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.
Looking for a curry with a twist? This winter serve your guests a mutton curry featuring seasonal guavas
A heritage Pulao recipe tweaked from a Parsi cookbook published in 1867, this Toor Dal Pulao features something old and something new and is simple yet celebratory at the same time.
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!
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.
Finally a Pulao that celebrates Parsis’ most beloved fish, the Pomfret. This one is easy to make and adds a great wow factor to any Parsi dinner. Serve it with raita or Dhansak Dal.
A twist on the original sweet Parsi Chapat (the poorer cousin of the French crepe), this Chapat comes stuffed with tender chicken and cheese and makes for the perfect indulgent Sunday breakfast.
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.