Sugar

Appears in
top 1000My Bombay Kitchen
My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

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Parsi cooking uses white sugar and gor, or jaggery—solid unrefined cane or palm sugar—depending on the dish. One of the characteristics of Parsi cooking is a touch of sweetness in savory dishes, a taste that must have come with us from Persia.

Indian white sugar has large crystals and a pronounced taste of sugarcane. American standard white sugar is excellent for baking, but unwashed and turbinado sugars have much more of the good taste of cane and are now easy to find, even in supermarkets.

© 2007 All rights reserved. Published by University of California Press.