Parsi

Beautiful and utterly compelling … I’m just bowled over by this book. It’s as fascinating as it is beautiful, and full of food I’m desperate to eat! * Nigella Lawson *The one and only book you will ever need on Parsi cooking * Angela Hartnett *Sure to be a Parsi classic. Great reading and great eating * Fergus Henderson *Parsi food is graceful and quiet. But the laughs and exclamations of delight shared over [Talati’s food] speak volumes * VICE *Grab chef Farokh Talati’s debut cookbook Parsi for brilliant recipes gathered from his family kitchens and travels, as well as an education on the ancient culture * Evening Standard *An assured debut * Waitrose Weekend *All you ever need to know about Parsi cooking. An elegantly written tome, as much memoire and cultural history as it is cookbook. Mesmerisingly good * The Mail on Sunday *A cookbook to be cherished * Foodism *

Farokh’s parents moved from Bombay to London before he was born. Growing up in a Parsi family, Farokh has been fully immersed in the culture, eating and cooking this food his whole life. He began working as a chef at just 16, cutting his teeth in Angela Hartnett and Heston Blumenthal’s kitchens, and has worked around the world, in America, Spain, Dubai, Australia, and South East Asia. A few years ago, Farokh took a three-month trip to India to learn more about his Parsi heritage, pestering every aunty, uncle, and cook he knew to teach him the traditional dishes and the basics of Parsi cookery. Farokh is currently the Head Chef at St John Bread and Wine, and will make Parsi food for the staff meals, often drawing curious customers to ask where the delicious smells are coming from. He began a Parsi supper club in Greek Street, London, to celebrate the food of his heritage, with tickets selling out as soon as tickets go on sale.

This is his first book.