From tamarind, coconut and fish curries, lamb stews with cinnamon and Hunza apricots, to summer salads of peas, fennel and paneer, and sweetened yoghurt with saffron and cardamom, Parsi cuisine is a rich fusion of Persian and Indian influences: unique and utterly delicious. brbrIn this, his debut cookbook, Farokh Talati gathers the recipes of his ancestors, which, if not recorded, will soon be lost, revealing th here for you to discover and enjoy at home, and transporting you to the busy streets of Mumbai and the Parsi cafes that were once the bustling hub of the city. brbrThis is a traditional cookbook, blending Persian and Indian cookery in a journey from family life in west London all the way to Gujarat and beyond, told through recipes, stories and photographs. brbrRecipes include: brParsi omelettebrStuffed and fried taro leaves brMori dalbrCharred sweetcorn and paneer saladbrPersian scorched ricebrParsi kheabrAunty Dinaz' coconut, tamarind and fish currybrPrawn PatiobrKedgeree ' a Parsi versionbrSpicy deep-fried chickenbrDhansakbrQuails stuffed with biryanibrBaked custard with date and tamarindbrMango poached in jaggery and saffronbrCardamom doughnutsbr' and many more!
Parsi
Farokh Talati
A journey into the little-known world of Parsi culture through food, feasts and family favouritesRights Sold
Dutch; FlemishBook Details
Imprint: Bloomsbury Absolute brPublication date: 10112022 brFormat: 265 x 180 mm | 368 pagesAbout the Author
Farokh's parents moved from Bombay to London before he was born, and growing up in a Parsi family, Farokh has been fully ersed 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 Blumenthal's 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. brFarokh 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. brThis is his first book.
