My Bombay Kitchen: Traditional and Modern Parsi Home Cooking

Description

Cover; Contents; Foreword; Acknowledgments; Introducing Bombay, Parsis, and the Author; Kitchens, Equipment, and the Basics; Beginnings; Soups; Eggs; Fish and Seafood; Meat and Poultry; Rice and Dal; Vegetables; Salads; Chutneys, Pickles, and Relishes; Sweets and Desserts; Drinks; menus; glossary; sources; further reading; index.;The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population--descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads reader. Cover Contents Foreword Acknowledgments Introducing Bombay, Parsis, and the Author Kitchens, Equipment, and the Basics Beginnings Soups Eggs Fish and Seafood Meat and Poultry Rice and Dal Vegetables Salads Chutneys, Pickles, and Relishes Sweets and Desserts Drinks menus glossary sources further reading index.