While the word tandoori implies that the chicken is cooked in a tandoor, similar results can be achieved at home using an outdoor grill or my trusted stovetop-and-oven technique. Tandoori chicken, also called Tangdi Kebab (the literal translation of "Tangdi" is "leg"), is a common sight at Indian restaurants in Western countries, where artificial coloring is often used to give the kebabs a bright orange hue. This recipe uses chicken drumsticks or leg quarters, along with all-natural ingredients like garam masala, paprika, and turmeric, for a healthier, flavorful result.

I have created a much simpler version of Parsi Lagan nu Achar, a carrot and dried fruits chutney, inspired by its authentic sweet-and-spicy taste. It is perfect as a relish-style chutney with Indian food and equally amazing on burgers, sandwiches, and wraps. Hope you enjoy it!

This recipe for Black Pepper Chicken truly highlights the depth of flavor this versatile spice brings to the table. It’s also a dish where our Garam Masala blend shines in the spotlight. One of the key ingredients in garam masala is black pepper, along with cardamom and cinnamon.

The Parsi Poro is a spicy omelette (or omelet) that’s perfect for a weekday meal or a relaxed weekend brunch. One of the coolest ways to serve the Poro is as a mini slider sandwich, commonly referred to among us Parsis as "Poro Pav". Put a picnic and a Parsi in the same place, and you’re almost guaranteed to find Poro Pav on the menu!

This spiced fish tikka uses the same spice profile as a traditional Parsi preparation called Tareli Macchi, which translates to "fried fish." We won’t be frying it, of course! Instead, tikka-style fish pieces are marinated in spices for about 30 minutes and then cooked using my stovetop-to-oven technique. You can also use your outdoor grill or fry it in a pan if you prefer.

Feel free to use this recipe to create a beverage of your choice—mango is a popular summer fruit, but it's perfectly fine to add berries or simply a pinch of salt and a touch of sugar to make a salted sweet lassi! For this recipe, I’ve also brought in the special flavors of ginger and rose to create a beverage that feels more elevated than what you’d normally come across.

Parsi Patra-ni-Macchi, a steamed flavorful fish preparation, is a staple at weddings and special occasions. The word patra means "leaf," and the dish is traditionally prepared by steaming fish & chutney wrapped in banana leaves.

In India, a firm-fleshed fish like pomfret or rawas (Indian salmon) would typically be used. For my version, I prefer cod, halibut, pink salmon, or tilapia fillets, which are more readily available in Western countries.

Flattened or pressed rice, known as Poha in India, is commonly used in various regional cuisines. While this recipe is savory, I also have fond childhood memories of a special sweet Parsi version made with milk, rose syrup and Poha. This ingredient might not be readily available at regular Western supermarkets, but you’ll usually find it at most South Asian specialty stores—and often in generous quantities at a great price.

At the heart of this dish are garbanzo beans—also known as chickpeas—which we take to the next level by roasting them in the oven with warming spices. The result? A crunchy, flavorful base that is delicious on its own and even better when turned into a chaat. The contrast of these crispy chickpeas with the fresh crunch of onions and the juiciness of tomatoes makes for a truly dynamic eating experience.

Palak Pulao is a straightforward yet flavorful dish that highlights ingredients like cardamom, garlic, and ghee. Whether you pair it with your favorite lentils or a rich curry or enjoy it on its own, it is sure to be a comforting meal. The true star of this recipe is fragrant Indian garam masala.

The beauty of this recipe lies in its balance of bold spices and simplicity. A quick sauté of onions, garlic, and tomatoes forms the foundation, while the heat from chili powder and/or fresh green chilies is entirely customizable, making it perfect for those who love a fiery kick or prefer a milder version.

Vindaloo is one of the most beloved and recognizable dishes in Indian cuisine, known for its bold flavors and fiery spice. This dish has an interesting history, tracing its roots back to Portuguese explorers who brought their culinary influences to Goa. Use my recipe and your choice of meat to create the magic of Vindaloo curry in your home kitchen.

Having settled on the western coastline of India, this Parsi curry is a testament to the coastal regions of India that have shaped Parsi cuisine over centuries. At its heart lies a smooth, aromatic blend of coconut, lentil flour, and a carefully curated mix of Indian spices. The result? A luscious, creamy curry that’s as comforting as it is flavorful.

With vibrant lemony hues of yellow and green, and the fragrant aroma of basmati rice and spices, it comes together effortlessly. It’s perfect for a cozy weeknight dinner or as a flavorful side for entertaining.

One dish that holds a special place in my heart is Pav Bhaji - the word Pav means bread and Bhaji is a mix of spiced vegetables. During my younger days, when budgeting was a priority, Pav Bhaji was a comfortingly yummy and economical treat. This simple yet flavorful dish is a medley of mashed vegetables cooked with spices, making it an excellent way to use up leftover veggies from your fridge.

Traditionally, Parsi Palao combines aromatic rice with tender protein options like chicken, mutton, lamb, or beef, cooked to perfection with a delicate blend of yogurt and Indian spices. Vegetarians can savor this dish by using paneer or tofu, which soak up the rich flavors beautifully.