My Bombay Kitchen

My Bombay Kitchen

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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 populationa¬Ä¬Ēdescendants 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.Serve the salad soon after it is made. Note: Only fresh coconut will do. ... Add the ginger in small increments to taste; it doesna#39;t take much to make an effect ... Salad . This eggplant salad can be found all the way across the Middle East to India.

Title:My Bombay Kitchen
Author:Niloufer Ichaporia King
Publisher:Univ of California Press - 2007-05-19


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