Fatteh

Fatteh

Lebanese, Syrians, and their Levantine neighbours all like a properly made Fatteh. Comfort food, like thick soup, must be prepared just before serving to avoid becoming soggy.

I started to appreciate it at my dearest aunt Nehad's house in Karachi, a grand lady who never fails to charm us with the most delicious meals from her home kitchen. We are really lucky to be her family.

This dish can be served in a bowl rather than on a plate, with as little broth as desired.

 

 

 

Serves 4

2 cups of cooked chicken (two breasts of chicken work perfectly.) See Tips

2 cups of good chicken broth, lightly flavoured with a cinnamon stick and 6 cloves, seasoned with salt pepper and the juice of one lemon.

2 cups of cooked chickpeas

Juice of one lemon

2 cups of thick yoghurt that has been seasoned -with a pinch of salt and sugar, and the tahini paste.

2 tbsp. tahini paste

1/2 cup of birista or crispy fried onion

1 tsp. sumac

One large pita, broken into pieces and tossed with garlic and olive oil, is baked or panfried until crisp. 

 A cupful of finely chopped, fresh mint and parsley

To assemble

Place the chunks of cut-cooked chicken and the chickpeas into the seasoned chicken broth. When ready to serve, bring it to a boil and pour it into a deep dish. 

Place half the pita crisps over it. Pour the prepared yoghurt all over. Place the other half of the pita all over. Sprinkle this with sumac, the birista, and freshly chopped herbs. serve immediately.  

Tips

To poach the chicken, bring 6 cups of water to a boil. Season this with 2 teaspoons of salt, an onion, cinnamon, and cloves, dried and fresh herbs, bay leaf, and celery stick—any or all of the above. Add the chicken, whole or in pieces, and bring this to a simmer. Cook for an hour. Remove the chicken, cut it into equal chunks, and keep it aside. Return the bones of the chicken to the poaching liquid and continue to simmer the broth until only 2 cupfuls are left. Strain and keep aside. 

If you are using roasted chicken, gather the bones and skin of the chicken and prepare the broth, starting with 4 cups of water and reducing the salt to just one teaspoon. Bring the water with all the vegetables and spices to a boil and cook at a simmer for 2 hours. Cover the pot so it does not evaporate rapidly. 

To prepare the pita,  rub it with a clove of garlic and brush it with oilive oil. Break or cut them into bite size pieces. Heat the oven to 170 C | 350 F and place it on a cookie sheet to toast for 10 minutes, Or heat a fry pan and toss them over the heat until crispy and golden brown. 

If you do not have tahini paste, grind two tablespoons of sesame in a coffee grinder. 

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

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.

Gos na kavab - Meat balls with tomato gravy

 

Gos na Kavab | Meat Balls

 

Many Parsis enjoy cutlets, or kavab, on a regular basis and will often serve them as an accompaniment to the main course. I found that coming down the food line, it is the kotlet that has become cutlace to us! While the kotlet is referred to as ground meat and potatoes mixed in and pan-fried, the kofta is meat, spice, and herbs. Some of us may be referring to the frilly kind that Bohras are known for making, thin beef cutlets that are dipped in gobs of egg and deep-fried to give them frilly edges, or even to the distinctive pear drop-shaped kotlet-e-mahi, the fish cutlet that is part of the Persian cuisine. While there are plenty of types of kebabs and kavabs to choose from, it is heartwarming to see the tradition that has been carried down through the generations!

The word kofta arises from the Persian word Koftan, meaning to pound-ground, as one does to make a meatball from ground meat. The word "rissole'' can be used as an English reference to what is being prepared. Most Parsi homes used to grind their own lamb meat (as beef was not an option), and it was passed through a grinder at least twice to get the meat fine. Always pan-fried and not barbecued. We typically serve them with Dhansak as an accompaniment; however, they are often served on their own with a delightful tomato sauce called tamota ni gravy that is finely balanced to be sour, sweet, and with a hint of spice.

Old Parsi books have recorded their version with goat, mutton, or lamb na kavab, the same recipe traditionally used in different sizes, with mini ones atop the rice served with Dhansak and larger ones for serving with a tomato sauce as a dish or in a typical Parsi curry.

Few home cooks enjoy frying items in their kitchen; you can easily bake these to minimise the mess and fuss.

