A take on British fish cakes, these Parsi style fish kebabs made with prawn, squid, and rawas are a creamy treat for any day.
Machchi Mania (Seafood)
Thrity’s Gharab nu Achaar
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.
Pomfret no Pulao
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.
Prawn, Papeta ne Eeda no Patio
A unique Parsi patio made not only with prawns but also fried potatoes and boiled eggs. Prepared with coconut cream and a touch of white wine, this is a prawn patio with a twist.
Chutney Prawn Papeto
A leftover makeover, the Chutney Prawns Papeto makes for a tasty weeknight dinner that is cooked in a jiffy. A must eat for all prawn lovers!
Boomla (Bombay Duck) na Kebab
Love Boomla’s? Now there’s a new way to get your fix of bombay ducks. Try out my Boomla na Kebabs recipe – they go perfect with Masoor!
Tatrelo Prawn Patio
The ideal accompaniment to a steaming plate of Dhandar, the Tatrelo Kolmi (Prawn) Patio is sweet, sour and spicy all at once and is a hot Parsi favourite
Kaju Vatena ni Surmai
A leftover makeover of two indulgent ingredients – cashews and fish. Paired with green peas and served hot with rotis this Kaju Vatena ni Surmai is a delicious treat for a solo or family dinner.
Tareli Machchi (Fried Fish)
While we Parsis love our Patra ni Machchi and Saas ni Machchi, no one talks about our Tareli Machchi. Coated in two spices and fried in 5 minutes, a side of Tareli Machchi can make any jazz up just about any dish it is served with.
Parsi style Salmon Pulao
The salmon pulao infused with Parsi flavours is a treat for the tastebuds and makes for a great celebratory meal.