photograph MYLES NEW
Chaapat, pronounced ‘cha-putt’, are delicious and simple Parsi crêpes or pancakes. They’re a nostalgic delicacy made with coconut milk and laced with nuts and a little sugar, then served with a cup of strong, sweet tea. This recipe comes from my mother-in-law’s family, who moved from Udvada, and it’s combined with my take on a traditional 18th-century ‘quire of paper’ recipe: an elegant, layered stack of paper-thin pancakes, served like a cake.
Shoot director FREDDIE STEWART | Food stylist PHIL MUNDY | Stylist JO HARRIS