Crispy on the outside and deliciously spicy on the inside, these Parsi type Kheema Samosa’s make the perfect starter for parties and are enjoyed by kids and adults alike.
Everyone loves a good Pork vindaloo but its a shame you can’t have some for breakfast or tea. Unless, you make yourself some Vindaloo Puffs in which case it’s totally okay.
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.
It’s hard making a vegetarian Parsi starter without potato, paneer or egg. But now, you can try making this Cream Corn Samosa which makes for a great vegetarian appetiser but still tastes uniquely ‘bawa’.
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.
A classic ‘per eedu’ dish, this Kheema per Eedu is a healthy version that’s perfect for anytime of the day.
My auntie tricked me into eating boiled eggs – something I detest – with these Bafela Eeda bhajiyas and I realised they were the best bhajiyas I’ve eaten in a long while. Perfect for the monsoons or when you’re craving an Eedu fix.
A traditional recipe for Chutney Eeda Pattice with a secret ingredient shared while recounting a love story about a young girl and a Parsi Dharamshala.
Made with boiled eggs and oozing with cheese, these cutlets – whose recipe has been shared by my friend’s grandmom – are my most favourite kind yet!
#BawiMummy shares her mother’s recipe for her favourite dish – the humble Sali par Eedu
Dar ni Pori – a traditional Parsi tea-time pastry stuffed with sweet lentils – is a popular Parsi snack. Now, make it yourself using this 30 yr old recipe.
In my first collaboration, guest blogger, The Good Parsi Wife shares her recipe for Badaam Pak. A traditional Parsi sweet full of nutritious almonds and ghee, this can be eaten at any time of the day in square shapes or straight from the spoon!
We Parsis are a fan of anything-per-eedu. Here is my mom’s friend, Tanaz’s rendition of the Tomato per Eedu – a hot favourite with the entire family!
From birthdays to Jashans to weddings, the humble Sev holds pride of place at all Parsi occasions. Made from roasted vermicelli and topped with fried dry-fruits, Parsi Sev can be had for breakfast, lunch or dinner.
My childhood friend Kashmira is a fellow Bawi Bride based in Chennai whose husband loves different kinds of Cutlets. Here’s her recipe for Easy Peasy Cheesy Cutlets that won’t take longer than 30 minutes to make.
My mom’s Kheema Cutlets are special. They got us through our first year in a new country and gave me a better life. And on Mothers’ Day, here’s her signature Cutlets recipe.
Buttery tea cakes infused with cardamom, the Mawa Cake is touched with nostalgia for many food lovers globally. Here’s a simple recipe to make them at home.
Deliciously crispy, these kolmi na kebab pack a seafoody punch and are the perfect snack or accompaniment for a range of bawa dishes.
Every Parsi on this planet will have tasted Ravo. Made from semolina, this Parsi style kheer is not only delicious but also synonymous with happy occasions.
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.
Bhakras are a popular tea-time snack in most Parsi households. Learn to make them at home with this easy recipe courtesy Zarina Cama and Benaifer Daruwala.