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There are few books available on Parsi cuisine in English. Joyce Westrip introduces this aromatic Indian cuisine that is based upon the culinary habits of the Parsis who left Iran some 1300 years ago to settle along India's western coastline.
- Sales Rank: #3711389 in Books
- Brand: Brand: Serif Publishing
- Published on: 2006-04-01
- Original language: English
- Number of items: 1
- Dimensions: 8.48" h x .43" w x 6.02" l, .57 pounds
- Binding: Paperback
- 187 pages
- Used Book in Good Condition
From Publishers Weekly
Westrip, in this follow-up to her book of recipes for Indian nobility, begins with a brief overview of the Parsi people: descendents of Persians, the Parsi were Zoroastrians who left what is now Iran over 1,000 years ago and settled in India. The recipes here are spicy and intriguing, recognizably Indian but unique in their approach. Though the Parsi don't have the same dietary restrictions as their Muslim and Hindu neighbors, they do shun beef and pork out of respect. Their fondness for goat shows in Kid with Potatoes; for offal in Lambs Tongue and Lentil; and, in the form of patties or spiced and pickled, for a "pungent"-possibly "offensive"-type of fish known as Bombay Duck. A selection of rice dishes and desserts is less distinctively Parsi, but delicious. Unfortunately, Westrip does not include explanations of common Indian ingredients, such as ghee. The only other caveat goes to dieters: the Parsi fondness for frying is fully evident here. However, as Westrip points out, this is the only Parsi cookbook in print in America, so it will surely be of great interest to cooks looking to spice up their Indian standards.
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Review
"A Triumph"-Food and Travel -- Review
About the Author
Joyce Westrip is the author of the highly praised Moghul Cooking: India's Courtly Cuisine and An ABC of Indian Food. She lives in Perth, Western Australia.
Most helpful customer reviews
0 of 0 people found the following review helpful.
An excellent book, little known in the US
By tulsd17
An excellent book, little known in the US. Great complement to Nilifour King's "My Bombay Kitchen." Joyce also has a superb book on Mogal cooking. Both of her books contain surprises even for "know-it-all" Indian chefs and home cooks.
0 of 0 people found the following review helpful.
Five Stars
By Hoshang j. Khambatta
Very well played with great sensitivity.
3 of 10 people found the following review helpful.
When will this book come out? Highly anticipated.
By Cast Iron Chef
I originally ordered this book in JANUARY! Its publication has been delayed multiple times. I would love to see this book, since I enjoy cooking Parsi food for my wife and need all the help I can get:) Please release this book for publication so I can buy it. It may go out of date before it hits the presses! I hope to review this book again and revise this review with a '5' once I get it.
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