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Navroze Mubarak! Parsi Desserts & Delicacies to Celebrate the Festival

Navroze celebrates new beginnings and the hope that comes with spring. Enjoy this festival by gorging on some Parsi delicacies. If you don’t know how to make them, fret not, for we’ve got you covered. Our Navroze menu brings you traditional Parsi dishes with a Theobroma twist!

Theobroma’s Navroze Specials

Navroze desserts

What’s Navroze without some traditional Parsi desserts, right? Satiate your sweet tooth by ordering our Navroze special cake. It is a French Opera cake made with coffee syrup-soaked almond sponge cake, layered with coffee French buttercream and ganache. It is then covered in a chocolate glaze and finished with gold-dusted chocolate lace.
If you don’t want to order an entire cake but still want to enjoy Parsi desserts for Navroze, opt for our Navroze special pastry. It is made using the same ingredients but is perfect for one!

Parsi chicken cutlet wrap

This tasty wrap is coated with egg and filled with delicacies like Parsi chicken cutlet, birista berry pulav, dhansak sauce and Russian cutlet pops. Every bite reveals a mouth-watering mix of traditional Parsi flavours.

Salli boti brioche

This one’s for all you mutton-lovers! Our salli boti brioche is a brioche dough filled with tender mutton cooked in a sweet and sour sauce, and topped with crisp potato salli.

Jardalu veg and soya brioche

This eatable combines vegetable and fruit to create an interesting mix of savoury flavours. Our jardalu veg and soya brioche is a brioche bun filled with a tangy and sweet vegetable filling flavoured with dried apricots.

Parsi chutney and cheese Danish

We’re giving the Danish a special Navroze makeover! The flaky laminated pastry is layered with a classic Parsi mint chutney and topped with cheese for some festive goodness.

Bonus recipe: Badam Pak

Here’s our founder, Kainaz Messman’s family recipe for Badam Pak, a traditional Parsi dessert that’s a cross between a fudge and sheera.
  • Roasted unsweetened mava
  • Whole almond meal (You can grind the almonds yourself)
  • Sugar
  • Rosewater
  • Pure ghee
  • Nutmeg powder
  • Almond and rose essence

Add sugar and add rosewater to a pan. Stir till the sugar dissolves completely. Turn up the heat to bring the sugar water to a boil and keep stirring till it thickens into a syrup. 

Next, roast the almond meal in pure ghee on a low flame till you get a nutty aroma wafting from the pan. Once the almond meal starts clumping, add mava to it. Mix till the mava dissolves, and then add sugar syrup to the mixture. Whisk till the mixture is smooth and starts leaving the bottom of the pan. Add nutmeg powder and almond and rose essence for added flavour.