They always had dried ingredients in their homes that could be cooked at such times. The essence of the cuisine lies in how it is prepared, at what temperature the oil is heated and at which point other ingredients are added,” says Vanshika.Īlso Read: How 2 sisters are reviving cuisine of Bannuwal Hindus who migrated from Pakistan after Partitionīannu is a secluded area near the Pakistan-Afghan border which was often frequented by Afghan dacoits and so, the locals had to stay shut in their houses for long hours. “Bannu cuisine is not rich in nature we don’t use nuts, dried fruits, or various ingredients. Vanshika said the secret of authentic Bannuawal cuisine lies in its simplicity. Parsi cuisine is an amalgam of the meat-rich Iranian and veggies-dominated Gujarati food, said Hilla, who has been in the business of food for over four decades now.
Shezad, who is working with his mother Hilla towards preserving and popularising the 1,300-year-old Parsi cuisine, shared how this blend is slowly finding ground among food lovers. The panellists discuss the steps that are being taken to preserve these cuisines, the role of men in the kitchen, their future plans and also shared the most popular dishes.Īlso Read: Farohar: How a mother-son duo is popularising Parsi cuisine through authentic recipes The panel comprised Hilla and Shezad Marolia, founders of Cafe Farohar and Ridhu and Vanshika Bhatia, restaurateurs who are promoting Bannuwal cuisine through their café and social media.
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