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My Bombay Kitchen: Traditional and Modern Parsi Home Cooking
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My Bombay Kitchen: Traditional and Modern Parsi Home Cooking

4.18 of 5 stars 4.18  ·  rating details  ·  60 ratings  ·  8 reviews
The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population—descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food wr ...more
Hardcover, 355 pages
Published June 18th 2007 by University of California Press
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Ambica Rajagopal
unbelievable book on parsi cooking..written by this elderly totally parsi lady called niloufer ichaporia king who is an anthorpologist and foodie, who knew that chez panisse celebrates jamshedji navroz everyear based on menus by the author?
Robert Beveridge
Niloufer Ichiaporia King, My Bombay Kitchen: Traditional and Modern Parsi Cooking (University of California Press, 2007)

I was looking for an Indian cookbook. I am often looking for an Indian cookbook; if I only had to survive on one kind of food for the rest of my life, Indian would be my first choice (though Cambodian might give it a run for its money). Besides, if you want to bulk up the book count in a given year, there are few better ways to do that than cookbooks. In that regard, My Bombay
May 26, 2010 Alisa rated it 4 of 5 stars
Recommends it for: Not for newcomers to the cuisine of India
Shelves: nonfiction
4 stars only because I do like my cookbooks to have glossy photos, and this has none. Still, lots of stories in the introductions to the recipes, lots of food anthropology (I like), and the one recipe I tried, "Mother's Wobbly Cauliflower Custard," (++ points for awesome name) was unique, tasty, and the reality matched the expectations I had after reading the recipe. I've marked down several more as must-tries. That's what I ask of a cookbook.

Haven't cooked out of yet, but very much looking forward to it. I read it to cover to cover like I did Mastering the Art of French Cooking. The recipes look yummy & I love the history in it.
Wonderful book: fantastic recipes, delightful writing about Parsi history and foodways, and about the author's own family.
Sep 18, 2007 nicole marked it as started-to-read-but-didn-t-finish
paneer recipes! ran out of time to actually cook (had to return), but definitely one to check out again.
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