Crispy on the outside and deliciously spicy on the inside, these Parsi type Kheema Samosa’s make the perfect starter for parties and are enjoyed by kids and adults alike.
A Bawi Basic, the Tamota ni Gravy can be served with kebabs or cutlets and even forms the base for a Tomato per Eedu and other Parsi tomato favourites like the Ras Chawal.
Stuffed to the brim with crispy onions, raisins and fried nuts, this Nutty Pattice is the perfect Parsi vegetarian treat for parties.
Parsis have mastered the art of adding an egg to just about anything and we have not even spared the king of summer fruits, the royal mango. Made with semi ripe mangoes, the Mango per Eedu is a delicious way to eat your eggs!
Ambakalyo, a sweet and tangy chutney made by the Parsis that is similar to the Jaggery & Mango pickle, but is made with ripe mangoes and served at Parsi Ghambars.
A Gujarati classic reinvented by the Parsis, Ravaiya are chutney stuffed baby brinjals that are a must try for the Parsi food loving vegetarian.
Deliciously crisp and tangy, these Kera (Plantain) Kebabs are a lesser known Parsi dish that is sure to be a hit with your vegetarian guests.
An unusual combination of vegetable and fruit that pairs to give you the perfect Parsi Ghaas-Phoos. Give it a try – you won’t regret it.
My auntie tricked me into eating boiled eggs – something I detest – with these Bafela Eeda bhajiyas and I realised they were the best bhajiyas I’ve eaten in a long while. Perfect for the monsoons or when you’re craving an Eedu fix.
A traditional recipe for Chutney Eeda Pattice with a secret ingredient shared while recounting a love story about a young girl and a Parsi Dharamshala.
Made with boiled eggs and oozing with cheese, these cutlets – whose recipe has been shared by my friend’s grandmom – are my most favourite kind yet!
The humble Chicken Farcha cooked with a secret blend of Parsi spices is the bawa equivalent of KFC Chicken. Try making it using my chef Oberoi’s recipe!
While we Parsis love our Patra ni Machchi and Saas ni Machchi, no one talks about our Tareli Machchi. Coated in two spices and fried in 5 minutes, a side of Tareli Machchi can make any jazz up just about any dish it is served with.
We Parsis are a fan of anything-per-eedu. Here is my mom’s friend, Tanaz’s rendition of the Tomato per Eedu – a hot favourite with the entire family!
My childhood friend Kashmira is a fellow Bawi Bride based in Chennai whose husband loves different kinds of Cutlets. Here’s her recipe for Easy Peasy Cheesy Cutlets that won’t take longer than 30 minutes to make.
My mom’s Kheema Cutlets are special. They got us through our first year in a new country and gave me a better life. And on Mothers’ Day, here’s her signature Cutlets recipe.
Deliciously crispy, these kolmi na kebab pack a seafoody punch and are the perfect snack or accompaniment for a range of bawa dishes.
A sweet and sour stew of a Bawa’s favourite vegetables – potatoes, carrots and peas. Topped with dry fruits this is a veggie delight fit for weddings!
Coconut is one of my favourite ingredients and the green coconut chutney is a Bawa staple used as an accompaniment with several dishes including Dhandar.
A Parsi breakfast to rival the Engligh Sunday sausage fry-up, Akoori, Sausage and Brun Pav is a sunday brunch staple at Parsi households worth trying.
Italians love Focaccia. But so does this Bawi Bride. Check out this Parsi edition of Focaccia, enhanced with Seekh Kebabs.
Home-made Ricotta is not only light on the waist but also on the wallet. Follow this recipe to make creamy ricotta for use in many cakes & bakes.
My potato, salami and cheese croquettes are a perfect treat for a rainy afternoon. Try out this leftover makeover recipe for croquettes now.
I love onions and so do the Bawas. Kachumbar is a stock favourite at many households and is a great salad to eat with curries and gravies.