On Wednesday, the world mourned the loss of Ratan Naval Tata, the iconic Indian industrialist who passed away at the age of 86 at Bridge Candy Hospital in Mumbai. Ratan Tata, best known for his transformative leadership of Tata Sons, was a man of many facets. Beyond his monumental achievements in business, he had a deep love for his Parsi heritage, which was reflected in many aspects of his personal life, especially his fondness for Parsi cuisine. His culinary journey was closely tied to the traditional dishes he grew up with, as well as the skills of Chef Parvez Patel, who became his trusted chef for preparing Parsi meals.
Let’s take a deeper look at Ratan Tata’s love for Parsi food and his special bond with Chef Parvez Patel.
Ratan Tata’s Deep Connection to Parsi Food
As a proud member of the Parsi community, Ratan Tata held a special place in his heart for his culture and traditions. One of the most important aspects of Parsi culture is its food. Parsi cuisine is a blend of Persian, Gujarati, and even British influences, combining bold flavors, hearty ingredients, and comforting recipes that have been passed down through generations.
For Ratan Tata, meals were not just about eating—they were a connection to his roots and heritage. Many of his favorite dishes were prepared by his sister, who often cooked traditional Parsi meals for him at home. Parsi food is known for its unique combinations of sweet, sour, and savory flavors, which Tata loved.
However, it wasn’t just home-cooked meals that Tata enjoyed. Over time, he developed a close relationship with Chef Parvez Patel, a celebrated Parsi chef known for his mastery of traditional Parsi dishes. Patel’s culinary expertise allowed Tata to experience his favorite dishes in a way that reminded him of his upbringing, while also introducing him to new variations of classic Parsi meals.
Ratan Tata’s Favorite Dishes
Throughout his life, Ratan Tata preferred simple, traditional Parsi food. Chef Parvez Patel, in an interview, revealed that Tata’s taste leaned toward authentic, homestyle cooking. Some of the dishes that Tata particularly enjoyed included:
• Khatta-Meetha Masoor Dal: This tangy and sweet lentil dish is flavored with garlic, creating a beautiful balance of tastes. Tata loved this comforting dish, as it brought together the key elements of Parsi cooking—flavors that both excite and soothe the palate.
• Mutton Pulao Dal: One of the heartiest Parsi dishes, mutton pulao dal is a rich, fragrant dish where spiced mutton is served alongside dal and rice. The flavors are deep and savory, making it one of Tata’s favorite meals.
• Baked Custard: For dessert, Tata had a special fondness for baked custard, a nut-filled, creamy treat that is simple yet luxurious. This classic Parsi dessert has been a staple in many homes, and it held a special place on Tata’s table as well.
These dishes, though modest in their ingredients, represent the heart of Parsi cuisine—food that is both satisfying and deeply rooted in tradition.
Who is Chef Parvez Patel?
Chef Parvez Patel is a prominent figure in the world of Parsi cuisine. Known as Ratan Tata’s favorite chef, Patel built a reputation for his ability to preserve and perfect traditional Parsi dishes. His journey began in Mumbai, where he turned an old garage into a thriving Parsi restaurant called Ideal Corner. Located in the heart of Mumbai, Ideal Corner quickly gained a loyal following for its delicious and authentic Parsi food.
What started as a small tea and snacks joint became a beloved eatery where people from across the city came to enjoy traditional Parsi meals. The garage, once used for Yezdi motorcycles, transformed into a culinary hotspot under Chef Patel’s leadership.
Chef Patel’s association with Ratan Tata began when he was invited to cook for the annual Tata Steel function in Jamshedpur. This event became a much-anticipated affair for Tata, who looked forward to the meals prepared by Chef Patel. Over the years, the two developed a close relationship, and Patel became known for serving some of Tata’s favorite dishes at important events.
Patel’s reputation as a master of Parsi cuisine extends beyond Mumbai. He has traveled across India to showcase Parsi food through various food festivals, especially in collaboration with ITC Hotels. These festivals introduced traditional Parsi dishes to a wider audience, helping to preserve and promote the cuisine on a national scale.
Ideal Corner: A Beloved Parsi Restaurant
Chef Parvez Patel’s restaurant, Ideal Corner, holds a special place in Mumbai’s vibrant food scene. Located in a once-bustling garage, this restaurant has grown to become a landmark for those seeking authentic Parsi food. The establishment reflects Patel’s passion for maintaining the culinary traditions of his community while offering hearty, flavorful dishes that appeal to a broad range of diners.
The menu at Ideal Corner features a wide range of Parsi delicacies, from everyday comfort foods to festive dishes that are prepared for special occasions. Some of the restaurant’s most popular items include dhansak (a meat and lentil stew), salli boti (a sweet and spicy dish made with meat and topped with crispy potato sticks), and patrani macchi (fish marinated in spices and steamed in banana leaves). These dishes, which highlight the complexity and richness of Parsi flavors, have made Ideal Corner a go-to spot for locals and visitors alike.
Patel’s dedication to his craft and his love for Parsi food has made him a celebrated figure in Mumbai’s culinary world. His ability to capture the essence of traditional Parsi cooking while serving it in a modern context has allowed his restaurant to flourish over the years.
Ratan Tata’s Enduring Legacy
Ratan Tata’s love for Parsi cuisine reflects his deep connection to his roots and his community. Through his association with Chef Parvez Patel, Tata was able to enjoy the traditional dishes that reminded him of home and his Parsi heritage. Tata’s fondness for simple, authentic food speaks to his humility and appreciation for the cultural traditions that shaped his life.
While Ratan Tata’s professional accomplishments are well known, his personal life, including his culinary preferences, offers a more intimate view of the man behind the empire. His love for Parsi food, prepared with care by his sister or by Chef Patel, shows that even in his position of great influence, Tata remained grounded in the values and traditions of his community.
Today, as we remember Ratan Tata, we celebrate not only his immense contributions to India’s business world but also his passion for the rich culinary traditions of the Parsi community—a love that will continue to inspire future generations.
