Preparation info

    • Difficulty

      Easy

Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

Method

Nowadays, every well-stocked grocery in Bombay carries extra-virgin olive oil, but in my childhood, olive oil—French—came in small bottles from the chemist (drugstore in the United States), where it was sold for cosmetic or medicinal use. Cosmopolitan Parsi households kept it on hand for mayonnaise or vinaigrettes. The olive-oil belt