A take on British fish cakes, these Parsi style fish kebabs made with prawn, squid, and rawas are a creamy treat for any day.
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!
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.
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 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.
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.
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.
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!
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.
A culinary trail through the sleepy Parsi town of Udvada featuring Aleti Paleti, Boi, Salli per Eedu, Ice-cream, Raspberry and Mawa Cakes!
Follow my food trail in Purani Dilli which lasted over eight kms and took us to nine different food joints in Chandni Chowk, Chawri Bazaar, Jama Masjid and Daryaganj
Deliciously crispy, these kolmi na kebab pack a seafoody punch and are the perfect snack or accompaniment for a range of bawa dishes.
In just 8 months of my journey to evangelise Parsi food, I was selected to conduct a Parsi food workshop @ KGAF14. Here’s some highlights of the special day.
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.
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!
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.