Makes 24 kavabs

 

500 g | 1.1 lb lamb, goat, mutton or beef, finely ground

1½ tsp salt

1½ tsp crushed ginger

1½ tsp crushed garlic

1 tsp turmeric powder

2 tsp cumin powder

½ tsp red chilli powder

6 green chillies, finely chopped

½ cup coriander, finely chopped

¼ cup fresh mint, finely chopped

200 g | 7 oz potato, boiled, peeled, and mashed

1 cup fried onions, crushed

1 cup breadcrumbs, softened in milk

2 eggs, beaten with a fork

Oil to fry

 

To add the ingredients evenly, mix all the spices and herbs with the meat, then add the potatoes, onions, and breadcrumbs. Lastly, mix in the eggs. Chill this, covered, for 4 hours or overnight. Divide and roll them into balls.

Heat a skillet with oil and fry the meat balls in batches, ensuring the pan is not overcrowded. Cook for 3 minutes on each side on a medium-to-high flame. Turn once.

Serve while hot.

 

Tips

 

Tamota ni gravy can be made in 2 hours by boiling 1½ kg | 3.3 lb fresh tomatoes, roughly chopped, with 1 tsp fresh garlic, 1 ½ tsp salt, 85 g| 3 oz jaggery, 3 whole green chillies, 12 fresh mint leaves with the stem in 4 cups fresh water. Remove the green chillies, blend the gravy, and boil util the desired consistency is reached. It makes 1½ cups.

 

Bake the kavabs at 200°C | 400°F for 20 minutes, then turn, cover, and cook on reduced heat for another 20 minutes. Fry the kavabs up to 48 hours ahead. Once completely cool, cover them to refrigerate. Reheat them in the oven, covered with foil.

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

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.

Parsi cookbooks

For more information on ordering a copy of any of these cookbooks email me at theroutetoparsicooking@gmail.com

This cookbook series documents Parsi culinary culture and traditions, with the hope of preserving them for the next century or two. Zoroastrians who migrated to India from Pars, Persia, were known as Parsi, or the people of Pars, and they created their own unique cuisine reflecting their Persian and Indian eating habits. This has continued to this day, and we are happy to share this delicious food with everyone around the world.

 

 It is World Book Day today! Let us celebrate this series of Parsi cookbooks.

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Why is The Route to Parsi Cooking exceptional?
This cookbook fluently expresses the sentiment, age, and era of the food. Preserving the past for the future, discover a treasure trove of old recipes that tell tales through cuisine, incredible facts, and humorous anecdotes. Parsis have a natural affinity for all things joyful, and this cookbook depicts our culture, customs, and idiosyncrasies in a lighthearted and delightful manner. Beautiful photographs breathe life into this book, capturing the essence of the cuisine.

Why is The Vegetarian Parsi unique?
One-of-a-kind, this cookbook makes lost specialties, delicacies, and gems of rural Parsi vegetarian cuisine available for sharing.
The book highlights Parsi's obsession with eggs. This is the first and much-needed cookbook that magically recreates how Parsi households cooked, ate, and served their modest vegetarian fare.

Why is The World of Parsi Cooking wonderful?
It not only looks great, but it has the perfect balance of meat, seafood, rice, vegetables, and lentils, as well as sweets and treats. It has the old-world charm in spades but is brought into the 21st century with elegance.

Why is The Art of Parsi Cooking traditional?
It offers an opportunity to revive the fundamentals of traditional Parsi cooking. An inspiration, encouraging the next generation to attempt preparing authentic Parsi cuisine for their families. It evokes nostalgia in the elderly while also giving the young hope of recreating what their grandparents spoke about. A visually appealing cover that stands out from the crowd with a square box design. hashtag
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To buy a copy, inquire at theroutetoparsicooking@gmail.com

Also available on Amazon worldwide. 

TRtPC

The new cookbook has been divided into six chapters, with 60+ illustrated recipes.

Join me on my journey from the old world of my grandmother's kitchen, where she cooked from a fresh basket of vegetables and prepared the catch of the day from grandpa's trawlers. Hearty meaty stews, served with aromatic platters of rice, and always something sweet to finish up the meal. Enjoy the stories as you immerse yourself in folklore tales that will make you relive the sands of time.

