I loved the Parsi Dairy Farm (PDF) cover story written by Berjis Desai in his inimitable style ("All in the family,” Parsiana, October 7-20, 2023).
Thanks to the last minute consolidation of the PDF fortunes by its fourth generation, even we in distant Madras can avail of its heavenly kulfi at specific outlets.
One element of the PDF story that has not been mentioned is the importance of ice to some of its success. As is well known, Jamsetjee Jejeebhoy first served ice-cream at his residence. The desserts were made from blocks of ice imported from the lakes of North America. American butter also arrived with the ice and was distributed by Jahangir Nusserwanji Wadia.
In the late 1970s I was intrigued to watch a hefty PDF employee vigorously churning a round bottomed steel vessel containing a massive chunk of ice in a cauldron of boiling milk at the Princess Street premises. "Local pasteurization, Parsi style,” he proclaimed, as he kept spinning the ice around.
May the PDF keep spinning its success story.
GEETA DOCTOR
Madras
geeta.doctor@gmail.com
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