A pie that is truly Parsi in taste. This Double Decker Salli Boti Pie features mutton and kheema cooked in the classic sweet and sour tomato gravy and is the perfect wow dish for your next dinner party!
Crispy on the outside and deliciously spicy on the inside, these Parsi type Kheema Samosa’s make the perfect starter for parties and are enjoyed by kids and adults alike.
An all time favorite, fuss free but fancy enough to impress all dish, Ribbon Rice is a unique pulao featuring prawns cooked in a red patio gravy that is then topped by a green chutney layer.
A classic ‘per eedu’ dish, this Kheema per Eedu is a healthy version that’s perfect for anytime of the day.
Made with Kheema, Dry Fruits, Eggs and Cream, the Shehenshahi Kheema Pulao is great for impressing guests and for testing your Parsi Pulao making skills.
My mom’s Kheema Cutlets are special. They got us through our first year in a new country and gave me a better life. And on Mothers’ Day, here’s her signature Cutlets recipe.
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.
Italians love Focaccia. But so does this Bawi Bride. Check out this Parsi edition of Focaccia, enhanced with Seekh Kebabs.
This may not be the most mexican recipe for but it sure is tasty and great for when you have a lot of guests. Try this Parsi edition of Nachos now!
Every Sunday for breakfast, my Grandpa made kebabs. I have travelled the world but his kebab recipe is by far the best Parsi version of kebabs I have tried.