This Parsi style marinated chicken (or Atheli Chicken as we call it) is great for mid-week sandwich stuffings or to mix in with salads. Or serve it with roast vegetables and make a main for a fancy week night meal.
Sweet sour and spicy all at the same time this Carrot & Raisin pickle or Gajar Mewa nu Achaar is a staple at all Parsi weddings. Surprisingly, its quite easy to make at home!
Grantroad’s cozy little Parsi shop, PAC is one of the things I miss most about Mumbai. Especially their Chicken Puff. Here’s my tribute to PAC with a home style version of Parsi Chicken Puff that’s more creamier and meatier.
Made with just ghee and jaggery, these simple lollypops have stood the test of time. A rare treat my parents and grandparents both remember enjoying.
A take on British fish cakes, these Parsi style fish kebabs made with prawn, squid, and rawas are a creamy treat for any day.
A modern take on a classic vegetarian Parsi dish, these Ravaiya tarts are made with the Parsi chutney we all love, oodles of white sauce and generous amounts of cheese. Oh yes, and eggplants.
The traditional Parsi cannot comprehend the idea of the salad which is not completely encased in Mayonnaise. If there’s no mayonnaise, it’s not a salad. Here’s the classic Parsi style Chicken & Pineapple Salad inspired by my chat with Kurush Dalal in the first episode of my new podcast, Not Just Dhansak
Filled with the goodness of seasonal harbhara chana (fresh chickpeas) and crumbled Paneer, these Chutney Chana Croquettes are a delightful Parsi snack alternative to the boring veg kebab!
After seeing at least a thousand videos of bacon wrapped chicken on Tasty and other videos, it was time to make a Parsi edition. Here’s the Bacon wrapped Atheli Marghi cooked the same way but with Parsi spices.
A twist on the traditional, we have taken the Parsi wedding favourite Bhaji Dana ma Gosht and made it with Red Amaranth & Green Chickpeas.
Traditionally made in Surat in an earthern pot that is buried inside the ground over a slow cow dung flame, this Umbariyu is the meatier cousin of the winter favourite, Undhiyu. Recipe courtesy my good friend and client, Alia Sojwal.
Looking for a curry with a twist? This winter serve your guests a mutton curry featuring seasonal guavas
A heritage Pulao recipe tweaked from a Parsi cookbook published in 1867, this Toor Dal Pulao features something old and something new and is simple yet celebratory at the same time.
A pie that is truly Parsi in taste. This Double Decker Salli Boti Pie features mutton and kheema cooked in the classic sweet and sour tomato gravy and is the perfect wow dish for your next dinner party!
A traditional Parsi pickle made in the monsoons using the fish roe of the Bhing/Hilsa fish, sugar-cane vinegar and a range of spices.
Finally a Pulao that celebrates Parsis’ most beloved fish, the Pomfret. This one is easy to make and adds a great wow factor to any Parsi dinner. Serve it with raita or Dhansak Dal.
A twist on the original sweet Parsi Chapat (the poorer cousin of the French crepe), this Chapat comes stuffed with tender chicken and cheese and makes for the perfect indulgent Sunday breakfast.
An experiment involving a swiss braided bread and a Parsi Kopra Pak filling that turned out to be a tasty success!
Tasty and healthy, these yogurt eggs made by tweaking an age-old Turkish recipe are the perfect start to your day.
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.
Imagine a stack made with wafers, mutton bukka, tomatoes, cheese and fried egg. Now go make this in your kitchen for breakfast and enjoy the carb fiesta!
Everyone loves a good Pork vindaloo but its a shame you can’t have some for breakfast or tea. Unless, you make yourself some Vindaloo Puffs in which case it’s totally okay.
A Parsi version of the popular 1970s pineapple cake, this one is an heirloom recipe that’s been tweaked to become a bit more healthy and a lot more tasty.
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.
Saffron Peda’s are a key component of the Parsi Besna and Paglaru ceremonies for Parsi children. Here’s how you can make a gluten free version at home.
An all time favorite, fuss free but fancy enough to impress all dish, Ribbon Rice is a unique pulao featuring prawns cooked in a red patio gravy that is then topped by a green chutney layer.
A good ol’ Pars-Mex Quesadilla, this dish is a leftover makeover that is easy enough for week nights and tasty enough for even your pickiest eaters.
Parsis love eating their bacon and pork but not many cook with it. Here’s a simple recipe for making Pork Ribs at home, Parsi style.
Osh-e-Meer, a delicious hearty soup made with lentils, greens and home-made noodles is a special dish made by Irani Zoroastrians that is traditionally served on Novruz.
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!
A simple egg dish made with seasonal tender green garlic shoots that transform the usual scrambled egg into a flavour packed breakfast.
Parsis love eating offal and chicken liver is a hot favourite. Here’s a story about Khari Kaleji, a mixed marriage and three ways of serving this Parsi breakfast classic.
A unique Parsi patio made not only with prawns but also fried potatoes and boiled eggs. Prepared with coconut cream and a touch of white wine, this is a prawn patio with a twist.
