My Bombay Kitchen: Traditional and Modern Parsi Home Cooking

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University of California Press, Jun 18, 2007 - Cooking - 360 pages
Winner, 2008 James Beard Foundation Book Award in Asian Cooking

The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population—descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.
 

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My Bombay kitchen: traditional and modern Parsi home cooking

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The Parsis are descendants of Persian Zoroastrians who fled to India, primarily Bombay, centuries ago to escape the Arab invaders. King, a talented cook with a background in anthropology, grew up in ... Read full review

Contents

KITCHENS EQUIPMENT AND THE BASICS
27
BEGINNINGS
49
SOUPS
73
EGGS
83
FISH AND SEAFOOD
93
MEAT AND POULTRY
111
RICE AND DAL
161
VEGETABLES
185
CHUTNEYS PICKLES AND RELISHES
221
SWEETS AND DESSERTS
241
DRINKS
269
MENUS
281
GLOSSARY
289
SOURCES
315
FURTHER READING
317
INDEX
323

SALADS
211

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About the author (2007)

Niloufer Ichaporia King is an independent scholar.

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