Garlic

There is only one kind of garlic (Allium sativum) to use in Parsi cooking—fresh heads. If you’re ever using cookbooks written for the Indian public, keep in mind that garlic cloves in the United States are much bigger than Indian ones. The recipes in this book assume the U.S. variety. Garlic—with its partner, ginger—is the foundation of all Parsi savory dishes.