Introduction

Everyone is familiar with the name of Ratan Tata – a name which is not only known in the business and industrial world, but also as an example of humanity. But do you know that he has a face apart from business and philanthropy? Yes, Ratan Tata is a true foodie who gives great importance to his roots, cultural heritage, and the taste of food prepared by his mother. His food taste is associated with traditional Parsi cuisine, which has been a part of every moment of his life. From their special dishes to the memories associated with these dishes, everything reflects their roots and their emotions.

So, through this article, we take a journey of some of their favourite foods that touch different parts of their lives – from Dhansak to Custard. This article is not just about food, but also an attempt to understand different aspects of their lives.

Dhansak: Not just a dish, but an ocean of memories

It is impossible to talk about Ratan Tata’s favourite dishes and not mention Dhansak first. Dhansak is actually a traditional Parsi dish in which lentils, vegetables and mutton are mixed. The way of making this dish also has its own flavour and uniqueness. This is a slow-cooked dish, which is known in a different way in the world with its aroma and taste. The combination of meat with lentils and the use of special Parsi spices make this dish extremely unique.

For Ratan Tata, Dhansak is not just a food item, but an emotional connection. In his childhood, he ate Dhansak made by his mother, which was the best Dhansak for him. Dhansak was made on Sundays and at home, it was a tradition that is followed in every Parsi family, and the Tata family was no different from it. The taste of Dhansak made by his mother is an integral part of his memory, which takes him back to those days every time he tastes this dish.

I also remember, when I first tried Dhansak, I thought it would be a simple dish. But as soon as I took the first bite, it had so many layers of flavours that it was difficult to understand – the taste of dal, the richness of meat, and a special aroma which is not found in any other dish. For Tata sahab too, this food is not just for filling the stomach, but is a part of the emotional bond with his roots and mother.

Akuri: Breakfast Taste That Will Make You Taste New Every Time

Akuri, which is a Parsi style scrambled eggs dish, is another favourite breakfast option of Tata sahab. The method of making Akuri and its taste are completely different from the typical scrambled eggs. Here the eggs are lightly scrambled and cooked with onions, tomatoes, green chillies and fresh coriander. This dish is served with hot pav and its taste is very rich and spicy that makes a perfect wake-up call in the morning.

Ratan Tata has a special love for Akuri as he has loved it since childhood. Whenever he came home from boarding school, his mother used to make Akuri for him for breakfast. This is one such dish which makes him feel at home every time, no matter where he is in the world. The simple and comforting nature of Akuri also reflects the simplicity and grounded nature of Ratan Tata’s life.

I too think that everyone must have such a food which reminds them of home. For Tata sahab it is Akuri. And once when I too tasted Akuri in a Parsi restaurant in Bombay, he had given up a different intoxication on my tongue. Like it was not a normal scrambled eggs, but a whole culture and a story which came in the form of taste.

Patra Ni Machhi: A wonderful union of Tradition and Taste

Patra Ni Machhi also has a special place in Ratan Tata’s food collection. This dish is a traditional Parsi fish recipe in which the fish is marinated in a green chutney and wrapped in banana leaves and steamed. This chutney has a combination of fresh coriander, mint and a special spice which gives a unique zing to the dish. The natural essence of banana leaf also gives a different and unique taste to the fish.

Tata sahab has an old memory associated with Patra ni Machhi. This dish was a part of festivals and special occasions at his home. From his childhood till today, the taste of this dish reminds him of home, no matter which fancy restaurant he tries it in. He once mentioned in an interview that the taste of Patra ni Machhi always reminds him of home as it reminds him of his mother’s cooking.

I have also tried Patra ni Machhi at some traditional Parsi restaurants in Bombay and got to experience different flavours each time. This is not just a dish to eat, but a tradition that leaves its mark from the tongue to the heart. And the same thing is for Tata sahib as well, a tradition that he

Berry Pulao: The pride of Britannia & Co. and Tata Sahab’s favourite

If you have ever been to Britannia & Co. in Mumbai, you cannot leave empty handed without hearing the name of Berry Pulao. This dish is also Ratan Tata’s favourite and its taste is quite different and unique. Berry Pulao is made with dried berries which are imported from Iran. These berries bring a tangy and sweet flavour to the pulao which makes it different from any normal pulao. Mutton or chicken is added to the pulao which further enhances its richness.

Ratan Tata shares a special bond with Berry Pulao as Britannia owner Boman Kohinoor was his good friend and he would always personally serve Berry Pulao to Tata Sahib. It was a friendship and the taste of old memories which came back every time through this dish. For Tata Sahib, Berry Pulao was not just a dish but an old friendship and a part of Bombay’s legacy.

I remember the first time I tried Berry Pulao, it tasted completely different. The sweetness of berries and the savoury taste of pulao was a perfect blend. It seems as if this dish is connected with a history which is felt in every corner of Bombay. For Tata sahab too, Berry Pulao is something like this – a history which takes him back to his old memories every time through its taste.

Custard: A classic dessert which has always been a favourite

Ratan Tata’s favourite dessert is custard, which is a classic English-style dessert. He likes the taste of simple and creamy custard the most. During his boarding school days, he had thoroughly enjoyed the taste of his hostel’s custard, which is still fresh in his memories. The taste of the creamy and smooth texture of custard reminds him of his childhood days every time.

When I was in school too, the custard made by my mother was the best. Its taste was extremely simple, but even in that simple taste there was a unique charm. For Tata Sahib also custard is one such thing which reminds him of those simple and pure days of childhood every time.