My Bombay Kitchen: Traditional and Modern Parsi Home Cooking [Hardcover]

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 populationdescendants 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 readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.

Niloufer Ichaporia Kingis an independent scholar.

foreword by alice waters / ix
acknowledgments / xiii


Kitchens, Equipment, and the Basics 27
Beginnings 49
Soups 73
Eggs 83
Fish and Seafood 93
Meat and Poultry 111
Rice and Dal 161
Vegetables 185
Salads 211
Chutneys, Pickles, and Relishes 221
Sweets and Desserts 241
Drinks 269
menus / 281

glossary / 289
sources / 315
further reading / 317
index / 323

Niloufer King's food is always delicious. Here she unravels her native Parsi cuisine with love and intelligence, revealing its secrets and the little touches that make her dishes stand out. Bravo! Paula Wolfert, author ofThe Slow Mediterranean Kitchen

With clever wit and panache, cook and culinary anthropologist, Niloufer King introduces us to one of India's most exceptional regional cuisines. Her market-inspired dishes have layers of flavor that immediately satiate your palate, yet leave you longing for the next bite. A gift of love from a passionate cook. Gary Danko, Chef and Principle, Restaurant Gary Danko

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