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 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.
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!
Mongkok is better known for its food with the locals than for its shopping. Here’s 5 great eats that are worth trying.
A culinary trail through the sleepy Parsi town of Udvada featuring Aleti Paleti, Boi, Salli per Eedu, Ice-cream, Raspberry and Mawa Cakes!
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.
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.
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!
At Bawi Bride we recently completed six months of operations – a huge milestone for us. This wouldn’t have been possible without your support – thank you!
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.
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.