A Gujarati classic reinvented by the Parsis, Ravaiya are chutney stuffed baby brinjals that are a must try for the Parsi food loving vegetarian.
Dhandar
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
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.
Green Coconut Chutney
Coconut is one of my favourite ingredients and the green coconut chutney is a Bawa staple used as an accompaniment with several dishes including Dhandar.
Lagan no Patio
A traditional dish served in the afternoons in the wedding household, the Lagan no Patio is something that every Bawi Bride must perfect for her family.
Dhandar – the dal for all seasons and all reasons
Dhandar is a staple for Parsis in the same way that yellow dal is for most Indians. Easy to make, this dal is a favourite in all seasons and for all reasons.