansak is one of the most popular curries served at curry houses around the UK. British dhansak is a play on a curry served by the Parsi community around Mumbai where it's usually made with goat's meat or mutton and served with brown rice and ...

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Daily News & Analysis

Delicacies at a dirge
Daily News & Analysis
On the fourth day, when the final prayers are done, family and friends meet for a lunch, where mutton dhansak and mutton kebabs are served. We are told "chicken is a compromise" and like the rituals, that generally celebrate the person's life rather ...



HungryForever.com (blog)

What's for lunch reviews 'Redfork'.
HungryForever.com (blog)
For the mains we ordered Veg Dhansak with Spiced Potato Kebabs served with Kachumber (Rs.325). The dhansak, which could suffice one person, was made up of masoor dal and rice topped with yummy caramelised onions. It was close to the Parsi food ...



The Statesman

Parsi food fest: Flavours to die for
The Statesman
The specialties on offer were Mutton Dhansak, Salli Chicken, Parsi sweet and sour stew, Patra Fish served with brown rice and rounded off with Ravo and Lagan nu Custard. The starter was Akoori, a breakfast snack of spicy scrambled eggs, minced onion, ...



The Hindu

Cooking a culinary history at Mumbai's Britannia & Co
The Hindu
Berry pulao, chicken dhansak, sali boti, fish patra and caramel custard became a part of the offerings here and are still the fastest selling items. “Gradually, once the British left, we did away with the Continental dishes and included spicy Parsi and ...

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Livemint

Parsi food is more than 'dhansak'
Livemint
For a culinary tapestry as rich and diverse, Parsi cuisine has for a long time remained circumscribed by stereotypes, identified largely by the dhansak-sali boti routine popularized by Mumbai's iconic Irani cafés and Parsi eateries. Of course, more ...