Full Description
The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population - descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.
Contents
foreword by alice waters / ix acknowledgments / xiii Kitchens, Equipment, and the Basics 27 Beginnings 49 Soups 73 Eggs 83 Fish and Seafood 93 Meat and Poultry 111 Rice and Dal 161 Vegetables 185 Salads 211 Chutneys, Pickles, and Relishes 221 Sweets and Desserts 241 Drinks 269 menus / 281 glossary / 289 sources / 315 further reading / 317 index / 323
