A simple, yet elegant dessert, lagan nu custard is served at Parsi weddings or festive occasions. It is made with everyday ingredients, just a few spices, and is not tooth-achingly sweet.
A very simple and basic recipe for cooking dal. In this recipe, split pigeon peas are cooked with split red lentils to produce a simple dal. This dal uppu paruppu or dhandar can be used as the basis of other dishes, such as tarka dal, or dal with eggs. It also makes a great side dish. Another comfort food recipe.
Scrambled eggs done the Parsi way. Akoori can be served at breakfast, as a snack, for lunch, or for a light evening meal.
Patrani ni machi is a Parsi specialty. It is white fish coated with coconut and coriander chutney, then steamed in banana leaves.
Lamb with lentils and vegetables, or dhansak, has something for everyone - lamb, lentils, pumpkin, eggplant, and a creamy texture with no dairy products.
This is a traditional Sunday lunch for a well-to-do Parsi family.
This brown rice is actually white rice with caramelised jaggery and onions. Lightly golden in colour, vagharela chawal is mildly sweet and fragrant from the whole spices, this is a step up from plain rice.
Fresh and slightly acidic, kachumber is a chopped salad featuring tomato, cucumber and onion. It is one of the most common accompaniments to an Indian meal.