Parsi cuisine is a rich tapestry of flavours, ranging from hearty, meat-based savouries to indulgent desserts like ravo and doodh pak. Among its sweetest gems is the beloved Mawa Cake, a dense, fragrant treat that holds a special place in the hearts of many. Its origins are traced to two iconic bakeries—B. Merwan in Mumbai and Pune’s Royal Bakery claim to have first created this delight. Later, as Iranian immigrants settled in Western India and opened charming Irani cafés, the Mawa cake found its way onto menus far and wide, becoming a cherished staple enjoyed by generations.
Chef Anahita Dhondy, author of Parsi Kitchen: A Memoir of Food and Family, talks about the first recipe from her book, the iconic Mawa cake. “It is the Parsi quintessential tea cake that can be eaten with your batashah(Parsi biscuits) or Patrel(Arbi leaves) as a snack,” said Dhondy to Outlook Traveller Eats. The traditional Parsi dessert is made with fresh mawa, which makes it moist, dense and aromatic, making each bite taste like a comforting hug. With its nutty warmth and a hint of cardamom, this decadent, spongy delight pairs perfectly with tea or coffee, especially on a rainy day. Add it to your celebration menu for a touch of nostalgic indulgence.
