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Bawi Bride

Taste the Love. Love the Taste.

Pulao

Toor Dal Pulao

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A heritage Pulao recipe tweaked from a Parsi cookbook published in 1867, this Toor Dal Pulao features something old and something new and is simple yet celebratory at the same time.

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Pomfret no Pulao

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Finally a Pulao that celebrates Parsis’ most beloved fish, the Pomfret. This one is easy to make and adds a great wow factor to any Parsi dinner. Serve it with raita or Dhansak Dal.

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Ribbon Rice

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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.

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Irani Berry Pulao

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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.

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Farideh’s Gosht & Kebab Pulao

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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.

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Why every food-lover must go to Udvada

A culinary trail through the sleepy Parsi town of Udvada featuring Aleti Paleti, Boi, Salli per Eedu, Ice-cream, Raspberry and Mawa Cakes!

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Shehenshahi Kheema Pulao

Shehenshahi Pulao for a special occasion

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.

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Mahafrin’s Kolmi no Pulao

Prawn Pulao by Bawi Bride

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.

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New on Bawi Bride

  • Atheli Chicken (Parsi style marinated chicken)
  • Gajar Mewa nu Achaar (Parsi Carrot & Raisin Pickle)
  • Malido – a Parsi delicacy
  • Creamy Parsi Chicken Puff
  • Ghee Gor na Lollypops
  • Creamy Fish Kebabs
  • Ravaiya (Eggplant) Tart
  • Chicken & Pineapple “Salad”
  • Date Bliss Balls
  • Chutney Chana Croquettes

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