Parsi food is both simple and healthy.
What best describes Parsi food culture is "a food for every occasion and an occasion for every food!"
It has been enthusiastically adopted and adapted, creating a distinct cuisine that brings together Gujarati, Maharashtrian, Persian, and even British flavors. The extensive inclusion of dried fruits in stews and khoresh, reflects our Persian roots; the extensive inclusion of seafood comes from living in key port cities like Bombay and Karachi; and the extremely sweet tooth is only increased with the love of puddings and custards from the British.
This cuisine is a familial one, accessible by all home cooks—experienced or not. This cuisine is not particularly meant for fine dining restaurants; it is about home and hearth.
My new cookbook, The World of Parsi Cooking: Food Across Borders, is precisely to showcase that. It represents seasonal cooking, food sustainability and minimal wastage, all of which are encouraged in our way of life. Perhaps the chapter Mamaiji nu Pinjroo (Grandma's Larder), which emphasises all of the above, is
It is often said that a picture is worth a thousand words—with good reason, no doubt. Let the feasting begin.
My third cookbook is about vegetarian food. This cookbook celebrates unique ways to cook with vegetables, eggs and cheese. It is not intended for strict vegetarians or convert anyone to become one. It is light reading, with 60 recipes and many interesting articles on food culture and heritage.
The vibrant photographs make this cookbook award-winning, and this certainly contributes to putting Parsi cuisine on the culinary map. While this cookbook contains many traditional recipes, there are few that are not.
|Kheema papayta na pattice served with tomato chilli lime jam|
|Bhaji jhinga -Spinach and prawn stew|
|Masoor ma gos - lentil and meat stew|
|Channa ni daar- Bengal gram lentil|
|Mava na cake|
|Chori papayta - Yardlongbeans|
|Topli na paneer - silky cottage cheese|
|Copra na pancake - coconut filled crepes|
|Sali Boti - meat stew and matchstick potatoes|
|kheemo edu nay sali - groundmeat, fried egg and matchstick potatoes|
|Dahi ni kudhi - yogurt kudhi|
|Murghi papayto - chicken and potato|
|Available worldwide on amazon.com|
|Bheeda ma gos - okra and lamb stew|
|Murumbo - white bottle gourd jam|
|Gajar mewa nu achar - Carrot and fruit chutney|
|Gharab nu achar - pickled fish roe|
|Sua pak - A melange of seeds and nuts|
|Mango chutney and prawn balchao - pickled prawns|
|Bhakras - fried tea cakes|
My published cookbooks are available for sale through myself and on Amazon.
The Vegetarian Parsi, inspired by tradition is an award winning book. It is published by Spenta Multimedia in India in October 2022.
The World of Parsi Cooking: Food Across Borders is an award-winning book. It was self-published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking: Reviving an Ancient Cuisine was published in 2016 by Austin Macauley and continues to be available through Amazon Book Depot, Book Depository, and from the publishers.