Stuffed to the brim with crispy onions, raisins and fried nuts, this Nutty Pattice is the perfect Parsi vegetarian treat for parties.
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!
A simple egg dish made with seasonal tender green garlic shoots that transform the usual scrambled egg into a flavour packed breakfast.
Parsis love eating offal and chicken liver is a hot favourite. Here’s a story about Khari Kaleji, a mixed marriage and three ways of serving this Parsi breakfast classic.
A unique Parsi patio made not only with prawns but also fried potatoes and boiled eggs. Prepared with coconut cream and a touch of white wine, this is a prawn patio with a twist.
Nothing annoys me more than a ‘secret recipe’ and it is about time someone revealed the true secret behind the iconic Irani Berry Pulao. Here’s my not so secret recipe for you to make at home.
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.
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.
Cooked on all happy occasions in a Parsi household, the Gosht & Kebab Pulao is a classic Parsi dish that has any Parsi’s favourite ingredients – rice, mutton, potatoes and eggs.
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?