A cuisine that’s as old as the earliest civilizations; homemade Indian meal habits can be healthful, delicious and rather addictive.
Served at most Parsi events and occasions, ‘Chicken Farchas’ are a uniquely Parsi cuisine serving of crisp on the outside and moist on the inside chicken-pieces, much like a spiced version of the western concept of ‘fried chicken’.
Chutneys and pickles come together simply, in a small amount of time, but pack a punch of intense flavor to any meal, like sandwiches, curries and kebab.
Ozlem's potato bulgur mezze appetizer bites, made with mashed potatoes and bulgur are a wholesome treat for kids and grown ups alike.
The holiday season is upon us… A global entertaining frenzy has begun, as each of us looks for unique food, beverage and decorating ideas for our next holiday party; ideas that will stand apart from the rest while showcasing our personal style.
It’s that time of the year, when families and friends come together for the holidays.
Cookbook with a global twist on Indian kebabs, tikka, chutneys and beyond, backed by good-to-know information on Indian marinades, spice rubs and grilling.
Chutney & pickle inspirations from fellow bloggers.
Our global twist on kebabs, tikka, chutneys and beyond - our collective knowledge and experience on the topic - all in one place.
Unique Indian inspired holiday appetizers ranging from a simple Parsi liver dip, batata vada dumplings, paneer bites to chicken tikka and mushroom tapas.
Chaat, a generic term for snacks and munchies sold by street food vendors in India (and often made at home,) are a popular party favorite and alludes to a mélange of savory ingredients brought together with a signature tangy Chaat taste.
Nowadays, it’s common to find a bottle of Indian chutney in the condiment shelf of a western home, occupying a place of pride alongside salsas and relishes.
We all love dem Texas cowboys and the old western movies…but while watching these ole time favorites, how often do you see a lush green colorful garden in the background.
Melt-in-your-mouth Parsi Kavab or Kebab using ground meat of choice, potatoes and a blend of delicious spices, herbs and aromatics.
My version of home-style hash inspired by Indian ‘Baingan Bharta’ made with roasted eggplant cooked in spices and aromatics.
Crush or relish style pickle using an interesting blend of flavors from raw mangoes, aromatics like garlic, ginger, and touch of spices and sweetness.
Shallots are pickled in a pickling base made with spice infused water, balsamic and cider vinegar, and sweetness from brown sugar.
Juicy char grilled bites of Chicken Tikka, marinated in yogurt, ginger and garlic with a burst of fresh flavors from green tarragon, earthy black pepper and tangy lemon.
Inspired by the regional versions of Indian spice-battered fish, this recipe uses a delicate blend of spices, seasonings and flour with red wine vinegar and egg, to create a spiced batter baked fish.
This versatile dip or spread gets its flavors from a Parsi chicken liver specialty 'Kaleji Aleti-Paleti', made with chopped chicken liver marinated in Indian spices, garlic and ginger.
This unique dish is a true Parsi Cuisine classic, using boneless cubes (boti) of your meat of choice (I've used chicken for this recipe) and Persian touches like jardaloo (apricot) red vinegar and jaggery or sugar, along with a blend of mouthwatering.