Shaheen Peerbhai

Shaheen Peerbhai

Chef, author and writer

Also: Le Cordon Bleu Paris and Alain Ducasse trained chef. James Beard Foundation and The Culinary Trust scholar.

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Mid Day

Feeling cold? Dig in to some Vasanu

From the Parsi dish that uses 30 ingredients to Ismaili laddoos made from garlic, winter food in the city is a gastronomic adventure. Follow the winter food trail with food blogger Shaheen Peerbhai.

Mid Day

Oolong Time Ago

Thousands of years ago, the Chinese practised the traditional tea ceremony Yum Cha. It evolved from a dining experience that involved many cups of tea and dim-sums. If your knowledge of Chinese teas begins and ends with the ubiquitous jasmine tea, you are in for a new world of possibili-teas at Yum Cha.