The Cookbook for 2020

The book is now available to buy on amazon. Here is the content of the cookbook while the titles may be in the local Gujrati dialect, the book is entirely in English.

""The World of Parsi Cooking: Food Across Borders is in the Top 3 in  category C10 - Indian Cuisine for the Gourmand World Cookbook Awards of books published in 2019  You have now also earned the Best in the World Certificate.  As Top 3 in your category, you will be honored in Paris on June 3, 2020 at a ceremony in the evening, followed by a party. You are most welcome to attend, it is part of the Paris Cookbook Fair June 3-7, 2020.""  Edouard Cointreau Gourmand World Awards - March 2020 

Why the cookbook of choice is The World of Parsi Cooking: Food Across Borders

Introduction to The World of Parsi Cooking: Food Across Borders

“I am neither of the East nor of the West, no boundaries exist within my breast.” ~ Rumi

Deep, rich and ancient is what best describes The World of Parsi Cooking. It has been over 2,500 years since this cuisine was born, and it has journeyed across the borders of Ancient Persia, through Gujarat, Maharashtra and many regions of India into Pakistan, Bangladesh and, much, much later, beyond into the UK, Australia, Canada, USA and the world at large.

Parsi Cooking, is really all about fresh and simple ingredients with an emphasis on healthy spices. Thus, our food predates by centuries, the current food trends of organic and local eating, so fashionable in the Western culinary world today!

There are several reasons cookbooks are created. This one is one for the records. It is time for this great cuisine to be shared among the world and what better than sharing a family’s treasure trove of recipes; tried, tested and praised over the past two hundred years. I have written this book with the hope that it will be timeless and used in perpetuity. Created with stunning colourful pictures, it is a promise to promote and entice not only our own children and grandchildren but to share it with everyone interested in food.  While each recipe has ancient roots, gradual changes and adaptations have been included while ensuring the authentic flavours are bold and maintained. With the importance of preserving what continues to be a core part of our very existence, I present this cookbook - almost an anthology, to you with great gusto.

Pictures have been professionally taken by William Reavell , my teacher and photographer  and who is based in the UK and myself. Each recipe has been tried and tested to perfection . Old classics like Keri Kanda and Vengna nu Bharat are included. Also favourites like Rus Chawal, Sua Pak, Badam Pak and Gharab nu Achar are in this cookbook. Simple foods like Jhinga ni Khichri and egg-less Ravo, as well as Khekra ni Curry are part of the 51 recipes. 

Sharing a few pictures of the London book launch held on Thursday 19th September 2019 at Luytens and Rubinstein in Notting Hill W11.

The reviews for this cookbook have started. 
Here is one from the award winning blog The Ancient History Encyclopedia

A little insight by Parsi Khabar on the book launch held in Toronto on Sunday July 28, 2019.

This cookbook is now printed and available in Toronto, London, New York, Boston and San Francisco. And on 
You may contact me on or via facebook, Instagram and twitter on NiloufersKitchen.  

Photography William Reavell

Creative Designing Zara Contractor

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