ENQUIRY
Journey into the rich culinary heritage of the Parsi community with Parsi: From Persia to Bombay – Recipes & Tales from an Ancient Culture by Farokh Talati. This beautifully produced hardcover cookbook is both a celebration of food and a deeply personal exploration of culture, migration, and tradition.
The Parsi community, descendants of Persian Zoroastrians who settled in India centuries ago, developed a unique fusion cuisine that blends Persian, Gujarati, and coastal Indian influences. This cookbook captures that heritage through over 100–150 authentic recipes, each paired with stories, history, and cultural context that bring the dishes to life.
Inside, you’ll find a rich variety of traditional recipes such as slow-cooked lamb stews, tamarind and coconut fish curries, spiced quail, fennel and pea salads, lentil dishes, and delicate saffron- and cardamom-infused desserts. Each recipe reflects the hallmark of Parsi cooking—bold yet balanced flavours, aromatic spices, and a deep sense of home-style comfort.
Farokh Talati, head chef at St. John Bread & Wine in London, draws on family recipes, travels across India, and time spent with Parsi home cooks to preserve and share this lesser-known culinary tradition. The book is also richly illustrated with photography that highlights both the food and the cultural life of the Parsi community.
More than just a cookbook, Parsi is a cultural archive and a visually striking coffee table piece—ideal for styled kitchens, curated interiors, and cookbook collections that celebrate global cuisine and storytelling.
Published by Bloomsbury Absolute, the hardcover edition contains approximately 368 pages and is widely regarded as a definitive introduction to Parsi cooking.
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