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from the publisher
Deep, rich and ancient is what best describes The World of Parsi Cooking. It has been over 2,500 years since this cuisine was born, and it has journeyed across the borders of Ancient Persia, through Gujarat, Maharashtra and many regions of India into Pakistan, Bangladesh and, much, much later, beyond into the UK, Australia, Canada, USA and the world at large.
Parsi Cooking, is really all about fresh and simple ingredients with an emphasis on healthy spices. Thus, our food predates by centuries, the current food trends of organic and local eating, so fashionable in the Western culinary world today!
There are several reasons cookbooks are created. This one is one for the records. It is time for this great cuisine to be shared among the world and what better than sharing a family’s treasure trove of recipes; tried, tested and praised over the past two hundred years. I have written this book with the hope that it will be timeless and used in perpetuity. Created with stunning colourful pictures, it is a promise to promote and entice not only our own children and grandchildren but to share it with everyone interested in food. While each recipe has ancient roots, gradual changes and adaptations have been included while ensuring the authentic flavours are bold and maintained.
Each recipe has been tried and tested to perfection . Old classics like Keri Kanda and Vengna nu Bharat are included. Also favourites like Rus Chawal, Sua Pak, Badam Pak and Gharab nu Achar are in this cookbook. Simple foods like Jhinga ni Khichri and egg-less Ravo, as well as Khekra ni Curry are part of the 51 recipes.
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