Grantroad’s cozy little Parsi shop, PAC is one of the things I miss most about Mumbai. Especially their Chicken Puff. Here’s my tribute to PAC with a home style version of Parsi Chicken Puff that’s more creamier and meatier.
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!
Parsis have mastered the art of adding an egg to just about anything and we have not even spared the king of summer fruits, the royal mango. Made with semi ripe mangoes, the Mango per Eedu is a delicious way to eat your eggs!
Three years of Bawi Bride. Three years of serving up delicious home-cooked Parsi Food. And, one awesome giveaway!
Spend a nostalgia filled weekend with the family making and eating a bowl of soft and delicious Jujubes made with fresh fruits and zero chemicals – a relatively easy Jujube recipe worth trying.
Chef Manager at Parsi SodaBottleOpenerWala, Anahita Dhondy shares her signature recipe for the Bharuchi Akuri made with paneer instead of eggs!
Not all Bawa’s need to move countries to return to their roots and experience all the history and culture that our faith has to offer. All they need to do is apply to the Zoroastrian Return to Roots program. Here’s why you should apply too.
A culinary trail through the sleepy Parsi town of Udvada featuring Aleti Paleti, Boi, Salli per Eedu, Ice-cream, Raspberry and Mawa Cakes!
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.
In just 8 months of my journey to evangelise Parsi food, I was selected to conduct a Parsi food workshop @ KGAF14. Here’s some highlights of the special day.