A twist on the traditional, we have taken the Parsi wedding favourite Bhaji Dana ma Gosht and made it with Red Amaranth & Green Chickpeas.
Traditionally made in Surat in an earthern pot that is buried inside the ground over a slow cow dung flame, this Umbariyu is the meatier cousin of the winter favourite, Undhiyu. Recipe courtesy my good friend and client, Alia Sojwal.
A pie that is truly Parsi in taste. This Double Decker Salli Boti Pie features mutton and kheema cooked in the classic sweet and sour tomato gravy and is the perfect wow dish for your next dinner party!
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.
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.
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.
Dahi ma Gosht is a tantalising mutton curry that was traditionally served at Parsi navjotes. It is super easy to make and in my meat-loving opinion beats the Gujarati Dahi Kadhi any day!
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.
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!