If you wish to add this book to your collection e-mail me at theroutetoparsicooking@gmail.com to place your pre-order and be the first to receive a copy of this cookbook by mail.

Please add your name and full mailing address, including your postal or zip code, your state or province, and your country. Do not forget to add the number of books you wish to order.

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 #nilouferskitchen #revivinganancientcuisine one recipe at a time. #parsifoodtrail

Postage costs for mainland USA  in $ USD are currently.

Carton of  20 USD 29.95, 10 books USD 16.95, 5 books USD 10.95, 4 books  USD 8.95, 

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Postage costs for the UK in £ GBP are currently 

10 books GBP 11.50

Australia and New Zealand will be offered a pick up point in Sydney, Melbourne and hopefully in Auckland and Perth. 

The UAE is also accessible as is the rest of the world. 

Honey and Almond Nibbles

Honey and almond nibbles

For centuries, food has served as a bridge between civilizations. When researching food history, there are many commonalities that can be both unexpected and remarkable. The Aryans, a Germanic people, had links with ancient Persia. I wanted to share this recipe because it comes from there. My aunt Thrity, who was married to a German cook over 50 years ago, passed it along to me. The topping is a combination of honey, milk, butter, and almonds, which is typical in many cultures. Walnuts, pistachios, or a combination of the three would be a Parsi dream.

Makes 12 squares in a 23 cm|9 inch pan

Preheat the oven to 170 C | 350 F

For the pastry

1¼ cups all-purpose flour

¼ cup sugar

½ cup salted butter

1 egg yolk

½  tsp vanilla extract

Pinch of salt

A dab of butter to grease the pan

 

In a bowl, mix the ingredients listed for the pastry. Using just the fingertips of the first two fingers and the thumb, gently mix the pastry until it all comes together. Bring it all together and make a ball. Press it down into the well-buttered baking pan. Bake this for 15 minutes, until it is just cooked through.

 

For the topping 

3 tbsp butter 

½  cup sugar       

2 tbsp whole milk                      

1 tbsp honey                    

1 cup sliced almonds

 

In a pan, melt the butter and sugar with the milk. Add the honey, stir, and cook on low heat until it just begins to boil and gets sticky. This will take just 3 minutes. Remove from the heat and carefully mix in the almonds. Work quickly, as it will harden as it cools. Pour this mixture over the baked crust and spread it as best as possible to reach all the corners. Bake this for another 25 minutes. Remove and make cuts on the pastry while it is hot. Let it cool before removing the nibbles.

 

Tips

This recipe can be stored well for up to a week in an airtight container. It does not need to be refrigerated.

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

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.

Dutch Omelette

Dutch Omelette, Parsi Food Style

While there are no records of when or why we began making this particular dish, it is known that the Dutch enjoy eating omelettes and preparing them with meat and potatoes. At best, we may accept that the Dutch who colonised Surat, where Parsi cuisine was firmly established, were where this dish got included (among other regions of India) and became a part of our "anglicised foods." Surat was just one of many other places the Dutch ruled over in India, leaving influences on their culture and cuisine. 

The only record of a dish by this name is by Sehra Albless, who published a cookbook in 1956 called My Favourite Recipes and contributed her version of the dish to the Time and Talents Club Bombay cookbook printed in 1975. She goes on to prepare the omelettes with pieces of chopped ham and asparagus covered with a cheese sauce and garnished with peas, ham, and asparagus tips. There is no mention of baking it to reheat.

Growing up, my family has always prepared this dish with a bit of a kick, layering it with the parsi poro, which we make with finely diced onions, green chillies, coriander leaves, and tomatoes in well-beaten eggs. We then went on to layer it with lightly salted, boiled, fairly small, diced meat, like lamb, goat, or mutton, and shrimp. We add layers of fresh tomatoes and cucumbers, all doused in a cheese sauce, and bake to reheat. The results are quite delicious.

Serves 6

Omelettes

Prepare 4 omelettes of 8–9-inch | 23 cm rounds.

 

Beat 8 eggs and add

1 finely chopped, small to medium onion

1 finely chopped, medium tomato

1 cupful of fresh corriander, finely chopped

8 green chillies, finely chopped

1/8 tsp salt

 

In a skillet, heat a teaspoon of oil and pour 1/4 of this mixture. Cook to a golden brown.

