Parsi - From Persia to Bombay: recipes & tales from the ancient culture

'' I-m just bowled over by this book. It-s as fascinating as it is beautiful, and full of food I-m desperate to eat!'' NIGELLA LAWSON''The one and only book you will ever need on Parsi cooking'' ANGELA HARTNETTFrom Dinaz Aunty-s incredible tamarind and coconut fish curry, lamb stewed with cinnamon and Hunza apricots, to baked custards infused with saffron and cardamom, Parsi cuisine is a rich fusion of Persian and Indian influences: unique and utterly delicious.In his debut cookbook, Head Chef of St. John Bread & Wine, Farokh Talati, gathers together a selection of classic Parsi recipes from his travels through India and time spent in the kitchen with family, revealing them here for you to discover and enjoy at home.Recipes include:Parsi omeletteCharred sweetcorn and paneer saladPersian scorched riceParsi kheemaKedgeree - a Parsi versionPrawn PatioMango poached in jaggery and saffronCardamom doughnutsBlending Persian and Indian cookery in a journey from family life in wes