Traditional Parsi Jamvanu with Niloufer Mavalvala
Schedule
Sat, 02 May, 2026 at 06:30 pm
UTC-04:00Location
The Depanneur | Toronto, ON
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Parsis are a Zoroastrian community descended from Persians who migrated from Persia around 7th century, with most settling on the west coast of India. Over the past 1300 years, while it has adopted many Indian culinary ingredients and techniques, Parsi food has remained a unique regional cuisine that still echos flavours and techniques from ancient Persia. Jamvanu refers both to the food itself, but also to the act of intentional gathering and coming together to enjoy collective sustenance. Niloufer Mavalvala is the award-winning author of several books on Parsi cooking and our guide this evening she shares a traditional family style meal of traditional Parsi dishes, along with stories about the food and Parsi culture. This is a unique opportunity to dive into a rare and fascinating culinary tradition and learn about Parsi culture, traditions, customs, and heritage.
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Parsi Eggs Florentine
The Parsi take on this classic French preparation retains the essential components of eggs, a protein and béchamel sauce atop a bed of spinach, but with some distinctive twists. In this version, the eggs are hard-boiled (not poached) and served Per Eedu - a quintessential Parsi (Zoroastrian) culinary concept that literally translates to "eggs on top." This dish highlights the Parsi community's love for eggs while blending Persian roots and Indian spices.
Sau Badam Ni Curry
Impossibly rich and said to be a "tale of one-hundred almonds" this savoury chicken curry is thickened and flavoured with almonds and is the one Parsi curry that has no coconut. We will enjoy with fresh Naan or Roti for scooping up and dipping into the sauce!
Saas Khichri
A traditional seafood dish cooked weekly in most Parsi homes. This time it is made with prawns and served with khichri - a South Asian blend of spiced rice and lentils cooked to an almost porridge consistency. Crunchy vegetables and tangy pickles are served on the side to contrast the richness of the dish.
Ravo
Parsi homes often celebrate the start of auspicious days and special occasions with sweets. Ravo is an irresistible milk and semolina pudding, spiked with cardamom, nutmeg and vanilla, sometimes decoratively topped with ghee-roasted nuts and fruits.
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Niloufer Mavalvala is an experienced home cook and a multiple “Best In The World” cookbook award-winning author, who believes her passion has a purpose. Her passion is teaching cooking, and her purpose is to spread ancient Parsi cuisine far and wide. She enjoys cooking for others, having been influenced by her family of good home cooks, particularly her mother and aunt. She was born and raised in Karachi and has lived in several cities, including Dubai, London, and Toronto. Niloufer enjoys welcoming people from other cultures and cuisines because she feels that food connects us all and that breaking bread together is the easiest way to bond. Follow her on Instagram, Facebook, and her website, Niloufer’s Kitchen. nilouferskitchen.com | @nilouferskitchen
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Every weekend The Depanneur invites a guest chef to host a fun, family-style dinner party.
@thedepanneur
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Where is it happening?
The Depanneur, 192 Spadina Ave., Suite 501,Toronto, Ontario, CanadaEvent Location & Nearby Stays:
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