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

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Below, we share a selection of images from the book, taken across the states of Gujarat and Maharashtra, and the stories behind them—courtesy of Talati.

Parsi by Farokh Talati | Cookbook Corner | Nigella Lawson

Born and raised in Karachi, Pakistan, Niloufer’s love for food combined with extensive world travel from a young age inspired her to experiment with world cuisines. The Art of Parsi Cooking is a great choice for anyone wanting to learn more about Persian and Indian cooking, with some key recipes to impress anyone at your next dinner party! The book itself isn’t the most polished in terms of design and photography, but it has a sort of homegrown feel, which somehow made me have more trust in the recipes – it felt like the author really knew what she was talking about.By the time it’s ready to eat, the windows have fogged up, and the cat is pacing the kitchen, followed by the humans in the household, lured by the intoxicating smell of slow-cooked meat. This is a book I am excited to cook from, and while flipping through, I see many that could potentially be added to my small but growing recipe repertoire — a tamarind and fish curry for a weekend for when we have family visiting, a roasted kid shank and brown lentil for when we need the heavy-duty comfort of a slow cooked meal, and a raspberry and rose ice cream for a warm summer afternoon. Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater, and Vanilla flavor the food and remind us of the sweetness of life. Curiosity got the better of us both and we went in, and with no one around, we took some amazing pictures of an old Parsi library, untouched by time. Several of her books have received the James Beard and IACP awards, and most of them have been translated into several languages.

Ancient Parsi Recipes Come to Life in This New Cookbook From

But I learned an important lesson: Before frying, you have to be able to look at your oil and accurately say “That’s hot.Excerpts and links may be used, provided that full and clear credit is given to Rita Jamshed Kapadia and www. They’ll get a takeaway, and it’ll be delicious and feed the family, but it’s not continuing the tradition. My good friend and very talented photographer Oliver Chanarin and I went to India to shoot with these incredible Hasselblad cameras, and shot on rolls of film the entire trip, which was a joy.