The Vegetarian Parsi: the reason why
Isn't that an oxymoron? Is it true, or is it a myth? Neither. Vegetables are used to pair with and flavour meats, seafood, and eggs; they complement the protein intake. This is especially true for Parsi food, where there is nothing that is barbecued or served on its own, like a steak or slab of meat. Most stews, patiyas, and chutneys are vegetable-based. Even a simple potato and meat stew has a base of ginger, garlic, tomatoes, and onions. Ingredients for our lentils, rus, saas, and jhinga no palau all include a list of vegetables.
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 to convert anyone to becoming 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.
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