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.
Osh-e-Meer, a delicious hearty soup made with lentils, greens and home-made noodles is a special dish made by Irani Zoroastrians that is traditionally served on Novruz.
The potato is one of the very few vegetables that Parsis across the board will happily eat any day of the week. And, this recipe for Hing Rai no Papeto is a Gujarati dish that Parsis have adopted as one of their own.
A Gujarati classic reinvented by the Parsis, Ravaiya are chutney stuffed baby brinjals that are a must try for the Parsi food loving vegetarian.
Deliciously crisp and tangy, these Kera (Plantain) Kebabs are a lesser known Parsi dish that is sure to be a hit with your vegetarian guests.
It’s hard making a vegetarian Parsi starter without potato, paneer or egg. But now, you can try making this Cream Corn Samosa which makes for a great vegetarian appetiser but still tastes uniquely ‘bawa’.
An unusual combination of vegetable and fruit that pairs to give you the perfect Parsi Ghaas-Phoos. Give it a try – you won’t regret it.
Cook up some Parsi style Bheeda Papeto for a quick weeknight vegetarian dinner. The Parsi favourite Papeto adds great taste to ghaas-phoos Bheeda and makes it a dish worth eating.
Chef Manager at Parsi SodaBottleOpenerWala, Anahita Dhondy shares her signature recipe for the Bharuchi Akuri made with paneer instead of eggs!
A traditional recipe for Chutney Eeda Pattice with a secret ingredient shared while recounting a love story about a young girl and a Parsi Dharamshala.