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Parsi - From Persia to Bombay: recipes & tales from the ancient culture (Hardcover)
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Parsi - From Persia to Bombay: recipes & tales from the ancient culture (Hardcover)
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'I'm just bowled over by this book. It's as fascinating as it is
beautiful, and full of food I'm desperate to eat!' NIGELLA LAWSON
'The one and only book you will ever need on Parsi cooking' ANGELA
HARTNETT From Dinaz Aunty's incredible tamarind and coconut fish
curry, lamb stewed with cinnamon and Hunza apricots, to baked
custards infused with saffron and cardamom, Parsi cuisine is a rich
fusion of Persian and Indian influences: unique and utterly
delicious. In his debut cookbook, Head Chef of St. John Bread &
Wine, Farokh Talati, gathers together a selection of classic Parsi
recipes from his travels through India and time spent in the
kitchen with family, revealing them here for you to discover and
enjoy at home. Recipes include: Parsi omelette Charred sweetcorn
and paneer salad Persian scorched rice Parsi kheema Kedgeree - a
Parsi version Prawn Patio Mango poached in jaggery and saffron
Cardamom doughnuts Blending Persian and Indian cookery in a journey
from family life in west London all the way to Gujarat and beyond,
and told through recipes, stories and photographs, Parsi is much
more than a cookbook - it is a love letter to the Parsi culture and
its people. 'Sure to be a Parsi classic. Great reading and great
eating' FERGUS HENDERSON
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