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My Bombay Kitchen: Traditional and Modern Parsi Home Cooking

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Melon granita

Melon granita

In the world of ices, granitas and sorbets are two of the most well-known. They differ in how they are made. A sorbet is churned in an...

Dhansak ni dar or Parsi potage of lentils and vegetables

Dhansak ni dar or Parsi potage of lentils and vegetables

The Parsis are a small community who migrated to India from Persia (Iran today) in the 8th century. This community has had tremendous...

Pumpkin crescents with curry leaves

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 them sweeter and...

Bombay mutton curry

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...

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