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

(Hardback)

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'Im just bowled over by this book. Its as fascinating as it is beautiful, and full of food Im desperate to eat!' NIGELLA LAWSON 'The one and only book you will ever need on Parsi cooking' ANGELA HARTNETT From Dinaz Auntys 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

Reviews

Beautiful and utterly compelling ... Im just bowled over by this book. Its as fascinating as it is beautiful, and full of food Im desperate to eat! * Nigella Lawson *
The one and only book you will ever need on Parsi cooking * Angela Hartnett *
Sure to be a Parsi classic. Great reading and great eating * Fergus Henderson *
Parsi food is graceful and quiet. But the laughs and exclamations of delight shared over [Talati's food] speak volumes * VICE *
Grab chef Farokh Talatis debut cookbook Parsi for brilliant recipes gathered from his family kitchens and travels, as well as an education on the ancient culture * Evening Standard *
An assured debut * Waitrose Weekend *
All you ever need to know about Parsi cooking. An elegantly written tome, as much memoire and cultural history as it is cookbook. Mesmerisingly good * The Mail on Sunday *

Author Bio

Farokhs 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 Blumenthals 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.