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My Bombay Kitchen: Traditional and Modern Parsi Home Cooking
Parsi-style sweet-and-sour ground chicken/mutton curry (Khattu-mitthu kheema)
Every non-vegetarian region of India has a version of kheema or khima. Kheema arose from the need for the butcher to sell meat ground in...
Bombay mutton curry
I spent 10 years in Mumbai finishing school and in college and during this time, Bombay curry was a staple at my Aunt's house, feasted on...
Melon granita
Granitas and sorbets are two of the most well-known in the world of ice. They differ in how they are made. A sorbet is churned in an ice...
Dhansak ni dar or Parsi potage of lentils and vegetables
The Parsis are a small community that migrated to India from Persia (Iran today) in the 8th century. This community has had a tremendous...
Pumpkin crescents with curry leaves
One of my favourite ways to eat pumpkin is to roast it in the oven. This caramelises the sugars in the pumpkin, making it sweeter and...
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