My Bombay Kitchen: Traditional and Modern Parsi Home CookingChef Samin Nosrat’s Top Ten Favorite Books for Vulture 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. |
Contents
INTRODUCING BOMBAY PARSIS AND THE AUTHOR I | 1 |
Kitchens Equipment and the Basics | 27 |
Beginnings | 49 |
Soups | 73 |
Eggs | 83 |
Fish and Seafood | 93 |
Meat and Poultry | 111 |
Rice and Dal | 161 |
Salads | 211 |
Chutneys Pickles and Relishes | 221 |
Sweets and Desserts | 241 |
Drinks | 269 |
MENUS | 281 |
GLOSSARY | 289 |
SOURCES | 315 |
| 323 | |
Other editions - View all
My Bombay Kitchen: Traditional and Modern Parsi Home Cooking Niloufer Ichaporia King Limited preview - 2007 |
My Bombay Kitchen: Traditional and Modern Parsi Home Cooking Niloufer Ichaporia King Limited preview - 2007 |
Common terms and phrases
½ cup ½ teaspoon ajwain almonds baking basmati biryanis boil Bombay bowl brown butter cardamom cashews cayenne pepper Chapatis cheese chicken chickpeas chopped fresh coriander chutney cilantro cloves coconut milk cool cream cuisine cumin curry leaves Desserts dhana jiru dhansak dish dried red chiles eggplant eggs favorite finely chopped fish flavor flour food processor fresh coriander cilantro fried frying garlic garnish ghee gourd green chiles grilled Gujarati Heat the oil Indian chilly powder jaggery jardalus khichri kitchen lamb lightly mangoes masala Meat and Poultry minutes mixture mother optional oven panir Parsi cooking Parsi food Paste page 36 peppercorns pickle pomegranate potatoes pound puris recipe reduce the heat rice roasted salad Salt to taste sauce Serves simmer skillet sliced soup spices stew sugar sweet syrup tablespoons tablespoons vegetable oil tamarind teaspoon teaspoon cumin seeds teaspoon ground turmeric teaspoons Ginger-Garlic Paste there’s toasted tomatoes turmeric vegetable oil vinegar yogurt