Domed disc of bread cooking on a tawa over a hot blue flame.
Niloufer Ichaporia King is a legendary Parsi cook, author and anthropologist, Her meticulous storytelling and recipe collection have introduced countless home cooks to Parsi cuisine.
Her cookbook, My Bombay Kitchen helped preserve the culture of an ancient ethnic minority that migrated from Persia to parts of India and what is now Pakistan between the eighth and tenth centuries CE, bringing with them their unique Zoroastrian customs and foodways that date back 3,000 years.
By cooking these recipes and sharing this meal, we can take part in keeping a culture alive as its population today rapidly dwindles. If you are able to request a copy of this cookbook from an independent bookstore or your local public library, we highly recommend it!
Although it is delicious and decadent, Parsi cuisine is rarely found in restaurants in and outside of India. It is inherently home cooking, not often adapted to professional kitchens and best enjoyed while relaxing at home with loved ones.
