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.
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!
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!
Three years of Bawi Bride. Three years of serving up delicious home-cooked Parsi Food. And, one awesome giveaway!
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.
Chef Manager at Parsi SodaBottleOpenerWala, Anahita Dhondy shares her signature recipe for the Bharuchi Akuri made with paneer instead of eggs!
Not all Bawa’s need to move countries to return to their roots and experience all the history and culture that our faith has to offer. All they need to do is apply to the Zoroastrian Return to Roots program. Here’s why you should apply too.
A culinary trail through the sleepy Parsi town of Udvada featuring Aleti Paleti, Boi, Salli per Eedu, Ice-cream, Raspberry and Mawa Cakes!
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.
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.
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.
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!
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.
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 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.
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.
The Parsi Community’s love for food is conversely proportional to our size. As a freshly minted Bawi Bride, I document my journey into cooking Parsi food…