Chomp & Cheers Presents Chef Delzad

Delzad K Avari is a Le Cordon Bleu, London Alumni. His love for cooking was evident from a very young age. Having completed the Grand Diploma in cuisine and patisserie from the London campus, post his Hotel Management degree from Mumbai’s Sophia Polytechnic. His expertise has been honed with rich and varied experiences including his stints with the Taj Mahal Palace and Towers (Mumbai); a Food Producer with Masterchef India – Season 2, followed by Dubai and the Maldives; and more recently, as a Sous Chef in Trinidad and Tobago in the Caribbean!

Back home in Mumbai, he currently runs his own home chef set-up, greatly gaining in popularity, named, ‘Del’z Kitchen’- an absolute go-to for all meat-lovers! Delzad also shares his expertise in Restaurant Menu Development and Consulting for his recent project – ‘Tiger Lily’, an upscale restaurant in Hyderabad. He has recently begun his own YouTube channel, titled ‘Chef Delz’, which is tasting great success! [Chef Delzad’s Insta – Personal: @chef_delz  &  Work: @delzkitchen]. We welcome suggestions, queries and requests for recipes from our readers at

This week, Chef Delzad presents two of his favourite dishes, which are not just delicious to the Parsi palate, but super easy to make – Chicken Farcha Bites with Yoghurt Mint Dip and Parsi Style Scotch Eggs. 

Chicken Farcha Bites With Yoghurt Mint Dip

Recipe for Farcha Bites:


Cubed Chicken breast – 500 g; Yoghurt/Dahi – 2 tbsp; Dhana-jeera powder – 1 tbsp; Chilli powder – 1 tbsp; Haldi powder – 1 tsp; Ginger-garlic paste – 1 tbsp; Salt and pepper – to taste; Semolina/Rava – 100g; Eggs – 2


  1. Season the chicken with salt, pepper, dhana-jeera powder, chilli powder, haldi powder, ginger garlic paste, and yoghurt and marinate. Keep aside for at least 30 mins or overnight.
  2. Beat up the eggs.
  3. Roll each piece of the marinated chicken in the semolina then dip in egg and deep fry.
  4. Once in the fryer, drizzle some of the leftover egg over the frying chicken. 
  5. Fry for about 7 mins or till cooked
  6. Serve with the mint yoghurt dip (recipe follows)

Recipe for Yoghurt Mint Dip: 


Yoghurt/dahi – 100g; Mint – ¼ bunch; Garlic – 3 to 4 cloves; Salt and pepper – To taste


  1. Combine yoghurt with chopped mint, garlic, salt and pepper
  2. Whisk together and refrigerate before using

Parsi Style Scotch Eggs 


Mutton/chicken mince – 200 g; Eggs – 2 pcs; Boiled eggs – 5 pcs; Chilli powder – 1 tbsp; Haldi powder – ½ tsp; Dhana-jeera powder – 1 tbsp; Ginger-garlic paste – 1 tbsp; Garam masala powder – ½ tsp; Salt and pepper – to taste; Chopped coriander – ¼ bunch; Chopped mint – ¼ bunch; Semolina/rava – 150 g; Vegetable oil – for frying


  1. Wash the mince and squeeze out maximum liquid from it, preferably through a muslin/cheesecloth.
  2. In a bowl, combine the mince with salt, pepper, chilli powder, haldi powder, garam masala powder, ginger garlic paste, dhana jeera powder, coriander and mint.
  3. Divide the mince into 5 equal portions.
  4. Grease hands with a little vegetable oil and wrap the mince around each of the eggs. Make sure that the mince forms a thin layer around the eggs.
  5. Beat two eggs and then dip each one of the above in the beaten eggs and then roll them in semolina. 
  6. Deep fry them in the vegetable oil on low heat for 10 – 12 mins.
  7. Serve hot! 


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