'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 HARTNETTFrom 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 omeletteCharred sweetcorn and paneer saladPersian scorched riceParsi kheemaKedgeree - a Parsi versionPrawn PatioMango poached in jaggery and saffronCardamom doughnutsBlending 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

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IntroductionStore cupboard essentialsSpices and masalasBreakfastSnacksSaladsMeatFishVegetablesLentilsRiceDairySweet thingsRelishes, pickles and preservesDrinksIndexAbout the authorAcknowledgements