Ratan Tata’s Love for Parsi Cuisine: Meet His Favorite Chef, Garage-turned-Restaurant Owner, Parvez Patel
Ratan Tata’s Love for Parsi Cuisine: Meet His Favorite Chef, Garage-turned-Restaurant Owner, Parvez Patel
Ratan Tata’s fondness for Parsi food and his special bond with Chef Parvez Patel is a testament to his deep connection to his Parsi roots.
Ratan Tata, the former chairman of Tata Sons and a well-known philanthropist, had a special love for traditional Parsi cuisine, which reflected his connection to his community. A key figure who brought this culinary passion to life was Chef Parvez Patel, regarded as Tata’s favorite chef.
Born and raised in Mumbai, Chef Parvez began his culinary career in a modest setting. What started as a small tea-and-snacks joint in a garage-turned-restaurant called Ideal Corner—previously a Yezdi motorcycle garage—quickly transformed into a popular destination for authentic Parsi food. With a deep understanding of traditional Parsi flavors, Chef Parvez soon gained recognition in the culinary world.
Ratan Tata, who had a particular fondness for homestyle Parsi dishes, especially enjoyed some of Chef Parvez’s signature meals, including khatta-meetha masoor dal (a tangy and sweet lentil dish), mutton pulao dal, and the classic baked custard. These dishes resonated with Tata’s love for simple, yet flavorful Parsi cuisine.
Chef Parvez’s association with Tata Industries grew over the years, and he became a prominent figure at key events like the annual Tata Steel function in Jamshedpur—an event Ratan Tata always made sure to attend. This close culinary relationship between the two highlights how deeply Tata valued tradition, especially in the form of food that reminded him of home.
Chef Parvez’s journey from a humble garage to becoming a favorite chef of one of India’s most prominent business leaders exemplifies his exceptional culinary skills and dedication to preserving Parsi cuisine. Today, Parvez continues to make a mark, introducing many to the rich and diverse flavors of Parsi food through various food festivals across the country.
