Khaman Na Larva | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana

[@pervizejamaji5063]

Perfect! Thanks, I was longing for my mother’s Khama name na ladvas, and you gave me the perfect recipe.

[@varunkeer]

I can't stop noticing how similar this to Maharashtian sweet Modak. It's just Modak is entirely made of rice flour with no dry fruits. Modak's are also made with wheat flour with same ingredients but instead of steaming they are deep fried. My mum makes a double decker Modak by the way... Kayzad I'm huge your cooking... I have tried some dishes and they just taste WOW.. I have impressed lot of people man.. big thanks to you

[@nargisdastur870]

Lovely very tempting thanks for sharing

[@hyd916]

HI KAYZAD. I LOVE THE WAY U DEMONSTRATE EACH OF YOUR RECIPES. I AM AN NRI OF PARSEE ORIGIN NOW STAYING IN HYD. WHERE IN HYD CAN I GO TO EAT PARSEE DISHES, WHICH I NEVER HAD A CHANCE TO EAT FOR MORE THAN 52 YEARS. PLEASE DO SUGGEST, THANKS. ALL MY BEST TO U.

[@jenniferbharucha9138]

Can it be made of jaggerry

[@roshnipavri3765]

Please show how to make patrel. Larva I am going to try

[@ivyrao9747]

Now a days I use a mix of powdered cashews almonds and pistas

[@rohintanbhura6536]

Hi Kaizad I m Rony Please share dar ni pori recipe

[@syedasahebabegum2222]

gulab jamun recipe plZ