In this experimental analysis, a solar cooking system for the steaming Indian gooseberries has been designed, developed, and tested in Indian climatic conditions. This cooking system includes a solar parabolic dish concentrator and a receiver cum absorber that acts as a cooking unit. The parabolic dish concentrator has a focal length of 0.583 m and a diameter of 1.828 m. It is comprised of twelve reflecting trapezoidal petals with a curvilinear shape. An anodized aluminum sheet with a reflectivity of 90% is used as a reflector material. The cooking unit comprises two chambers. The first chamber is filled with water, while the second is laden with gooseberries. This cooking method has been assessed using 1 kg of water and 1 kg of Indian gooseberries on a bright, cloudless day. At 10:30, the highest temperature achieved at the test’s focal point was 658 °C. The instantaneous average thermal efficiency achieved by this cooking system was 45.55%. The Sun’s intensity and wind speed significantly impact the surface temperature and water temperature of the receiver.