Looking for a curry with a twist? This winter serve your guests a mutton curry featuring seasonal guavas
Dals, Curries & Gravies
Dahi ma Gosht is a tantalising mutton curry that was traditionally served at Parsi navjotes. It is super easy to make and in my meat-loving opinion beats the Gujarati Dahi Kadhi any day!
A Gujarati classic reinvented by the Parsis, Ravaiya are chutney stuffed baby brinjals that are a must try for the Parsi food loving vegetarian.
A Parsi dish that was originally stolen from the Mangloreans, this Chicken Bafat is deliciously spicy and sour and is a must have in your Parsi cooking repertoire.
The ideal accompaniment to a steaming plate of Dhandar, the Tatrelo Kolmi (Prawn) Patio is sweet, sour and spicy all at once and is a hot Parsi favourite
This 1-2-3 recipe for Parsi style Masoor is a sure fire hit in the kitchen and on the dining table.
Low in GI and high in Iron, this Parsi style Chana ni Dar is a perfect meal for pregnant Bawi Brides says guest author, The Good Parsi Wife
Parsis often consider the green curry to be the poor cousin of the red curry. That’s a shame as its yummy and a sinful curry to have with fish. Try it out.
This creamy malai based fish recipe passed down from generations is a great new way to cook fish which is easy and yummy at the same time.
Cooking dhansak is the gospel of Parsi cooking. Now you can make dhansak at your home in eight easy steps – it doesn’t get any easier!
The red coconut and prawn curry cooked in Parsi homes is a treat for your tummy. Different from the other indian or thai curry’s, this one’s a must try!
A traditional dish served in the afternoons in the wedding household, the Lagan no Patio is something that every Bawi Bride must perfect for her family.
Dhandar is a staple for Parsis in the same way that yellow dal is for most Indians. Easy to make, this dal is a favourite in all seasons and for all reasons.
A unique recipe to use leftover yellow dal for something completely new. Try my tangy tamarind Amti-ni-Dar recipe to makeover your dal today.