This Parsi style marinated chicken (or Atheli Chicken as we call it) is great for mid-week sandwich stuffings or to mix in with salads. Or serve it with roast vegetables and make a main for a fancy week night meal.
Sweet sour and spicy all at the same time this Carrot & Raisin pickle or Gajar Mewa nu Achaar is a staple at all Parsi weddings. Surprisingly, its quite easy to make at home!
Grantroad’s cozy little Parsi shop, PAC is one of the things I miss most about Mumbai. Especially their Chicken Puff. Here’s my tribute to PAC with a home style version of Parsi Chicken Puff that’s more creamier and meatier.
Made with just ghee and jaggery, these simple lollypops have stood the test of time. A rare treat my parents and grandparents both remember enjoying.
A take on British fish cakes, these Parsi style fish kebabs made with prawn, squid, and rawas are a creamy treat for any day.
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.
The traditional Parsi cannot comprehend the idea of the salad which is not completely encased in Mayonnaise. If there’s no mayonnaise, it’s not a salad. Here’s the classic Parsi style Chicken & Pineapple Salad inspired by my chat with Kurush Dalal in the first episode of my new podcast, Not Just Dhansak
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…
Filled with the goodness of seasonal harbhara chana (fresh chickpeas) and crumbled Paneer, these Chutney Chana Croquettes are a delightful Parsi snack alternative to the boring veg kebab!
After seeing at least a thousand videos of bacon wrapped chicken on Tasty and other videos, it was time to make a Parsi edition. Here’s the Bacon wrapped Atheli Marghi cooked the same way but with Parsi spices.