Preparation info

  • Serves

    2 to 4

    • Difficulty


Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

Parsi omelets are delicious, but when the same ingredients get turned into a soufflé, the results are spectacular. I got the idea from Shirin Sabavala, who’s responsible for the fabulous green chutney soufflé that follows. Serve this with chapatis or crusty bread and a salad.


  • 2 tablespoons butter
  • 4 tablespoons all purpose flour
  • 1 cup


  • Heat the oven to 375 degrees.
  • Make a béchamel sauce by melting the butter in a small heavy saucepan over medium-low heat, and when it starts sizzling, stir in the flour. Stir together for a minute or so, then whisk in the milk. Bring to a boil; reduce the heat and cook for a few minutes, whisking constantly, until the sauce is thick and smooth. Off the heat, whisk t