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