Sir Ratan Tata Institute


At Mumbai’s Sir Ratan Tata Institute, dishes from the distant past are being archived and served up on seasonal and monthly menus.

When Manek Pithawalla started working in the kitchens of the Sir Ratan Tata Institute (RTI) 30 years ago, Parsis would bring their own tiffin boxes to the Mumbai eatery, so they could pick up dhansak, khichdi and frilly fish cutlets to take home. Those who opted for the institute’s packaging (aluminium boxes) had to bring the boxes back, washed and cleaned.

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