Thirty awards were presented by the Ahmedabad Parsi Panchayat (APP) to youth of the city for achievements in fields ranging from masters degrees in wildlife science, karate, literature, commerce, journalism, financial management at the Lalkaka Hall, Parsi Sanatorium grounds on January 6, 2019. The achievers included one PhD and one Fellow of the Institute of Chartered Accountants. Awardees walked away with a certificate and a silver coin. Academician and writer Prof (Dr) Dinyar Pestonjee was presented with a Lifetime Achievement Award by APP president Brig Jahangir Anklesaria (Retd). A note on the event was sent to Parsiana by the APP office.
Ahmedabad Parsi Panchayat: felicitates achievers
The first gahanbar of the calendar year and the fourth in memory of Prof Firoz and Sunamai Davar, sponsored by former APP trustee and current chair emeritus of the education subcommittee Prof Armaity Davar, was also held on the same day. Armaity was the guest of honor for the evening’s event and also felicitated the prize winners. While APP joint honorary secretary Cyrus Sabavala welcomed the guests, trustee and convener of the education subcommittee Marzban Lahewala was the master of ceremonies for the event. The vote of thanks was proposed by trustee F. H. Davar. A subsidized dinner was served to 450 attendees by Malcum Bastawala of Mek Caterers. "All present had a fabulous time in the winter chill and were happy with the fact that this gahanbar and the annual felicitation program has become a regular event in the community events calendar,” stated the write-up.
Bastawala and community members Rashna and Jahish Daruwalla and Khushru and Pervin Doctor hosted a two-day festival of Parsi food at the Parsi Sanatorium compound on January 19 and 20, 2019. "There are places in Ahmedabad (which) serve a few dishes of Parsi cuisine. We wanted the Ahmedabadis to know more about our cuisine,” he noted in an email to Parsiana. Entry was open for all, with a priced ticket. Over 1,500 citizens attended, he stated. Visitors enjoyed traditional dishes like patra ni machhi, dhansak, patties and lagan nu custard. "All (the food) was cooked on wood fire and hence the authentic taste was retained,” he noted.