Niloufer Mavalvala

Niloufer Mavalvala

Blogger and cookbook author

https://www.nilouferskitchen.com/
Born and raised in Karachi, Pakistan, Niloufer’s love for food combined with extensive world travel from a young age inspired her to experiment with world cuisines. Niloufer gave her first cooking class to a group of school girls at the age of 17; loving the opportunity to meet new people who share her passion for food, she has gone on to give many, many more cooking classes in Dubai, UK, and Canada — where she has lived for the past 15 years with her family. In 2013, Niloufer decided to start a recipe blog Niloufer’s Kitchen where she loves to share old and new culinary creations to a following of 750,000 from around the world. Author of 10 e-cookbooks, she also writes for the Huffington Post, assorted magazines and journals.

Most popular

‌‌‌‌‌

Niloufer's collections

Jamshedi Navroze

Parsi cuisine with Persian influences - Navroze, also known as Nowruz in Farsi, is the first day of the Northern Hemisphere's spring equinox, which comes every March 20th or 21st. It commemorates our good fortune in health, happiness, and prosperity. We begin by 'spring cleaning' our homes, preparing a variety of dishes, and setting up a Haftseen table, symbolising nature's bounty. Family and friends visit to share in what we are blessed to have. 190 million people worldwide celebrate this festivity, primarily in the Middle East and Central and South Asia.Every festival has a sweet to offer. Ravo (a type of semolina pudding) being the most common in Parsi homes. The almond and rose cake is typically Persian. We also offer sweet yoghurt, which symbolises good luck and prosperity. Faloodo (also known as Faluda) is an ancient tradition that is a treat saved for Navroze. Ash reshteh is a thick noodle soup, popular among the Persians, as the herbs signify spring, and the noodles represent the numerous paths in life with the hope of good fortune. Fish, rice and lentils are always included on auspicious occasions, considered to bring us abundance and fertility. Ribbon rice is considered a "party dish" that is prepared as a treat, made up of delicious coconut chutney and a prawn curry. The zereshk-berry palau is a fragrant and delicious dish of chicken and rice, with a hint of saffron and orange—it's happiness on a plate!

niloufer mavalvala

8 items

Features & Stories

Behind the Cookbook: The Art of Parsi Cooking

Behind the Cookbook: The Art of Parsi Cooking

Niloufer Mavalvala’s books have helped to bring Parsi cooking to much widespread attention. In this latest Behind the Cookbook feature, Niloufer tells ckbk about the origins of this unique style of cooking and how she came to write The Art of Parsi Cooking (just added to ckbk) and its followups.