This article originally appeared in the Spring 2022 print issue of Quench Magazine. Pratha, pronthi, parotta or even buss up…
by Farokh Talati This is a delicious one-pot wonder, packed full of amazing flavours yet unfussy and simple to make….
by Farokh Talati Excerpted from Parsi: From Persia to Bombay: recipes & tales from the ancient culture. Used with the permission of…
Excerpt from The Buying Guide originally appearing in previous print issues of Quench Magazine. Our tasters are Tony Aspler (TA),…