A modern take on a classic vegetarian Parsi dish, these Ravaiya tarts are made with the Parsi chutney we all love, oodles of white sauce and generous amounts of cheese. Oh yes, and eggplants.
Osh-e-Meer, a delicious hearty soup made with lentils, greens and home-made noodles is a special dish made by Irani Zoroastrians that is traditionally served on Novruz.
Stuffed to the brim with crispy onions, raisins and fried nuts, this Nutty Pattice is the perfect Parsi vegetarian treat for parties.
The potato is one of the very few vegetables that Parsis across the board will happily eat any day of the week. And, this recipe for Hing Rai no Papeto is a Gujarati dish that Parsis have adopted as one of their own.
A Gujarati classic reinvented by the Parsis, Ravaiya are chutney stuffed baby brinjals that are a must try for the Parsi food loving vegetarian.
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’.
A sweet and sour stew of a Bawa’s favourite vegetables – potatoes, carrots and peas. Topped with dry fruits this is a veggie delight fit for weddings!