A twist on the traditional, we have taken the Parsi wedding favourite Bhaji Dana ma Gosht and made it with Red Amaranth & Green Chickpeas.
Traditionally made in Surat in an earthern pot that is buried inside the ground over a slow cow dung flame, this Umbariyu is the meatier cousin of the winter favourite, Undhiyu. Recipe courtesy my good friend and client, Alia Sojwal.
Looking for a curry with a twist? This winter serve your guests a mutton curry featuring seasonal guavas
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.
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!
Nothing annoys me more than a ‘secret recipe’ and it is about time someone revealed the true secret behind the iconic Irani Berry Pulao. Here’s my not so secret recipe for you to make at home.
Cooked on all happy occasions in a Parsi household, the Gosht & Kebab Pulao is a classic Parsi dish that has any Parsi’s favourite ingredients – rice, mutton, potatoes and eggs.
Dahi ma Gosht is a tantalising mutton curry that was traditionally served at Parsi navjotes. It is super easy to make and in my meat-loving opinion beats the Gujarati Dahi Kadhi any day!
My ode to the King of summer fruits, the mango is this amazing Keri & Gosht Pie. Made using ripe mangoes and spiced mutton this pie is the ultimate summer dinner and a great way to use up all the spare mangoes!