Overview for Traditional Parsi Dishes
In this book, we can find recipes (some delicious, many mouth-watering) which have passed into Parsi folklore-originating in ancient times when prepared foods generally went with prayers. This is now, alas, only a memory of a hoary past.
Some of the recipes in this book like Dhansak, Malai na Khaja, Dar ni Pori are typically Parsi. Some others may look and sound familiar like the Kadi or Khichree in Khichree-Sas but in every Parsi dish the style of preparation is different, never too spicy, never too bland. Accordingly, in some of the recipes with otherwise familiar names, the words "Parsi style" have been added: the name of the dish may sound the same, but the mode of preparation and the taste is different. Because Parsi cooking is a manifestation of the Parsi personality--highly individualistic.
Bapsi Nariman (Author)
Bapsi Nariman, born and brought up in Mumbai, has been residing in Delhi for the past many years. Author of many cookbooks, she knew very little about its finer points when she married. The encouragement came when she became an active member of the Time and Talents club, where she helped as co-editor of a publication of a vast and varied collection of recipes titled The Time and Talents cookery Book. When she moved to Delhi, she edited another cookery book, The D.G.W.A. cookery Book. She was when encouraged to write books of her own: the first being A Gourment's Handbook of Parsi Cuisine. Her other books include the Exotic vegetarian-Party Recipes and Microwave Cooking for the Indian Palate.