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!
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.
Dark in colour, gritty in texture, the Vasanu is a Parsi winter delight that you will fall in love with not at first sight, but with your first bite!
My auntie tricked me into eating boiled eggs – something I detest – with these Bafela Eeda bhajiyas and I realised they were the best bhajiyas I’ve eaten in a long while. Perfect for the monsoons or when you’re craving an Eedu fix.
A Parsi take on the classic Creme Caramel, the Good Parsi Wife shares her family’s recipe for the world renowned bawa Caramel Custard.
Made with boiled eggs and oozing with cheese, these cutlets – whose recipe has been shared by my friend’s grandmom – are my most favourite kind yet!
Dar ni Pori – a traditional Parsi tea-time pastry stuffed with sweet lentils – is a popular Parsi snack. Now, make it yourself using this 30 yr old recipe.
In my first collaboration, guest blogger, The Good Parsi Wife shares her recipe for Badaam Pak. A traditional Parsi sweet full of nutritious almonds and ghee, this can be eaten at any time of the day in square shapes or straight from the spoon!
From birthdays to Jashans to weddings, the humble Sev holds pride of place at all Parsi occasions. Made from roasted vermicelli and topped with fried dry-fruits, Parsi Sev can be had for breakfast, lunch or dinner.
My childhood friend Kashmira is a fellow Bawi Bride based in Chennai whose husband loves different kinds of Cutlets. Here’s her recipe for Easy Peasy Cheesy Cutlets that won’t take longer than 30 minutes to make.