Parsi: From Persia to Bombay: recipes & tales from the ancient culture

by Farokh Talati

Overview

'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

Product Details

ISBN-13:	9781472988706
Publisher:	Bloomsbury Publishing
Publication date:	11/10/2022
Sold by:	Barnes & Noble
Format:	eBook
Pages:	368
File size:	165 MB
Note:	This product may take a few minutes to download.

About the Author

Farokh's parents moved from Bombay to London before he was born, and growing up in a Parsi family, Farokh has been fully emersed in the culture, eating and cooking this food his whole life. He began working as a chef at just 16, cutting his teeth in Angela Hartnett and Heston Blumenthal's kitchens, and has worked around the world, in America, Spain, Dubai, Australia and South East Asia. A few years ago, Farokh took a three-month trip to India to learn more about his Parsi heritage, pestering every aunty, uncle and cook he knew to teach him the traditional dishes and the basics of Parsi cookery. Farokh is currently the Head Chef at St John Bread and Wine, and will make Parsi food for the staff meals, often drawing curious customers to ask where the delicious smells are coming from. He began a Parsi supper club in Greek Street, London, to celebrate the food of his heritage, with tickets selling out as soon as tickets go on sale.
This is his first book.
Farokh's parents moved from Bombay to London before he was born, and growing up in a Parsi family, Farokh has been fully emersed in the culture, eating and cooking this food his whole life. He began working as a chef at just 16, cutting his teeth in Angela Hartnett and Heston Blumenthal's kitchens, and has worked around the world, in America, Spain, Dubai, Australia and South East Asia. A few years ago, Farokh took a three-month trip to India to learn more about his Parsi heritage, pestering every aunty, uncle and cook he knew to teach him the traditional dishes and the basics of Parsi cookery. Farokh is currently the Head Chef at St John Bread and Wine, and will make Parsi food for the staff meals, often drawing curious customers to ask where the delicious smells are coming from. He began a Parsi supper club in Greek Street, London, to celebrate the food of his heritage, with tickets selling out as soon as tickets go on sale.
Parsi is his first book.

Table of Contents

Introduction
Store cupboard essentials
Spices and masalas

Breakfast
Snacks
Salads
Meat
Fish
Vegetables
Lentils
Rice
Dairy
Sweet things
Relishes, pickles and preserves
Drinks

Index
About the author
Acknowledgements