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!
Double Decker Salli Boti Pie
Mango (Raw) per Eedu
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 Bawi Bride. Three years of serving up delicious home-cooked Parsi Food. And, one awesome giveaway!
Fresh Fruit Jujubes
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.
Anahita’s Bharuchi Paneer Akuri
Chef Manager at Parsi SodaBottleOpenerWala, Anahita Dhondy shares her signature recipe for the Bharuchi Akuri made with paneer instead of eggs!
Returning to One’s Roots
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.
Why every food-lover must go to Udvada
A culinary trail through the sleepy Parsi town of Udvada featuring Aleti Paleti, Boi, Salli per Eedu, Ice-cream, Raspberry and Mawa Cakes!
Bawa Style Kheema
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.
Parsi Food at Kala Ghoda Festival 2014
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.
Bawi Bride is 6 months old
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!
Patra Ni Machchi
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.
Tarela Boomla
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!
Green Coconut Chutney
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.
Mawa nu Kopra Pak (Coconut Fudge)
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!
Brown Rice Parsi Style
Parsi Brown Rice is actually caramelised white rice and goes perfect with Dhansak. Here’s how to make it in 3 easy steps.
Dhansak in eight 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
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.
Mamaiji’s Red Prawn Curry
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!
Lagan no Patio
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.
Amti ni Dar
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.
Why Start, Why Now, Why Follow the Bawi Bride
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…