Description
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.
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.
‘The one and only book you will ever need on Parsi cooking‘ – Angela Hartnet
‘Sure to be a Parsi classic. Great reading and great eating‘ – Fergus Henderson
