Parsi: From Persia to Bombay by Farokh Talati
This book is a celebration of Parsi cooking, which is a rich fusion of Persian and Indian cooking. Many of our favourite cookbooks are those that allow you a peek into a culture you might not otherwise experience; this book will transport you to Farokh’s Parsi home kitchen, as well as recipes from his travels, too. Not only does Farokh share a culinary insight into Parsi food, but as a seriously good chef of many years, the recipes are guaranteed to work perfectly too.
Try the Parsi omelette, Charred Sweetcorn and Paneer Salad, Persian Scorched Rice, Parsi Kheema, Prawn Patio, Mango Poached in Jaggery and Saffron and Cardamom Doughnuts.
‘I’m just bowled over by this book. It’s as fascinating as it is beautiful, and full of food I’m desperate to eat!’
Nigella
About 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 immersed 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. Farokh 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.
