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.
International Favourites Bawa-fied
Recipe contributed by Good Parsi Wife The Good Parsi Wife is a full time mother, full time foodie and part time Engineer living in Western Australia. In her spare time (does that even exist!?) you can usually find her in the kitchen experimenting for her family and social media followers, or singing and dancing around…
An experiment involving a swiss braided bread and a Parsi Kopra Pak filling that turned out to be a tasty success!
Tasty and healthy, these yogurt eggs made by tweaking an age-old Turkish recipe are the perfect start to your day.
A good ol’ Pars-Mex Quesadilla, this dish is a leftover makeover that is easy enough for week nights and tasty enough for even your pickiest eaters.
Parsis love eating their bacon and pork but not many cook with it. Here’s a simple recipe for making Pork Ribs at home, Parsi style.
The latest food craze to hit the world is the Buddha Bowl. But wait, its vegetarian. Our guest writer Roxanne Bamboat came to our rescue and has created a Parsi version of the Buddha Bowl complete with Bacon and Eggs!
The classic lamb roast gets a Parsi spin in this recipe where the usual boring herbs are replaced with a sweet & sour marinade of jaggery and tamarind.
A deliciously creamy cheesecake made with hung curd instead of cream cheese that will remind you of the Parsi classic, Mithoo Dahi with every bite you take.
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!