Interview with Chef Parviz Dhanani of Kilimanjaro Snack House

 Chef Parviz Dhanani
Chef Parviz Dhanani

Interview with Chef Parviz Dhanani of Kilimanjaro Snack House

Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series of Interviews with some of the top chefs in and around Vancouver.

Chef Parviz Dhanani

Started cooking while living in Africa in 1973, I learned everything I know from my mother-in-law. In 1975 I moved to Toronto and then to Calgary and then to Red Deer, Alberta where I cooked in a Mosque for 20 years. In 1994 I moved to Vancouver and in 1997 I opened my own restaurant which I sold in 2010. After 3 years in retirement I became the head chef of my friends restaurant Kilimanjaro Snack House.

What does “Snack House” mean in your culture?

Samosas, kebabs and the like is common in our culture.

What inspires you to create the dishes you do here at Kilimanjaro Snack House?

I think about it at night, what am I going to make the next day and the dish ideas come to me and it is natural that is what I make.

What are your favourite ingredients to cook with at home?

  • Cumin powder
  • Fresh tomatoes
  • Ginger
  • Coriander powder

Click here to read more
Kilimanjaro Snack House

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Author: ismailimail

Independent, civil society media featuring Ismaili Muslim community, inter and intra faith endeavors, achievements and humanitarian works.

One thought

  1. Excellent interview! Parvizbai, I hope you will offer cooking classes to the younger generation so that your legacy of delicious cooking carries on.


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