Parsi

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From tamarind, coconut and fish curries, lamb stews with cinnamon and Hunza apricots, to summer salads of peas, fennel and paneer, and sweetened yoghurt with saffron and cardamom, Parsi cuisine is a rich fusion of Persian and Indian influences: unique and utterly delicious. In this, his debut cookbook, Farokh Talati gathers the recipes of his ancestors, which, if not recorded, will soon be lost, revealing them here for you to discover and enjoy at home, and transporting you to the busy streets of Mumbai and the Parsi cafes that were once the bustling hub of the city. This is a traditional cookbook, blending Persian and Indian cookery in a journey from family life in west London all the way to Gujarat and beyond, told through recipes, stories and photographs. Recipes include: Parsi omeletteStuffed and fried taro leaves Mori dalCharred sweetcorn and paneer saladPersian scorched riceParsi kheemaAunty Dinaz' coconut, tamarind and fish curryPrawn PatioKedgeree - a Parsi versionSpicy deep-fried chickenDhansakQuails stuffed with biryaniBaked custard with date and tamarindMango poached in jaggery and saffronCardamom doughnuts... and many more!