Nothing annoys me more than a ‘secret recipe’ and it is about time someone revealed the true secret behind the iconic Irani Berry Pulao. Here’s my not so secret recipe for you to make at home.
The potato is one of the very few vegetables that Parsis across the board will happily eat any day of the week. And, this recipe for Hing Rai no Papeto is a Gujarati dish that Parsis have adopted as one of their own.
Ghau nu Doodh (Wheat Milk Extract) is a protein laden superfood had over the years by Parsis. In its traditional form as a jelly it can be quite unpalatable for kids and hence here’s a unique Ghau nu Doodh Custard which packs in nutrition while being super tasty.
Cooked on all happy occasions in a Parsi household, the Gosht & Kebab Pulao is a classic Parsi dish that has any Parsi’s favourite ingredients – rice, mutton, potatoes and eggs.
Parsis have a deep love for their eedu and they have even managed to create a “Pak’’ of the same. With the revered egg being healthy once again, isn’t it perhaps the perfect time to revive the once loved Eeda Pak?
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 leftover makeover, the Chutney Prawns Papeto makes for a tasty weeknight dinner that is cooked in a jiffy. A must eat for all prawn lovers!
The latest food craze to hit the world is the Buddha Bowl. But wait, its vegetarian. Our guest writer Roxanne Bamboat came to our rescue and has created a Parsi version of the Buddha Bowl complete with Bacon and 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.
The classic lamb roast gets a Parsi spin in this recipe where the usual boring herbs are replaced with a sweet & sour marinade of jaggery and tamarind.
Nothing spells festivity like adding dried fruits or nuts to your food and this Apricot & Cherry Chicken is an easy to make chicken dish that is great for special occasions.
A Gujarati classic reinvented by the Parsis, Ravaiya are chutney stuffed baby brinjals that are a must try for the Parsi food loving vegetarian.
Much more delicious than it’s carrot counterpart, the Dodhi no Murambo is a classic Parsi dessert that’s perfect in winters but yummy to eat even throughout the year. Try making it in your kitchen today – only takes about an hour.
Love Boomla’s? Now there’s a new way to get your fix of bombay ducks. Try out my Boomla na Kebabs recipe – they go perfect with Masoor!
A deliciously creamy cheesecake made with hung curd instead of cream cheese that will remind you of the Parsi classic, Mithoo Dahi with every bite you take.
Nothing can beat the Chocolate Walnut Fudge you get at Coopers’ in Lonavla. But, this home-made recipe comes close and worth trying for all fudge addicts.
My ode to the King of summer fruits, the mango is this amazing Keri & Gosht Pie. Made using ripe mangoes and spiced mutton this pie is the ultimate summer dinner and a great way to use up all the spare mangoes!
How can you make Oats not boring? By making Oats Bhurji of course! Here’s my entry for the Quakers’ Bring Your Tastiest Bowl of Oats Challenge – you should enter too.
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.
It’s hard making a vegetarian Parsi starter without potato, paneer or egg. But now, you can try making this Cream Corn Samosa which makes for a great vegetarian appetiser but still tastes uniquely ‘bawa’.
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.
Bharuch may be a sleepy old town in Gujarat but this creamy Akoori filled with dry-fruits will certainly wake you up. A lost Parsi favourite that is a must try!
Spend a nostalgia filled weekend with the family making and eating a bowl of soft and delicious Jujubes made with fresh fruits and zero chemicals – a relatively easy Jujube recipe worth trying.
Dark in colour, gritty in texture, the Vasanu is a Parsi winter delight that you will fall in love with not at first sight, but with your first bite!
Yalda, an ancient Persian winter solstice festival falls on December 21. Celebrate it with some delicious Pomegranate Bark
Tender boneless mutton cooked in its own juices along with whole spices in a thick gravy, my BawaPapu’s Kid Gosht is delicious enough to convert Dhansak lovers into Kid Gosht lovers.
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.
A classic ‘per eedu’ dish, this Kheema per Eedu is a healthy version that’s perfect for anytime of the day.
Cook up some Parsi style Bheeda Papeto for a quick weeknight vegetarian dinner. The Parsi favourite Papeto adds great taste to ghaas-phoos Bheeda and makes it a dish worth eating.
A delectable mutton gravy that pays tribute to the Parsi love for ‘Khatu-Mithu’
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 Parsi take on the classic Creme Caramel, the Good Parsi Wife shares her family’s recipe for the world renowned bawa Caramel Custard.
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
Parsis love their ‘Choi-Fudna’ and they love their chicken so here’s a funky combo of Choi-Fudna Chicken Wings to jazz up a Saturday night TV dinner or to impress those guests.
Chef Manager at Parsi SodaBottleOpenerWala, Anahita Dhondy shares her signature recipe for the Bharuchi Akuri made with paneer instead of eggs!
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.
This 1-2-3 recipe for Parsi style Masoor is a sure fire hit in the kitchen and on the dining table.
A leftover makeover of two indulgent ingredients – cashews and fish. Paired with green peas and served hot with rotis this Kaju Vatena ni Surmai is a delicious treat for a solo or family dinner.
