A journey into the little-known world of Parsi culture through food, feasts and family favourites

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

"Beautiful and utterly compelling ... 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 Hartnett

"Sure to be a Parsi classic. Great reading and great eating" - Fergus Henderson

"Parsi food is graceful and quiet. But the laughs and exclamations of delight shared over [Talati's food] speak volumes" - VICE

"Grab chef Farokh Talati’s debut cookbook Parsi for brilliant recipes gathered from his family kitchens and travels, as well as an education on the ancient culture" - Evening Standard

"An assured debut" - Waitrose Weekend

"All you ever need to know about Parsi cooking. An elegantly written tome, as much memoire and cultural history as it is cookbook. Mesmerisingly good" - The Mail on Sunday

"A cookbook to be cherished" - Foodism