In Parsi food, there is always room for experimentation and innovation - a good Parsi cook rebels against the constraints of a definite method. In these recipes, you will find suggestions for variations - for the sweeter tooth, for the more pungent palate, for the substitution of one type of meat for another.  

You will find recipes in this book which have passed into Parsi folklore and this book beautifully presents Parsi cooking (with lots of color pictures) starting from the basics: the names, the ingredients, the traditional manner of preparation, the hints and pitfalls.

Published: 2009
Pages:159