'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
