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 traditional Parsi pickle made in the monsoons using the fish roe of the Bhing/Hilsa fish, sugar-cane vinegar and a range of spices.
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.
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.
Imagine a stack made with wafers, mutton bukka, tomatoes, cheese and fried egg. Now go make this in your kitchen for breakfast and enjoy the carb fiesta!
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.
A Parsi version of the popular 1970s pineapple cake, this one is an heirloom recipe that’s been tweaked to become a bit more healthy and a lot more tasty.
A Bawi Basic, the Tamota ni Gravy can be served with kebabs or cutlets and even forms the base for a Tomato per Eedu and other Parsi tomato favourites like the Ras Chawal.
Saffron Peda’s are a key component of the Parsi Besna and Paglaru ceremonies for Parsi children. Here’s how you can make a gluten free version at home.