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Author: Anahita Dhondy Publisher: HarperCollins ISBN: 9353578418 Category : Cooking Languages : en Pages : 196
Book Description
Forbes Asia's '30 under 30' and former chef-partner at SodaBottleOpenerWala, Anahita Dhondy has spent the last decade taking her culinary heritage to ambitious new heights. The Parsi Kitchen is a warm and whimsical memoir about how she embraced the cuisine that she grew up with. From her grandmother's Ravo to a Bombay duck inspired by her travels through Gujarat, the quirky tales behind her beloved dishes make for a delicious read. A treasure trove of recipes and memories, The Parsi Kitchen is a book to be savoured.
Author: Anahita Dhondy Publisher: HarperCollins ISBN: 9353578418 Category : Cooking Languages : en Pages : 196
Book Description
Forbes Asia's '30 under 30' and former chef-partner at SodaBottleOpenerWala, Anahita Dhondy has spent the last decade taking her culinary heritage to ambitious new heights. The Parsi Kitchen is a warm and whimsical memoir about how she embraced the cuisine that she grew up with. From her grandmother's Ravo to a Bombay duck inspired by her travels through Gujarat, the quirky tales behind her beloved dishes make for a delicious read. A treasure trove of recipes and memories, The Parsi Kitchen is a book to be savoured.
Author: Niloufer Ichaporia King Publisher: Univ of California Press ISBN: 0520249607 Category : Cooking Languages : en Pages : 355
Book Description
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.
Author: B J Manekshaw Publisher: Penguin UK ISBN: 9351180190 Category : Cooking Languages : en Pages : 448
Book Description
A treasure-house of recipes and customs that define the Parsi way of life Celebrations, rituals and food inevitably go together. And so it is with the Parsis. From Navroz, the dawn of the Parsi New Year, to Navjote, the initiation ceremony of a young child, lagan or marriage, jashans and ghambhars, there is a variety of food to suit every occasion. In this unique book, Bhicoo J. Manekshaw takes the reader on a journey far beyond the traditional stereotypical dhan sakh recipe. For those who love fish, there is a choice of patrani machchi (fish in banana leaves), masala ni machchi or the famed tarapori patio made with sookha boomla (Bombay duck), amongst many others. The Parsi weakness for eggs, on the other hand, has created a range of mouth-watering dishes from the kera per eeda (eggs cooked on bananas) to the humble scrambled egg. There are also teatime snacks, sweets, and desserts and a chapter on kitchen medicine straight from grandmother’s recipe book. Interlaced with the recipes is the author’s piquant description of the customs, rituals and ceremonies that form the Parsi way of life.
Author: Niloufer Mavalvala Publisher: ISBN: 9781786290410 Category : Parsee cooking Languages : en Pages : 0
Book Description
Born and raised in Karachi, Pakistan, Niloufer's love for food combined with extensive world travel from a young age inspired her to experiment with world cuisines. Niloufer gave her first cooking class to a group of school girls at the age of 17; loving the opportunity to meet new people who share her passion for food, she has gone on to give many, many more cooking classes in Dubai, UK, and Canada - where she has lived for the past 15 years with her family.In 2013, Niloufer decided to start a recipe blog Niloufer's Kitchen where she loves to share old and new culinary creations to a following of 100,000 from around the world. Author of 10 e-cookbooks, she also writes for the Huffington Post, assorted magazines and journals from around the world.
Author: Matt Garcia Publisher: Rutgers University Press ISBN: 0813592003 Category : Cooking Languages : en Pages : 291
Book Description
The act of eating defines and redefines borders. What constitutes “American” in our cuisine has always depended on a liberal crossing of borders, from “the line in the sand” that separates Mexico and the United States, to the grassland boundary with Canada, to the imagined divide in our collective minds between “our” food and “their” food. Immigrant workers have introduced new cuisines and ways of cooking that force the nation to question the boundaries between “us” and “them.” The stories told in Food Across Borders highlight the contiguity between the intimate decisions we make as individuals concerning what we eat and the social and geopolitical processes we enact to secure nourishment, territory, and belonging. Published in cooperation with the William P. Clements Center for Southwest Studies, Southern Methodist University..
Author: Niloufer Ichaporia King Publisher: Univ of California Press ISBN: 9780520933378 Category : Cooking Languages : en Pages : 366
Book Description
Chef Samin Nosrat’s Top Ten Favorite Books for Vulture Winner, 2008 James Beard Foundation Book Award in Asian Cooking 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.
Author: Rita Kapadia Publisher: ISBN: 9781095014059 Category : Languages : en Pages : 339
Book Description
Welcome to Parsi CuisineWhen you are invited to a traditional Parsi feast, and your host calls out"Jamva Chaloji"!This means "Come Eat - Food is ready" in Parsi Indian Gujarati.So you can say Jamva Chaloji while serving your creation.
Author: Rita Jamshed Kapadia Publisher: Createspace Independent Publishing Platform ISBN: 9781535410137 Category : Languages : en Pages : 84
Book Description
This cookbook has the basics! You can use it to start a business in Catering. I have included easy-to-make Popular and Favorite Indian Parsi Recipes which are in demand for take-home meals or catering for large parties and events. Food dishes of Cutlets, Dhansak, Sali Boti, Dhan Dal, Pulao Dal, Fish Patio, Custard, Sev, Ravo, Chutney Sandwiches and my famous Mitthu Dahi (homemade sweet yogurt). Bhakhras, Batasas and other items like Dar ni Pori (Pastry filled with sweet lentils and dry fruits) are in demand and will sell well if priced right. If you are adventurous and want to make your own pickles, chutneys and other esoteric dishes like vasanu go ahead. I hope this book inspires you to cook healthy wholesome food for your family and friends. It can be daunting while reading and seeing so many Ingredients in one dish, if you do not have one or two, don't worry go ahead and cook! How these parsi-indian flavors explode or soothe your mouth, mind and spirit is explained so you can prepare and serve the food successfully.
Author: Farokh Talati Publisher: Bloomsbury Publishing ISBN: 1472988701 Category : Cooking Languages : en Pages : 369
Book Description
'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 HARTNETT From 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 omelette Charred sweetcorn and paneer salad Persian scorched rice Parsi kheema Kedgeree – a Parsi version Prawn Patio Mango poached in jaggery and saffron Cardamom doughnuts Blending Persian and Indian cookery in a journey from family life in west London all the way to Gujarat and beyond, and told through recipes, stories and photographs, Parsi is much more than a cookbook – it is a love letter to the Parsi culture and its people. 'Sure to be a Parsi classic. Great reading and great eating' FERGUS HENDERSON
Author: Anahita Dhondy
Author: Anahita Dhondy
Author: Niloufer Ichaporia King
Author: B J Manekshaw
Author: Niloufer Mavalvala
Author: Matt Garcia
Author: Niloufer Ichaporia King
Author: Rita Kapadia
Author: Rita Jamshed Kapadia
Author: Jeroo Mehta
Author: Farokh Talati