The Route to Parsi Cooking: From Pars to India and Beyond (Niloufer Mavalvala)

From the author: This cookbook is my latest dedication, which I've been working on for several years. It's a labour of love. The final chapter in my compendium of Parsi cookbooks. While we all talk about the migration from Pars to India and the khattu-mitthu-tikkhu trilogy that is central to our food, few focus on the little things that preserve the very essence of our cuisine—what we take for granted but is actually the root of our flavour base. We continue to fall in love with the Persian embrace, both knowingly and unknowingly. This is the route that Parsi cooking took to become what it is today.  The cookbook focuses on these warm spices, nuts, and fruits. It showcases them. It revives and rejuvenates them. Although some of the ingredients and their significance are out-of-the-box, many members of the community can relate to them. Some of us grew up with them; for others, they may be unheard of or may jog a hazy memory of a long-ago visit to a friend or family member. This book is