Parsi Pattice is a much-loved snack from Mumbai’s Parsi community. Made with spiced chicken keema and soft mashed potatoes, these golden patties are crisp outside and tender inside. They’re a favourite with tea, often bringing back memories of the old Irani cafés across the city. Easy to prepare yet full of flavour, these golden cutlets are perfect for casual snacking or serving to guests. The real charm of Parsi pattice is in the mix of textures. The soft, juicy chicken filling pairs beautifully with the crisp, golden exterior. The keema adds a rich, savoury flavour, while the mashed potato keeps everything tender and holds the patties together. Unlike other Parsi dishes, these cutlets are quick to make, which makes them perfect for busy days or when guests drop by unexpectedly. They taste best served hot with ketchup or chutney, and they’re wonderful alongside a steaming cup of tea. You can even shape the patties ahead of time and keep them in the fridge, which makes frying easier and helps the flavours blend nicely. With a little care while cooking, they turn out perfectly crisp on the outside and soft inside. These Parsi cutlets are an irresistible snack that’s full of comfort and flavour.

Bengali-Style Prawn Bhorta has a flavour that doesn’t rely on heavy spices yet still leaves a strong impression. It comes from home kitchens where quick mashes like bhorta are made with whatever is fresh and available. The mix of prawns, mustard oil, and chillies reflects the coastal eating habits of Bengal, where seafood is part of everyday meals. The texture is intentionally uneven, not smooth like a paste. That slight chunkiness makes every bite feel different. Compared to other prawn recipes, this one keeps things minimal and focuses on balance: heat from chillies, sweetness from onions, and the sharp kick of mustard oil. It works best during humid months when light meals feel more satisfying. A small portion goes a long way, especially when paired with plain rice. The simplicity also makes it a reliable option when you want something quick without losing depth of flavour.

Butter chicken has become the poster child of Indian curries worldwide. People enjoy the dish for its mildly sweet flavour, which is more palatable for foreign palates unaccustomed to spicy cuisines. However, its creamy texture is much loved in India as well – but cooking it can sometimes be an intensive process, especially for special occasions like an Easter brunch. For such days, here’s the one-pot butter chicken recipe, ideal for party hosting. The one-pot butter chicken is a streamlined version that focuses on convenience, cooking the chicken and sauce together. The traditional recipe is a multi-step process that involves long marination, char-grilling the chicken (often in a tandoor), and preparing the makhani separately. Both maintain the trademark creamy, rich texture, but the traditional recipe boasts a smokier chicken. However, one-pot butter chicken is quicker, requires minimal cleanup, and is ideal for beginners. If making butter chicken for a party, you can cook the dish in advance (2-3 hours ahead). The flavours deepen as it sits. Simply reheat at the time of serving. However, add a splash of water/cream while reheating to ensure the gravy is smooth and not too thick. For an Easter brunch, serve it with pav so people can scoop and share.