Jamwa Chalo Ji !!

Come, let us eat

We pride ourselves on our food, which is both wholesome and healthy, assured by using only the freshest of ingredients, natural herbs and spices, and low cholesterol sunflower oil. We cater to both vegetarians and non-vegetarians.

ut our forte at the Hermitage is Parsee and Anglo Indian Cooking

The two communities have a lot in common, they are essentially town-dwellers, westernised, love family life, and take their food and drink very seriously. Both their styles of cooking are a blend of many cultures.

Parsee Cooking
Parsee cooking has its roots in the community’s Persian heritage, and the resemblance remains to modern Iranian food. One such likeness that Parsees and Iranians share is their affinity for meat and eggs, [both Iranian and Parsee cooking use them well], and there is no tradition of vegetarian cooking in either cuisine. Parsee food has of course been influenced by the traditions of Indian cooking, notably by the food culture of Western India. Ginger and Garlic, fresh herbs particularly mint, and the spices coriander and cumin, are all generously used in Parsee cooking.

Nush e Jan!

The Parsees: The Parsees are the Followers of one of the world’s oldest religions, and belong to one of the world’s oldest civilisations. Founded by Zoroaster, the religion dates from around 1000 BC. The Parsees were the original inhabitants of Ancient Persia, which is now modern day Iran. In 936,a group of Zoroastrians immigrated to India to escape religious persecution. Today, these Zoroastrians are known as Parsees. Though the Parsees assimilated into their country of adoption, they retained their distinctiveness, their unique culture, religion, and way of life.

Anglo Indian Cooking
Memories of Kofta Curry and Yellow Rice at Sunday lunch.
Dry Fry, Pepper Water and Pappadums!

Anglo-Indian cuisine, as the name suggests is a delicious blend of East and West. The Western preference for meat and eggs is balanced with the Indian affinity for vegetables, rice, and pulses. The Anglo Indian Kitchen is perfectly capable of producing a delectable Irish Stew as it is a dish of Pork Vindaloo.

The Anglo-Indian: The Progeny of mixed marriages, the name that came to denote The Eurasian population in India. In the 18th century, Warren Hastings used the term to describe both the British in India and their Indian born children. However according to the Indian Constitution you must be of male European descent if you wish to call yourself an Anglo-Indian.
The Anglo-Indian is a product of East and West, a unique blend of two very different cultures. It shows, in their traditions, their religion, speech, and customs.

Unusual Ingredients
Included in the menu are lots of unusual indigenous fruits and vegetables, some grown locally, others that grow wild in the Western Ghats. The Jackfruit [Artocarpus heterophyllus] has two varieties, one a delicious fruit or the other cooked as a vegetable. Home made Jam made from the Wild Jamun [Syzyguim cuminii] is delicious. The Chikkoo, Breadfruit, and the sweet and crunchy Ber are other fruits you might like to try. From the Annonaecae family you have Bulls Heart, Custard Apple and Cherimoyer. Bananas, have you ever tried them cooked as a vegetable? Taste the diminutive Elichi bananas of South India

There is a choice of Vegetables like the Drumstick, (Moringa oleifera), rich in iron and vitamins, the Hyacinth Bean (Dolichos lablab) believed to be one of the most ancient of cultivated plants. Try Karela or bitter gourd (Memordica charantia L), supposed to be good for diabetics, or sample one of South India’s most popular vegetables, The Snake Gourd (Trichosanthes anguina L).

Our list includes nuts such as the Charoli, (Buchanania lanzan spreng), and Bibiya, (Holigarna arnottiana Hook.F) both grow wild in the forests of the Western Ghats, and are delicious.

We are happy to accommodate special diets and requests.