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
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!
#BawiMummy shares her mother’s recipe for her favourite dish – the humble Sali par Eedu
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!
Dar ni Pori – a traditional Parsi tea-time pastry stuffed with sweet lentils – is a popular Parsi snack. Now, make it yourself using this 30 yr old 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.
Parsis love ‘ramakras’ in just about anything like this French Beans ma Gosht recipe which is Jasmine aunty’s family favourite
The salmon pulao infused with Parsi flavours is a treat for the tastebuds and makes for a great celebratory meal.
In my first collaboration, guest blogger, The Good Parsi Wife shares her recipe for Badaam Pak. A traditional Parsi sweet full of nutritious almonds and ghee, this can be eaten at any time of the day in square shapes or straight from the spoon!
Made with Kheema, Dry Fruits, Eggs and Cream, the Shehenshahi Kheema Pulao is great for impressing guests and for testing your Parsi Pulao making skills.
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!
Give your left-over Sali Boti a complete make-over and make some Sali Boti Pizza. A wonderful fusion dinner that makes a great treat!
From birthdays to Jashans to weddings, the humble Sev holds pride of place at all Parsi occasions. Made from roasted vermicelli and topped with fried dry-fruits, Parsi Sev can be had for breakfast, lunch or dinner.
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.
Buttery tea cakes infused with cardamom, the Mawa Cake is touched with nostalgia for many food lovers globally. Here’s a simple recipe to make them at home.
Prawn Pulao is a hot favourite in Bawa households and in this post my friend Mahafrin (the Prawn Pulao lady) shares her signature recipe with me.
Deliciously crispy, these kolmi na kebab pack a seafoody punch and are the perfect snack or accompaniment for a range of bawa dishes.
A totally versatile dish, Bawa style kheema is easy to make and to eat. It can be had with bread for breakfast, with rice for lunch or in pattice as snacks.
The rich cousin of the Lagan nu Custard, this Badam nu Custard is packed with almonds and a great treat for when you want a dessert that is a little fancy.
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!
Deliciously rich this cashew based chicken dish is an original from my mother-in-law aka #BawiSasu and is perfect with some garlic bread for a Sunday dinner.
A Parsi wedding favourite, the Saas ni Machchi (fish) is easy to make at home and means you don’t have to wait for a wedding invite to eat some. Try it now!
Every Parsi on this planet will have tasted Ravo. Made from semolina, this Parsi style kheer is not only delicious but also synonymous with happy occasions.
Now, don’t wait to go to a Parsi wedding to try the traditional Patra ni Machchi cooked in green chutney. Use this recipe and make this delicacy at home.
A Parsi version of the arab favourite – Falafels. Filled with green chutney, this Bawa falafel is a perfect 7pm snack for the family or for lunch with pita.
Celebrate the true flavours of mutton with this quintessentially Parsi dish – Sali Boti. Made with slow cooked mutton this dish will leave you wanting more.
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.
Crispy yet crunchy, this Parsi rendition on Mumbai’s cheap yet delicious Bombay Ducks is a treat for the eyes and for the family. Fry some today!
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.
Bhakras are a popular tea-time snack in most Parsi households. Learn to make them at home with this easy recipe courtesy Zarina Cama and Benaifer Daruwala.
Give your leftover green chutney a makeover with a fancy Green Chutney, Corn and Prawn baked dish that will leave the family fighting for more.
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 dessert that celebrates my love for Lagan nu Custard and Ice-cream. A no-churn easy to make recipe, this is one leftover makeover you will love.
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.
If you are a fan of coconut then I assume that you must be a fan of Kopra Pak too. This Parsi style coconut fudge is to die for and a simple recipe to boot!
Parsi Brown Rice is actually caramelised white rice and goes perfect with Dhansak. Here’s how to make it in 3 easy steps.
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!
Lagan nu Custard is an iconic dish for the Parsis and is a great dessert treat. Rich, yummy and economical, this custard recipe by Katy Dalal is a must try.
The Chapat is a popular Parsi sweet treat for 3pm. Great for adults and kids, it is a Parsi version of the traditional pancake. Try out this recipe now.
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.
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.
This may not be the most mexican recipe for but it sure is tasty and great for when you have a lot of guests. Try this Parsi edition of Nachos now!
Chocolate Rocks and other dipped chocolate goodies are really easy to make at home and the perfect thing to cook when you need something sweet in 10 mins.
My potato, salami and cheese croquettes are a perfect treat for a rainy afternoon. Try out this leftover makeover recipe for croquettes now.
Every Sunday for breakfast, my Grandpa made kebabs. I have travelled the world but his kebab recipe is by far the best Parsi version of kebabs I have tried.
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.
I love rice, especially Basmati. However, rice by be quite hard to cook to perfection. So here’s a recipe for some Fluffy Steamed Rice you can try at home.
If you are someone that can’t stand eggs or cereal for breakfast, try this alternative made from leftover roti’s and milk. Totally wholesome and yum!
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.