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.

Whether you're new to Indian flavors or a seasoned cook, this casserole is a showstopper that reimagines butter chicken in an exciting new way. This recipe combines the rich, creamy flavors of authentic butter chicken with the comforting appeal of a baked casserole, making it the perfect dish for festive gatherings and family get-togethers.

Kadhi, with or without Pakora, is a quintessential Indian dish that embodies comfort and flavor. This yogurt-based gravy-like curry is a perfect balance of tangy and savory, made with wholesome ingredients that are both nourishing and delicious.

Whether you’re planning a festive holiday spread or simply looking to enhance everyday meals, this Indian Spiced Mango and Cranberry Chutney will become your go-to. Its bold flavors and adaptability make it a pantry essential for anyone who loves experimenting with global tastes.

Warm up your season with our limited-edition Mulling Spices! Perfect for infusing rich flavors into wine, alcohol, cider, eggnog, or even your favorite baked goods and marinades. This aromatic blend of cinnamon, orange peel, and warm spices will fill your home with the cozy scents of the holidays!

The base of this casserole is sweet yellow corn, which offers bursts of freshness in every bite. To that, we add jalapeño peppers for a hint of gentle heat, creating a subtle kick that delights but doesn’t overwhelm. The magic lies in the white (béchamel) sauce—silky and rich, infused with a hint of nutmeg and cinnamon. These aromatic spices lend a warm, earthy dimension, elevating this dish beyond the typical casserole fare.

Berry Pulao has a unique story. It’s a dish that was brought to western India by Iranian immigrants in the 19th century. Over time, it absorbed Parsi culinary influences and evolved into its present form, becoming a staple of ‘Irani Cafes’ all over Mumbai, with the famous Britannia Cafe leading the way—one of my favorite places to hang out during my college and work days. These charming cafes have played a significant role in shaping modern Parsi cuisine.

I’m excited to share a recipe creation for a decadent, creamy halwa that uses the convenience of pureed pumpkin and goat cheese, creating a delightful blend of flavors. This version is enriched with ghee, nuts, and spices, delivering a warming, festive treat. If you prefer, you can easily substitute goat cheese with ricotta for a similar tangy note. And feel free to use fresh grated pumpkin for a heartier outcome.

These classic west Indian treats, Shakarpara are perfect for serving, especially around festivals and occasions. Made with a simple dough, my version carries a whiff of rose water and a hint of cardamom.

This week’s recipe will feel like a ‘food hug’; a warm slaw made with shredded cabbage and grated coconut, cooked down in an oil tempering of whole spices and fresh aromatics, all brought together with a hint of nutmeg and drizzle of tangy lime juice.

A delicious Indian-style creation using quinoa with caramelized onion, walnuts, and cranberries, infused with whole spices and topped with cilantro and lemon.

Aloo Mutter is a popular Indian restaurant favorite…a delicious preparation of peas (Muttar) and potatoes (Aloo), cooked together in Indian aromatics and spices.

This healthy, vegetable-rich, gluten-free Parsi stew looks and tastes unlike any other you’ve ever had! It’s made using hearty vegetables like sweet potatoes or yams along with regular potatoes, carrots, green peas, and bell peppers, with a unique flavoring blend of cider vinegar and sugar.

This Parsi specialty, to me, brings back childhood memories of family dinners around our cozy dining table. As we kids chatted about our day at school, all five of us would happily soak up the home-cooked goodness of Parsi chicken Bafat, at times made with mutton in place of chicken.

Parsi homes celebrate the start of auspicious days and special occasions with sweet servings (you’ve probably heard that before.)

Growing up, it often meant a delightful breakfast of ‘Ravo’, a semolina and milk pudding, or Parsi ‘Sev-dahi’ which is sweetened fragrant vermicelli topped with cardamom vanilla yogurt.

Served at most Parsi events and occasions, ‘Chicken Farchas’ are a uniquely Parsi cuisine serving of chicken pieces that are crisp on the outside and succulent on the inside, much like a spiced version of the western concept of fried chicken.

Add a handful of sweet corn to a spinach curry, and you have a flavor-filled and colorful Makai Palak (palak is spinach and makai is corn), a truly delicious Indian preparation, worth bringing to your meals.

An Indian meal is considered incomplete unless it is accompanied by Daal, a word that applies to cooked and raw lentils. Daal preparations differ from one part of India to another; each one is equally delicious.

The flavorful cup of Indian tea coming up today is a personal favorite Parsi-style ‘Choi’ (as pronounced by us Parsi folk.)

Infused with mint leaves and optionally lemongrass, along with fresh ginger and cardamom, this cuppa ‘Choi’ has been kick starting my mornings ever since I can remember; a tea I can prepare with my eyes shut (most mornings, I’m pretty sure I do just that.)