Tender boneless mutton cooked in its own juices along with whole spices in a thick gravy, my BawaPapu’s Kid Gosht is delicious enough to convert Dhansak lovers into Kid Gosht lovers.
A classic ‘per eedu’ dish, this Kheema per Eedu is a healthy version that’s perfect for anytime of the day.
A delectable mutton gravy that pays tribute to the Parsi love for ‘Khatu-Mithu’
Parsis love ‘ramakras’ in just about anything like this French Beans ma Gosht recipe which is Jasmine aunty’s family favourite
Give your left-over Sali Boti a complete make-over and make some Sali Boti Pizza. A wonderful fusion dinner that makes a great treat!
My mom’s Kheema Cutlets are special. They got us through our first year in a new country and gave me a better life. And on Mothers’ Day, here’s her signature Cutlets recipe.
A totally versatile dish, Bawa style kheema is easy to make and to eat. It can be had with bread for breakfast, with rice for lunch or in pattice as snacks.
Make any occasion special with the quintessentially Parsi dish – Sali Boti. Made with slow-cooked meat and topped with crispy potato sticks, this dish is a flavour bomb.
Every Sunday for breakfast, my Grandpa made kebabs. I have travelled the world but his kebab recipe is by far the best Parsi version of kebabs I have tried.