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Bawi Bride

Taste the Love. Love the Taste.

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Eeda Pak (Egg Fudge)

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Parsis have a deep love for their eedu and they have even managed to create a “Pak’’ of the same. With the revered egg being healthy once again, isn’t it perhaps the perfect time to revive the once loved Eeda Pak?

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Dahi ma Gosht

Parsi Dahi ma Gosht

Dahi ma Gosht is a tantalising mutton curry that was traditionally served at Parsi navjotes. It is super easy to make and in my meat-loving opinion beats the Gujarati Dahi Kadhi any day!

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Chutney Prawn Papeto

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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!

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Bamboat’s Buddha Bowl

The latest food craze to hit the world is the Buddha Bowl. But wait, its vegetarian. Our guest writer Roxanne Bamboat came to our rescue and has created a Parsi version of the Buddha Bowl complete with Bacon and Eggs!

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Ambakalyo

Ambakalyo_BawiBride

Ambakalyo, a sweet and tangy chutney made by the Parsis that is similar to the Jaggery & Mango pickle, but is made with ripe mangoes and served at Parsi Ghambars.

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New on Bawi Bride

  • Atheli Chicken (Parsi style marinated chicken)
  • Gajar Mewa nu Achaar (Parsi Carrot & Raisin Pickle)
  • Malido – a Parsi delicacy
  • Creamy Parsi Chicken Puff
  • Ghee Gor na Lollypops
  • Creamy Fish Kebabs
  • Ravaiya (Eggplant) Tart
  • Chicken & Pineapple “Salad”
  • Date Bliss Balls
  • Chutney Chana Croquettes

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