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!
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!
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.
A delectable mutton gravy that pays tribute to the Parsi love for ‘Khatu-Mithu’
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.
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.
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!