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 omelette
Stuffed and fried taro leaves
Mori dal
Charred sweetcorn and paneer salad
Persian scorched rice
Parsi kheema
Aunty Dinaz' coconut, tamarind and fish curry
Prawn Patio
Kedgeree ' a Parsi version
Spicy deep-fried chicken
Dhansak
Quails stuffed with biryani
Baked custard with date and tamarind
Mango poached in jaggery and saffron
Cardamom doughnuts
' and many more!
Parsi
Farokh Talati
A journey into the little-known world of Parsi culture through food, feasts and family favouritesMaterial available
Rights Sold
Dutch; FlemishBook Details
Imprint: Bloomsbury Absolute
Publication date: 10/11/2022
Format: 265 x 180 mm | 368 pagesAbout 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 emersed 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. He began a Parsi supper club in Greek Street, London, to celebrate the food of his heritage, with tickets selling out as soon as tickets go on sale.
This is his first book.
