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

“Jamva Chalo Ji,” a simple yet celebratory phrase in Parsi-Gujarati, translates literally as “Come, let’s eat!”―though it doesn’t take much cajoling to gather a crowd around a Parsi table. Laden with lamb stews, quails stuffed with biryani, salads of fennel and peas, and semolina pudding, each spread is rich with the sumptuous Persian and Indian flavors of cardamom and masala, coconut and mango―and in Parsi, chef Farokh Talati invites home chefs to join the feast in the first major cookbook of its kind.Featuring step-by-step photographs that teach the best way to crack a coconut at home, press homemade paneer from scratch, and preserve the most piquant pickled vegetables possible, Parsi is a guide not only to a unique cuisine but also a culture and family story preserved in its flavors. With recipes for staple chutneys and spice pastes traditionally ground by hand, soothing baked eggs and savory masala oats shared in the morning, platters of lamb-herb kebabs and cucumber-pomegranate sa