Cheese Souffle

Souffle, mousse and custards have been adopted into the Parsi cuisine repertoire from our colonial days. Often a ‘party’ dish, a savoury souffle was rare to be served. Cheese was expensive and hard to come by, and large families meant delicate foods like freshly baked souffles were only meant for treats. I recall an aunt adding potato to her cheese souffle and another adding corn.

The flavour is subtle, and yet the cheese should come through properly. With such a large variety of ch