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.
Russian Chicken Chapat
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.
Zopf Challah Bread Khaman Nu
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.
Wafers, Bukka & Egg Stack
Imagine a stack made with wafers, mutton bukka, tomatoes, cheese and fried egg. Now go make this in your kitchen for breakfast and enjoy the carb fiesta!
Mango (Raw) per Eedu
Parsis have mastered the art of adding an egg to just about anything and we have not even spared the king of summer fruits, the royal mango. Made with semi ripe mangoes, the Mango per Eedu is a delicious way to eat your eggs!
Leela Lasan (Green Garlic) Akoori
A simple egg dish made with seasonal tender green garlic shoots that transform the usual scrambled egg into a flavour packed breakfast.
Khari Kaleji Three Ways
Parsis love eating offal and chicken liver is a hot favourite. Here’s a story about Khari Kaleji, a mixed marriage and three ways of serving this Parsi breakfast classic.
Eeda Pak (Egg Fudge)
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?
Quaker Oats Bhurji
How can you make Oats not boring? By making Oats Bhurji of course! Here’s my entry for the Quakers’ Bring Your Tastiest Bowl of Oats Challenge – you should enter too.