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.
Prawn, Papeta ne Eeda no Patio
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.
Chutney Prawn Papeto
A leftover makeover, the Chutney Prawns Papeto makes for a tasty weeknight dinner that is cooked in a jiffy. A must eat for all prawn lovers!
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
Mahafrin’s Kolmi no Pulao
Prawn Pulao is a hot favourite in Bawa households and in this post my friend Mahafrin (the Prawn Pulao lady) shares her signature recipe with me.
Kolmi na Kebab
Deliciously crispy, these kolmi na kebab pack a seafoody punch and are the perfect snack or accompaniment for a range of bawa dishes.
Soonamai’s Malai Fish
This creamy malai based fish recipe passed down from generations is a great new way to cook fish which is easy and yummy at the same time.
Mamaiji’s Red Prawn Curry
The red coconut and prawn curry cooked in Parsi homes is a treat for your tummy. Different from the other indian or thai curry’s, this one’s a must try!