January 21, 2017

Lamb / Goat Trotters with Black Eyed Peas -Chora ma Khariya

by Farhad B Billimoria. Hope you and your readers enjoy. It has been in my family for over a hundred years with slight variations but has been enjoyed thoroughly over the decades. My mother passed away about 3 yrs ago but her culinary tradition continues. It is on the spicier side but very tasty. Best […]

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December 29, 2016

Khorshed Masi’s  Junglee Palav / Dill (Suva Ni Bhaji) no Palav

by Shirin Engineer Ingredients: I pound Mutton (Goat meat) (if Goat meat is not available then Lamb or Beef can be substituted) 2 potatoes (unpeeled) washed and cut into roughly 1 – 2 inch pieces. 2 cups of Basmati Rice I medium red Onion I bunch of cilantro destemmed and cleaned 1 bunch of Dill […]

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April 21, 2016

Parsi Mutton Cutlets

Aditya Bal whips up his version of the Parsi mutton cutlets. They are succulent and delicious.           Ingredients 250 gm mutton mince 1 tsp ginger paste 1 tsp garlic paste 1 green chilli, coarsely ground 1/2 tsp turmeric 1 tsp red chilli powder 1/2 tsp clove-cinnamon powder 2 Tbsp potatoes, boiled […]

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March 20, 2016 Best wishes for a very Happy Navroze for you and your family,

Navroze Mubarak

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June 22, 2015

Parsi Sali Keema

by Chef Kishore D Reddy A delicious lamb mince cooked with onions, tomatoes, ginger-garlic paste and served with grated and deep-fried potatoes. Ingredients 400 gm lamb mince 10 gm turmeric 50 gm ginger garlic paste Salt 50 ml oil 1 gm cardamom 1 gm cinnamon 1 gm cloves 5 gm cumin seeds 10 gm garlic […]

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June 20, 2015

The Parsi Trail: Top 7 Parsi Restaurants In Mumbai

Article credit: Meher Mirza of NDTV   The Parsis take their food very seriously. No wonder, since Parsi cuisine perfectly braids together Iranian, Gujarati, British, even Portuguese and Goan influences. Think dhansak with its roots in the gently-spiced meat and rice dishes of Iran, layered with Gujarati spices and dal. Or imagine saas ni macchi, transforming an insipid béchamel […]

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