The salmon pulao infused with Parsi flavours is a treat for the tastebuds and makes for a great celebratory meal.
In my first collaboration, guest blogger, The Good Parsi Wife shares her recipe for Badaam Pak. A traditional Parsi sweet full of nutritious almonds and ghee, this can be eaten at any time of the day in square shapes or straight from the spoon!
Made with Kheema, Dry Fruits, Eggs and Cream, the Shehenshahi Kheema Pulao is great for impressing guests and for testing your Parsi Pulao making skills.
We Parsis are a fan of anything-per-eedu. Here is my mom’s friend, Tanaz’s rendition of the Tomato per Eedu – a hot favourite with the entire family!
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!
From birthdays to Jashans to weddings, the humble Sev holds pride of place at all Parsi occasions. Made from roasted vermicelli and topped with fried dry-fruits, Parsi Sev can be had for breakfast, lunch or dinner.
My childhood friend Kashmira is a fellow Bawi Bride based in Chennai whose husband loves different kinds of Cutlets. Here’s her recipe for Easy Peasy Cheesy Cutlets that won’t take longer than 30 minutes to make.
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.
Buttery tea cakes infused with cardamom, the Mawa Cake is touched with nostalgia for many food lovers globally. Here’s a simple recipe to make them at home.
Prawn Pulao is a hot favourite in Bawa households and in this post my friend Mahafrin (the Prawn Pulao lady) shares her signature recipe with me.