Roshni Bajaj Sanghvi, a graduate of the International Culinary Centre in NYC, lives in Mumbai and writes mostly about food and travel for several publications. She’s a contributing editor at Vogue magazine, and her words have also been found in Conde Nast Traveller, Roads & Kingdoms, The Hindu, Mint Lounge, Scroll.in, The Hindu, Saveur, Guardian and Travel + Leisure, among others. Over her 15-year career, she has been the food editor at Time Out Magazine, the restaurant critic at Hindustan Times and the food columnist at (the erstwhile) Mumbai Boss and The Daily Pao. She currently writes across Conde Nast publications in India and reviews restaurants for Brown Paper Bag. She's crazy about obscure ingredients and always knows where to go back for seconds.
The Parsi Kitchen
Anahita Dhondy in conversation with Roshni Bajaj Sanghvi
JLF First Edition is delighted to host the virtual launch of Anahita Dhondy’s work, The Parsi Kitchen, published by Harper Collins India.
Chef, restaurateur and writer Anahita Dhondy’s food memoir, The Parsi Kitchen, is a tribute to her heritage, her love for food and documents her contemporary take on Parsi cuisine. In this beautifully photographed collection of memory, recipes and stories, Dhondy traces her family history, their travels and the culinary gems they have developed and enhanced through generations. In a session of food, memory and nostalgia, she speaks to writer Roshni Bajaj Sanghvi on Parsi cuisine and the intrinsic role it plays in her community.