The Cookbook for 2019

The book is now available to buy on amazon. Here is the content of the cookbook

Why the cookbook of choice for 2019 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. 


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. It will also be on Amazon.com 
You may contact me on niloufer.mavalvala@gmail.com or via face book, Instagram and twitter on NiloufersKitchen.  





Photography William Reavell

Creative Designing Zara Contractor

3 comments:

  1. Looks amazing, so pleased with the final results! It was a real pleasure working with you on this project. An priviledge to play a small part in a project you are so passionate about. I wish you every success and that your food knowledge is used by many future generations. Thanks again, Will

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    1. Thank you William. It has been an amazing experience from our first food photography class a few years ago, continuing with the photo sessions over the years. Each time I learnt so much more and you are brilliant. Your work speaks volumes and as a teacher. I feel blessed and most fortunate to have found your website and would recommend you to anyone looking to learn food photography.

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    2. I don't know how to cook (please tell no one), but I do love to eat, and this book makes me hungry! So I can only imagine how I will feel when someone I know cooks from it--satisfied and impressed by you and so happy for your clear success in adding to the world's great wealth of important books about food and the culture that the preparation of food carries with it.

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