How could a humble dish of “Curry-chaval” lead to the creation of the Rustam Faramna Agiary? The story begins with Rustam, a young man facing hardship in the heart of Mumbai. Unemployed and with a distinct, shrill voice, he found himself joining a traveling drama company. He often played female roles due to his voice, much to the amusement of the audience. To support himself, Rustam also cooked for the troupe, becoming known for his delicious Parsi dishes. During a performance for the Maharaja of Jaipur, Rustam’s culinary skills caught the attention of the Maharaja himself. Impressed by the unique flavors, the Maharaja offered Rustam a life-changing opportunity: to be the head cook at his Royal Guest House.
Rustam’s culinary talents flourished in his new role. His “Curry-chaval”, once a source of playful teasing from his fellow actors, became renowned among the Maharaja’s guests. He even oversaw the Maharaja’s guesthouse in Agra, serving dignitaries who came to marvel at the Taj Mahal. Rustam’s journey, from a struggling actor to a celebrated chef, was a testament to his resilience and talent. Through his culinary success, he amassed considerable wealth but sadly, had no heir to inherit it. This led to a remarkable act of philanthropy. In 1930, Rustam’s fortune funded the construction of the Rustam Faramna Agiary right here in the Dadar Parsee Colony, a lasting legacy of the “curry-chaval” chef. This Agiary stands as a symbol of his remarkable journey, a tale deeply intertwined with the flavors of Parsi cuisine and the grandeur of a bygone era.