Bharuch may be a sleepy old town in Gujarat but this creamy Akoori filled with dry-fruits will certainly wake you up. A lost Parsi favourite that is a must try!
Dark in colour, gritty in texture, the Vasanu is a Parsi winter delight that you will fall in love with not at first sight, but with your first bite!
A classic ‘per eedu’ dish, this Kheema per Eedu is a healthy version that’s perfect for anytime of the day.
Chef Manager at Parsi SodaBottleOpenerWala, Anahita Dhondy shares her signature recipe for the Bharuchi Akuri made with paneer instead of eggs!
Made with boiled eggs and oozing with cheese, these cutlets – whose recipe has been shared by my friend’s grandmom – are my most favourite kind yet!
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!
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.
A totally versatile dish, Bawa style kheema is easy to make and to eat. It can be had with bread for breakfast, with rice for lunch or in pattice as snacks.
Every Parsi on this planet will have tasted Ravo. Made from semolina, this Parsi style kheer is not only delicious but also synonymous with happy occasions.
If you are someone that can’t stand eggs or cereal for breakfast, try this alternative made from leftover roti’s and milk. Totally wholesome and yum!