Simply Bhonu 2024: Indian Cuisine Comes To Life For a Global Audience!

In the vibrant realm of contemporary Indian cuisine, few names stand out as brilliantly as Perinaz (Peri) Avari, the dynamic force behind Simply Bhonu. At Simply Bhonu, Peri brings the rich tapestry of Indian and Parsi flavors to a global audience through premium handcrafted chai teas, exquisite spice blends, and immersive culinary classes. As a chef, entrepreneur, and cookbook author, Peri leverages her extensive experience in the food and hospitality industry to make the intricate flavors of Indian cuisine accessible and delightful to the Western palate. Born and raised in the bustling city of Mumbai, Peri is a proud Parsi Zoroastrian who has always been passionate about food. Her journey began with India's prestigious Taj Hotels, where she had the honor of managing state visits for high-profile dignitaries and international celebrities, including Bill Clinton, Stephen Hawking, Margaret Thatcher, and Elton John. This impressive start laid the foundation for her mission: to celebrate and share the culinary heritage of India and the Parsi community with the world. Join Delivery Rank as we dive into an inspiring conversation with Peri Avari, exploring her culinary adventures, the essence of Simply Bhonu

Your culinary journey has taken you from the Taj Hotels in India to Silicon Valley in California. How has this diverse experience shaped your approach to making Indian and Parsi cuisine more accessible to the Western world?

During my decade-long tenure with India's prestigious Taj Hotels, I had the privilege of managing state visits for high-ranking dignitaries and international celebrities such as Bill Clinton, Stephen Hawking, Cindy Crawford, and Elton John. I even traveled to China to promote Indian food!

In California, I gained invaluable experience catering to corporate clients in Silicon Valley. Before that, I was based in Texas. Living in different parts of the country has allowed me to develop a profound understanding of the Western palate. By combining deep-rooted knowledge of my native Indian and Parsi cuisines with 18 years of living and working in various parts of the United States, I have been able to create unique products and culinary experiences through my company, Simply Bhonu. 

Managing state visits of high-ranking dignitaries and international celebrities must have been a unique experience. Could you share a memorable moment or a particular challenge you faced during these high-profile events?

I distinctly remember the early years of my corporate career as some of the most stressful yet enjoyable times. Working at our flagship luxury hotel in Mumbai, I met a constant stream of  prominent visitors, each more distinguished than the last. At the same time, we also catered to our regular clients who lived lives like ours. These experiences gave me an up-close understanding of catering to the diverse needs of people from all walks of life, enriching my perspective on personalized service.

One of my most memorable experiences was serving Margaret Thatcher during my first couple of years with the hotel in Mumbai. Although I was quite nervous, upon interaction with her, I soon discovered that she was one of the kindest individuals I have ever met. This encounter, among many others, has significantly shaped my approach to hospitality and customer service at Simply Bhonu. 

Peri’s Spice Ladle has become a go-to resource for Indian and Parsi cooking tips and techniques. What inspired you to start this blog, and how do you decide on the content you share with your readers?

Seeing some of my Parsi recipes rank at the top of Google's search results is a thrill beyond words. In case you are wondering, Parsi cuisine is a unique Indian regional cuisine. It was introduced by Zoroastrian immigrants who moved from Persia to western India during the 8th century. My much-loved native cuisine has evolved over a thousand years and while it has embraced many Indian influences, it still holds firm to its Persian roots.

My blog, Peri’s Spice Ladle, started with a story and a purpose. When I moved to Austin, Texas, from India in 2005, as a culinary professional, my initial experiences of entertaining friends with Indian food completely surprised me and opened my eyes to how Indian cuisine was perceived.

I was consistently amazed when someone would taste my cooking and exclaim, "Oh my gosh, I didn’t know Indian food could taste this flavorful! I always thought it had to be spicy!" This motivated me to start the blog to demystify Indian cooking and introduce Indian and Parsi flavors to a wider audience. Over the past 12 years, I believe we have been quite successful in changing perspectives and showcasing recipes that aim to preserve the soul of the original Indian culinary creations while sprinkling them with a contemporary touch!

Your corporate Xperiences, such as flatbread-making and samosa-making, are quite popular. What do you believe is the key to engaging participants and making these experiences memorable and educational?

The corporate Virtual Xperiences are particularly intriguing because they involve serving groups ranging from intimate gatherings of 10 senior executives to large all-hands meetings with up to 300 attendees. My early learnings from working with a diverse clientele in the hospitality industry has been invaluable in engaging with the corporate segment. It’s essential to remember that attendees come from various levels of seniority within their companies, requiring me as their culinary instructor to use discretion and a nuanced approach.

Creating an inclusive environment where everyone’s culinary creation feels valued is crucial, especially given the vast differences in each participant's abilities in the kitchen. The goal is to make everyone feel competent and included, ensuring a positive and enriching experience for all participants. The culinary Xperience should serve as a stress buster on a busy workday, allowing everyone to relax, learn something new and enjoy the process.

Looking to the future, what are your goals and aspirations for your culinary ventures? Are there any new projects or expansions on the horizon that you’re particularly excited about?

In 2022, I decided to launch Simply Bhonu as a product-based business. Our first offering was Chai tea blends, available in loose leaf and tea bags, including the well-known Indian Masala Chai and the unique Parsi Choi. While Indian Masala chai is widely recognized, one of the most exciting aspects was seeing the Parsi Choi embraced by the local market. This native blend is especially distinctive, featuring black tea with freshly ground cardamom, ginger, and herbs such as lemongrass, mint, and rose petals.

We are thrilled to expand our product line to include specialized, unique spice blends that make Indian cooking much more accessible to the Western audience. Within two months, the newly launched Parsi Dhansak spice blend is already in its third production batch. This much-loved Parsi lentil-and-veggie stew, with optional protein, offers 12 distinct spices and flavors in one convenient pack, serving four to six people.

I am also eagerly anticipating the launch of our next two spice blends before the holiday season. This will give customers, individuals, and corporate clients the option to mix and match one-of-a-kind chai tea and spice blends to create their own customized gift packs for the holidays. Since Simply Bhonu ships across the US, these gift boxes are perfect for anyone who appreciates Indian and Parsi cuisine.

To read more about Simply Bhonu, please visit https://simplybhonu.com/