The Route to Parsi Cooking: From Pars to India and Beyond

The Route to Parsi Cooking: From Pars to India and Beyond

Preserving the past for the future

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This cookbook is my latest dedication, which I've been working on for several years. It's a labour of love. The final chapter in my compendium of Parsi cookbooks.

While we all talk about the migration from Pars to India and the khattu-mitthu-tikkhu trilogy that is central to our food, few focus on the little things that preserve the very essence of our cuisine—what we take for granted but is actually the root of our flavour base. We continue to fall in love with the Persian embrace, both knowingly and unknowingly. This is the route that Parsi cooking took to become what it is today. 

The cookbook focuses on these warm spices, nuts, and fruits. It showcases them. It revives and rejuvenates them. Although some of the ingredients and their significance are out-of-the-box, many members of the community can relate to them.

                                  This cookbook has been endorsed by Zubin Mehta

Some of us grew up with them; for others, they may be unheard of or may jog a hazy memory of a long-ago visit to a friend or family member. This book is exciting, delicious, and one-of-a-kind. Starting with the unique and striking cover, it's time to set off on our latest journey. 

If one had to choose a gift, this is the cookbook every non-Parsi friend, neighbour and colleague should be given. It has the literature and the food, the heritage and traditions, and the culture of cuisine in just the perfect amounts, happily radiating through to those unfamiliar to Parsis and Parsi cuisine.

This cookbook contains 180 pages that have been divided into six chapters. The recipes are complemented by photos, making it the perfect coffee table cookbook that everyone can easily relate to. 

Welcome to Niloufer's Kitchen. Reviving an ancient cuisine, one recipe at a time

Almond and rose cakes, with warm spices

Carrot Halva with cardamom and rose

Chicken Maakhanwali, buttery chicken with fruits and nuts.

Eeda paak, prepared with ancient grains, warm spices and nuts

Gor Papri, traditional gingery jaggery brittle

Tangerine souffle - a bite of  my childhood.  

Okra and prawn stew

The chapter divider for seafood


Pistachio cake served with nectarines and damson plums

Rice prepared with  warm spices, fruits and nuts

                                                           Chestnut and orange tiramisu                           

                                                       Cashew and lemon rice

 So why Parsi? What is Pars? - Pars is the historical name for one of Iran's 31 provinces. Pars, now known as Fars, was the birthplace of the Persian Empire and its founder, Cyrus the Great (born ca. 600 BCE)."  studies from the University of North Carolina

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