A take on British fish cakes, these Parsi style fish kebabs made with prawn, squid, and rawas are a creamy treat for any day.
A unique Parsi patio made not only with prawns but also fried potatoes and boiled eggs. Prepared with coconut cream and a touch of white wine, this is a prawn patio with a twist.
Love Boomla’s? Now there’s a new way to get your fix of bombay ducks. Try out my Boomla na Kebabs recipe – they go perfect with Masoor!
Mongkok is better known for its food with the locals than for its shopping. Here’s 5 great eats that are worth trying.
A culinary trail through the sleepy Parsi town of Udvada featuring Aleti Paleti, Boi, Salli per Eedu, Ice-cream, Raspberry and Mawa Cakes!
A leftover makeover of two indulgent ingredients – cashews and fish. Paired with green peas and served hot with rotis this Kaju Vatena ni Surmai is a delicious treat for a solo or family dinner.
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.
A Parsi wedding favourite, the Saas ni Machchi (fish) is easy to make at home and means you don’t have to wait for a wedding invite to eat some. Try it now!
At Bawi Bride we recently completed six months of operations – a huge milestone for us. This wouldn’t have been possible without your support – thank you!
Now, don’t wait to go to a Parsi wedding to try the traditional Patra ni Machchi cooked in green chutney. Use this recipe and make this delicacy at home.