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

The book "Parsi" is a collection of classic Parsi recipes from Chef Farokh Talati's travels through India and time spent in the kitchen with family. It blends Persian and Indian cookery in a journey from family life in west London to Gujarat, and is filled with food that is as fascinating as it is beautiful.

Format: Hardback
Length: 368 pages
Publication date: 10 November 2022
Publisher: Bloomsbury Publishing PLC

"Im just bowled over by this book. Its as fascinating as it is beautiful, and full of food Im desperate to eat!

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

Weight: 1288g
Dimension: 190 x 272 x 36 (mm)
ISBN-13: 9781472988690