Remove it and keep it aside.

 

White cheese sauce, bechamel sauce

 

In a pan, melt 4 oz. of salted butter, add 4 tablespoons of flour, and let it cook and bubble. Add 3 cups of whole milk, mix well, and bring it to a boil. Add 1/2 cup of grated cheddar cheese of your choice. I like to use Gruyere. Add salt and pepper. The sauce should be slightly pourable. If needed, add more milk.

 

Boil a cup of meat, lamb, or mutton in salted water in a pan. Once tender, add 250 g or 1/2 lb of prawns. Strain and use to layer the omelettes.

 

Slice a tomato and a cucumber, and lightly sprinkle them with salt.

Assemble these components in an oven-proof dish. a 10-inch| 25 cm round. Place an omelette, place some of the meat, pour a little sauce, and place some of the cucumbers.

Place another omelette, place some of the prawns, pour a little sauce, and place some of the tomatoes. Repeat.

When ready to serve, bake this in a preheated oven at 350 degrees for 15 minutes until warmed through.

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

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.

My Persian Palau

My Persian Palau

The kheema no palau prepared by some Parsi families inspired this recipe. Some served palau with khichri, while others served it plain. It was served with yoghurt, raita, or kudhee. A radish and carrot salad is served alongside poppodums and a doryu onion salad (finely sliced onions dipped in tamarind-jaggery chutney).

I was constantly thinking about the rice platter that would be served at my annual Navroze feasts. I enjoy experimenting with new recipes, and this was one of them: a Persian fusion of ground meat seasoned with Parsi and Persian spices, saffron-infused rice, and sumac or zereshk with dill or parsley to finish. While parsley will most likely be a better match for the meat, I prefer dill and used that instead.

This recipe is ideal for feeding a large group.

Serves 16

1kg/ 2.2lb ground meat of beef or lamb

4 tbsp whole milk

2 large veal bones with marrow in it

1 ½ tsp salt

1 cinnamon stick

2 tbsp tomato paste

1 tsp ginger paste

1 tsp garlic paste

1/4 tsp turmeric powder

1 tsp cinnamon powder

1 tsp advieh powder

pinch of brown sugar

Juice of 2 limes or lemons

500gm/ 1.1lb fried, crushed onions

4 cups meat broth

4 cups rice + 8 cups of chicken stock

1/2 tsp crushed saffron infused in hot water

125 gm/4 oz salted melted butter

1 cup zereshk -barberries - washed

1 tsp sumac powder

A cupful of washed chopped fresh dill sprigs or finely chopped fresh parsley

The meat

In a pan, sauté the ground meat until nice and brown; it will be dry-looking. Keep adding a little milk to keep it moist. Once cooked for about 10 to 15 minutes, add 4 large veal or lamb bones for flavour. Keep cooking it to catch the colour and caramelise it.

Season with salt and add the cinnamon sticks, tomato paste, ginger and garlic paste, turmeric, cinnamon, and advieh powders, sugar, and the browned onions. Mix well, and add the stock. Bring this to a boil, cover with a lid, and cook for 45 minutes.

Squeeze the lemons over the meat and mix well. The liquid should be gone, leaving moist meat as a result. Let this cool off while you make the rice.

The rice

Cook the washed rice in stock. Overturn immediately on a flat platter and toss the

rice with the infused saffron and melted butter. Gently toss in the zereshk, sprinkle the

sumac and fresh dill. Toss it gently. Remove a third of the rice to mix with the meat.

and finish off the dish with the remainder of your rice on top. Tightly cover and steam

on a bain-marie for 30 minutes.

Serve warm with a side of yoghurt mixed with cucumber and fresh mint and a pinch each of salt and sugar. similar to the Persian Maast-O-khiar, which would use dried mint instead.

Tips

Mixing the rice and meat with your hands will prevent it from breaking.

Use a large, deep, roasting pan or silver foil.

Photo credit Niloufer Mavalvala

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

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.

Coq au vin

Coq au vin

While living and teaching in Dubai, I came across an amazing lady from France who shared my passion for food and cooking. She gave me a fantastic tip: glaze the traditional coq au vin with dark chocolate. I was a bit apprehensive and did hesitate, but I tried it. This step takes it to perfection! I do recommend it.

