The World of Parsi Cooking: Food Across Borders

Parsi are descendents of Persians who immigrated to the Indian subcontinent more than a thousand years ago and built a thriving culture which has retained its own identity and traditions, particularly culinary ones.

In The World of Parsi Cooking, Niloufer Mavalvala, born and raised in Pakistan and now living in Canada, offers an appealing introduction to Parsi cooking, placing an emphasis on its history of adaptation.

Though the book contains only slightly more than 50 recipes, each one is accompanied by a clear photographs, a list of additional tips, and detailed instructions. It will be easy to roll up your sleeves and begin preparing dishes such as:

• Tomato, ginger, and lime jam

• Guar bean stew (yes, the beans from which guar gum is derived)

• Spicy prawns with potatoes

• Black lentil and meat stew (traditionally lamb, mutton, or goat)

• Almond caramel toffee

Carefully compiled and authoritative.  

Hardcover. Color photographs throughout