Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture by Farokh Talati

  • Browning onions (page 31)

    from Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture Parsi by Farokh Talati

    • Categories: Vegan; Vegetarian
    • Ingredients: onions
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Notes about Recipes in this book

  • Dhansak masala

    • Hansyhobs on November 26, 2023

      Easy to make despite the long list. No idea where you get black cumin seeds so I used regular and I doubt they make much of a difference. I made half the recipe and I still have so much left

    • michalow on April 06, 2026

      The "jam jar" that this fills is a large one! I made a quarter batch, skipping an ingredient or two, and ended up with nearly a cup. Smells nice and made a wonderful pulao.

  • Spicy chilli and garlic masala (Sambhar masala)

    • Hansyhobs on November 26, 2023

      I made this for the dhansak. I didn't add the oil as that seemed a bit random. I made half the recipe and I still have loads left.

  • Mango pickle mayonnaise

    • Hansyhobs on November 26, 2023

      Made this to go with the lamb and herb kebabs, delicious!

  • Masala oats

    • radishseed on January 24, 2024

      A nice warm bowl of savory oats. Served with Onion and cilantro chutney and chopped cilantro on top. I thought 100 g of ghee sounded like a lot (equivalent of 1 stick of butter), so I used about 2 tablespoons instead.

  • Kachuber

    • Hansyhobs on November 26, 2023

      This is so spicy my god!

  • Parsi vegetable pulao (Tarkari no pulao)

    • Hansyhobs on September 09, 2024

      Nice tasting but not for me as everything ends up being the same texture

    • michalow on April 06, 2026

      Deliciously spiced and full of good things. I swapped cauliflower for potatoes and would add more of this next time. I also used cherry tomatoes, and loved these little bursts of brightness. Added almonds for some textural contrast, and I could see raisins working well here, too. Now that I've made the dhansak masala, I think I will make this frequently.

  • Khichdi

    • Hansyhobs on March 20, 2024

      Very tasty, used the ingredients but cooked rice my usual way

  • Plain dal (Dhan dar)

    • Hansyhobs on March 20, 2024

      A very tasty dal. Would def make again

  • Lamb and herb kavabs

    • Hansyhobs on November 26, 2023

      These were easy to make and tasted fantastic. I also made the mango pickle mayo.

  • Mutton in a rich lentil gravy (Mutton dhansak)

    • Hansyhobs on November 26, 2023

      Make sure you give yourself a lot of time to prep this. I don't think I've ever had dhansak before so I can't compare it to anything but I liked this a lot. I used 4 chicken legs for the broth and then shredded them to add to the lentil gravy at the end.

  • Cardamom shortbread (Nankhatai)

    • eclairea on January 06, 2026

      These were nice and fragrant! Next time, would bake a little less than the 30 min bake time for a less crispy texture.

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  • ISBN 10 1472988698
  • ISBN 13 9781472988690
  • Linked ISBNs
  • Published Nov 10 2022
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury Absolute

Publishers Text

'The one and only book you will ever need on Parsi cooking' ANGELA HARTNETT

'Sure to be a Parsi classic. Great reading and great eating' FERGUS HENDERSON

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.

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