"I believe that donating towards worthy causes is an enrichment of the mind, body and soul and a feel-good factor that will relieve distress from the faces of parents and children,” said UK based celebrity chef Cyrus Todiwala while launching The Do-Good Cookbook in Bombay on January 15, 2025. He was chief guest at a function of the Lions Club of Byculla at the Princess Victoria Mary Gymkhana. The Club has brought out the book as a fundraising project to support treatment of child cancer and epilepsy at the Bai Jerbai Wadia Hospital for Children in Parel. Speaking of the Zoroastrian trait of philanthropy, Todiwala, who has also contributed a recipe for the book, mentioned that his own restaurants in the UK regularly donate a percentage of their profits, which amounted to £100,000 (Rs 1.9 crores) last year.
The project for pediatric cancer and epilepsy at the Wadia Hospital was flagged off on January 15 under the leadership of Adil Mistry, president of the Lions Club of Byculla, and his wife Jinaz. Their ultimate target is to raise seven crore rupees (USD 825,000) for the life-saving venture that will benefit children from underprivileged backgrounds at the department of neurosciences of the Hospital.
1st row, from l: Jinaz and Adil Mistry; Cyrus Todiwala handing a signed copy of book to Arin Master;
2nd row, from l: Kalyan Karmarkar, Phiroze Javeri, Firoze Katrak, Todiwala, Noshir Dadrawala and Daara Patel
The ladies of the Club compiled the cookbook as one of the avenues to raise funds. The book, which is not for sale, is available only against donations. The compilation comprises recipes from around the world shared by the Club’s members and their families. Immediately after the launch, a brisk auction of copies inscribed and signed by Todiwala garnered Rs 5,25,000 (USD 6,038) from among the members present.
"There is an unparalleled positivity at the Hospital where even the worst of cases have been miraculously transformed and lives have been saved,” said Club member Dr Uday Andar, honorary pediatric neurosurgeon at the Wadia Hospital, who has been an inspiration, offering guidance for the project. Other speakers at the event were Noshir Dadrawala, chief executive officer of the Centre for Advancement of Philanthropy (CAP) and Kalyan Karmarkar, well known food writer whose blog is called Finely Chopped. Dadrawala said that by supporting such causes we are not just helping the children but their entire families. A member of the Club recalled that some years earlier CAP had undertaken a similar venture for raising funds. Dadrawala concurred that Cuisine for a Cause: Celebrating Parsi Recipes and Philanthropy was brought out in December 2011 (see "Recipe for fund raising,” Books, Parsiana, March 7, 2012).
Mistry and his wife have been regular visitors to the Wadia Hospital during the past five years, witnessing at first hand the plight of child patients, providing sporadically whatever services they could. It is their dream to create a substantial, life-changing impact on the children’s lives through this landmark project.
The funds raised would be expended towards purchase of equipment like neurological microscope and endoscope, micro surgical instruments and navigations systems, medical interventions, surgery and treatment. All those interested in supporting this endeavor may contact the Club by email at dogoodcookbook24@gmail.com or on WhatsApp at +919820320018.
SHERENE VAKIL