The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Indulge in Bohra cuisine with unique and flavorful recipes that reflect the rich heritage of the community.
Bohra Egg Mesub is a treasured dessert of Bohra cuisine, celebrated for its creamy texture, golden granules, and delicate aroma of saffron and cardamom. Known by many names – Anday Ki Barfi, Anda Paak, Beda Paak, Anday Ki Mithai, and…
Food is never just food—it’s a memory, a story, and often a bridge between cultures. Goond Phera, also lovingly called Chatti Gundar in the Bohra community, is one such sweet treasure. When paired with the comforting charm of Panjiri, it…
There are certain dishes that become more than just food—they become family traditions. For us, Vaghareli Khichdi holds that special place. This simple yet flavorful combination of rice and moong dal, tempered with spices, has been part of my family’s…
Step into the vibrant world of Kenya-Style Bohra cuisine, where tradition meets flavour in every bite. Today, I’m sharing my mother’s treasured recipe – the Kenya-Style Bohra Keema Samosa Filling, also known as Chorelo Kheema. This isn’t just a basic…
In many Dawoodi Bohra homes, Friday lunch carries a special significance. It is a time when families gather, pause from the week’s hustle, and share a comforting meal before Jummah prayers. In our home, this tradition was beautifully kept alive…
Learn how to create an authentic Bohra-style dawat at home. Step-by-step guide to serving a traditional thaal, festive dishes, and modern Bohra meal etiquette.
Authentic Bohra Sheer Khurma Recipe | Creamy Sev Khurma / Sevaiya for Eid-ul-Fitr & Eid-ul-Adha | Step-by-step guide with tips & traditions.
In the vibrant tapestry of Bohra cuisine, where shared thals, ceremonial handwashing, and community meals bring people together, one tradition shines brightest during the month of Rabi ul Awwal—the celebration of Milad un-Nabi. For Dawoodi Bohra households across the globe,…
Discover the journey of black pepper from India’s Malabar Coast to Zanzibar’s spice markets, and how it became an essential flavour in East African Bohra cuisine.
Growing up in a Dawoodi Bohra household, the aroma of slow-cooked spices and the warmth of our shared thaal were as comforting as a lullaby. Our kitchen wasn’t just a place where food was made—it was where memories were created,…
