A twist on the original sweet Parsi Chapat (the poorer cousin of the French crepe), this Chapat comes stuffed with tender chicken and cheese and makes for the perfect indulgent Sunday breakfast.
An experiment involving a swiss braided bread and a Parsi Kopra Pak filling that turned out to be a tasty success!
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.
Ghau nu Doodh (Wheat Milk Extract) is a protein laden superfood had over the years by Parsis. In its traditional form as a jelly it can be quite unpalatable for kids and hence here’s a unique Ghau nu Doodh Custard which packs in nutrition while being super tasty.
Parsis have a deep love for their eedu and they have even managed to create a “Pak’’ of the same. With the revered egg being healthy once again, isn’t it perhaps the perfect time to revive the once loved Eeda Pak?
My ode to the King of summer fruits, the mango is this amazing Keri & Gosht Pie. Made using ripe mangoes and spiced mutton this pie is the ultimate summer dinner and a great way to use up all the spare mangoes!
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.
Dark in colour, gritty in texture, the Vasanu is a Parsi winter delight that you will fall in love with not at first sight, but with your first bite!
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 Parsi take on the classic Creme Caramel, the Good Parsi Wife shares her family’s recipe for the world renowned bawa Caramel Custard.
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!
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!
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.
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.
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.
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.
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!
The Chapat is a popular Parsi sweet treat for 3pm. Great for adults and kids, it is a Parsi version of the traditional pancake. Try out this recipe now.