1 ½ kgs, 3 lbs or 8-12 pieces of chicken, bone-in

3 cups red wine, Bordeaux or pinot noir

2 carrots, peeled and diced

2 sticks of celery, scraped and diced

1 large onion, diced

4 peeled cloves of garlic, chopped

1 tbsp whole black peppercorns

3 tbsp salted butter

1 tbsp  olive oil

Salt and pepper to season

6 rashers of bacon

20 pearl onions, peeled

454 g | 1 lb very small mushrooms or big ones cut into square chunks

Dry herbs-boquet garni

1 -2 tbsp cognac

25 g |1.5 oz dark chocolate

1 tablespoonful of finely chopped fresh parsley

Marinate the chicken, carrots, celery, onions, and garlic in the wine. Soak it overnight, turn it once, and ensure all the pieces are well soaked.

Remove the chicken and vegetables from the marinade. Once it is all at room temperature, start the cooking.

In a large, deep skillet, heat the olive oil and 1 tablespoon of butter. On medium-high, sauté the bacon until golden brown and until all the fat has melted. Remove the bacon and keep it aside. Drain this on kitchen paper to remove the excess fat. Fry the chicken, skin side down. Cooking it in batches will ensure a golden, crispy skin. Cook for 5 minutes on each side. Remove the chicken and season it well with salt and freshly cracked black pepper.

Lightly toss all the vegetables in flour. Continue to fry them in batches, making sure each one is seasoned after. Once the vegetables have browned, add all of the wine marinade to the pan, stirring it with a whisk to remove any lumps. Bring to a boil and cook for about 5 minutes. Add the chicken broth and the bouquet garni. Return the chicken and bacon. bringing it all to a boil, covering, lowering the heat to simmer, and cooking for 20 minutes. Turn the chicken pieces over, add the cognac, place the dark chocolate, sprinkle with fresh parsley, and cover. Cook for a further 20 minutes on a very low flame. Turn the heat off. Allow it to rest for 10 minutes. Serve with garlic bread and a salad.

Tips

Bouquet garni is a mix of herbs. Bay thyme and oregano would be the choices for this dish.

Use the wine you are going to drink as an accompaniment. Bordeaux and Pinot Noir are recommended.

Dark chocolate like Lindt is recommended. The glaze and flavour are delectable.

Photo Credit: Sheriar Hirjikaka

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

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.

Scallops on Orange Wild Rice

Scallops on Orange Wild Rice

Muse-bouche, a pretty and perfect starter that could well be placed as table décor on the plate setting prior to sitting down, is best served warm. The flavours are delicate, yet each part will be a mouthful of texture and clearly identifiable. It is perfect for a small gathering.

1 ½ cups chicken stock

Salt and pepper

2 cups wild rice

1 freshly grated clove of garlic

Zest  and juice of one orange

12 large scallops, split in half horizontally

3 tbsp salted butter

Zest of one lemon and juice to sprinkle scallos

4 very finely chopped green onions + 1 teaspoonful for topping 

Orange aioli

2 tbsp orange mustard + 1 /2 cup mayonnaise

Boil together the garlic in the chicken stock. Add the wild rice to it and season with salt. Allow it to boil until almost all of it is dry. Add green onions and butter. Gently mix it in with the orange juice. Cover the pan. Simmer for 20 minutes on a very low flame.

Once cooked through, gently fold in the mustard and mayonnaise.

Wash and pat the scallops dry. Sprinkle with salt and pepper. Heat a skillet, add a knob of butter, let it sizzle, and add half of the scallops. Panfry them quickly, turning them once, and sprinkle very lightly with a squeeze of fresh lemon. Cook the rest of the scallops exactly the same way.

To serve, fill each spoon with rice, place the scallop, and drizzle with the prepared orange aioli.

 

 

Sprinkle with some finely chopped green onion and serve.

 

Tips

Scallops need to be cooked on a high flame in a hot pan for only a minute on each side until they caramelise to a pretty golden brown. The caramelization on the scallops will enhance the flavour.

Pick fresh scallops that must smell like the ocean itself. The creamy or pink ones are better in flavour than the white ones.

Tarragon mustard is an option.

 

Substitute quinoa for wild rice if you prefer.

Photo credit: Sheriar Hirjikaka

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

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.