A cookbook offers a personalized glimpse of what
constituted Parsi cooking in the second half of the 20th century
Farrokh Jijina
After his mother Mary Narielwala, home cook and reportedly a renowned hostess in the 1950s and 60s, passed away in 1981, son Adi and his cousin Hilla Maitra were sorting through Mary’s possessions when they came across a notebook covered with red paper. Hilla "kept it aside… she said ‘you don’t need to know about it,’” Adi told the audience at the launch of From the table of Mary S. Narielwala: A perspective on Parsi cooking at the reception room adjoining Gallops Restaurant on August 23, 2019. Compiled from the red-covered notebook, this volume is Adi’s tribute to his mother’s......