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Farokh Talati - Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture

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Farokh Talati Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture
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    Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture
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Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture: summary, description and annotation

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In more than 150 recipes, a journey into the world of Parsi culture through food, feasts, and family favorites-featuring original four-color photography and a foreword by Parsi scholar Homi Bhabha.
Jamva Chalo Ji, a simple yet celebratory phrase in Parsi-Gujarati, translates literally as Come, lets eat!-though it doesnt take much cajoling to gather a crowd around a Parsi table. Laden with lamb stews, quails stuffed with biryani, salads of fennel and peas, and semolina pudding, each spread is rich with the sumptuous Persian and Indian flavors of cardamom and masala, coconut and mango-and in Parsi, chef Farokh Talati invites home chefs to join the feast in the first major cookbook of its kind.
Featuring step-by-step photographs that teach the best way to crack a coconut at home, press homemade paneer from scratch, and preserve the most piquant pickled vegetables possible, Parsi is a guide not only to a unique cuisine but also a culture and family story preserved in its flavors. With recipes for staple chutneys and spice pastes traditionally ground by hand, soothing baked eggs and savory masala oats shared in the morning, platters of lamb-herb kebabs and cucumber-pomegranate salads shared at night, and rich raspberry wafer ice cream sandwiches and mango buttermilk pudding that pay homage to the sweet tooth of Talatis youth, Parsi is rich with the flavor of a culinary tradition well worth relishing.
Combining Talatis decades of experience as a professional chef in Londons restaurant scene with recipes passed down from the home kitchens and dining tables of his ancestors, Parsi celebrates both festive dishes and everyday meals with a ringing Jamva Chalo Ji. Come, lets eat.

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To my dearest mother and father for their constant love and support - photo 1

To my dearest mother and father,

for their constant love and support.

Humata, hukhata, huvareshta

Good thoughts, good words, good deeds

Zoroastrian proverb

Khana peena ne khodai apnar

Eat and drink and god will give

Parsi proverb

BY HOMI K BHABHA AND LEAH BHABHA - photo 2

BY HOMI K BHABHA AND LEAH BHABHA FOREWORD A good P - photo 3

BY HOMI K BHABHA AND LEAH BHABHA FOREWORD A good Parsi cook rebels - photo 4

BY HOMI K BHABHA AND LEAH BHABHA FOREWORD A good Parsi cook rebels - photo 5

BY HOMI K. BHABHA AND LEAH BHABHA

FOREWORD A good Parsi cook rebels against the constraints of a defined method - photo 6

FOREWORD

A good Parsi cook rebels against the constraints of a defined method

Bapsi Nariman, A Gourmets Handbook of Parsi Cuisine

By Homi K. Bhabha and Leah Bhabha

Youll never guess who was running the show, Homi called his daughter Leah from a London hotel over FaceTime in September 2019. A Parsi guy born in London! The show was a celebratory gathering hed hosted for family and friends at St. John Bread and Wine. Since Leah couldnt attend, Homi regaled her with details of a caramel-coloured suckling pig, Yorkshire puddings, free-flowing French reds, and a hometown boy at the helm. This was how we first encountered Farokh Talati a fitting introduction for a food-obsessed father and daughter.

Jamva Chalo Ji, a simple phrase in Parsi-Gujarati, which translates literally as Come, lets eat! invites guests to make their way to dinner. What sounds like a straightforward request is, in fact, the ritual call of a small Indian-Zoroastrian community to invite its people to dine in a spirit of generosity and hospitality. These three words Jamva Chalo Ji signal to the throngs of guests at lagaans (weddings) and Navjotes (Zoroastrian initiation ceremonies) that the celebratory meal is about to begin. The epicurean Parsis require very little cajoling to come to the table. Imagine the scene: You enter the venue to find that a previously unexceptional space has been transformed into a garden of delights. Gateways are decorated with spectacular garlands, roses and lilies adorn tables, and from the ceiling descend chandeliers composed of marigolds, fairy lights and crystal balls. On a central stage, Parsi priests in long, white muslin robes and fitted caps pray in front of a great silver urn the afarghan that holds a raging blaze of aromatic sandalwood, the supreme symbol of the Zoroastrian faith. Couples are joined; children are blessed. The tableau is timeless, as if a Sasanian frieze has suddenly come to life in 21st century Mumbai.

The Parsi story, like that of so many minorities, is one of diaspora and assimilation. In the 7th century CE, Zoroastrians fled religious persecution in Iran and settled in Gujarat, on Indias west coast. An enduring piece of lore that is oft repeated: When the Parsis arrived in India, the local leader Jadi Rana displayed a vessel full of milk to the newcomers, a visual illustration of an area already densely populated with no room for more. The head Parsi priest poured a spoonful of sugar into the milk, symbolising the way in which his community would sweeten the society without destabilising or overpowering it. Jadi Rana acquiesced.

As a non-proselytising faith, Zoroastrianism has kept its believers outside the realms of the religious conflict and communal violence frequently ignited by the issue of conversion. Indias Parsis maintain a fine balance between the integrity of their minority milieu and the need to belong to the larger societal mosaic. Though they dont press for autonomy or resort to the power play of identity politics, their sizable and sustained contribution to the growth of a modern civic consciousness has established them as progressive pioneers in the development of urban India. The community played a major role in making social innovations appear both local and historically inevitable by demonstrating that the institutions required by an evolving society newspapers, schools and colleges, legal and medical services, forms of government could be established in tune with Indian traditions. We have largely aligned ourselves more closely with municipal rather than national politics and worked towards piecemeal reform rather than social revolution (although a number of Parsi leaders were involved in the struggle for Indian independence).

First Dastoor Meherjirana Library Vatcha Agiary Dasturji Khurshed High - photo 7

First Dastoor Meherjirana Library

Vatcha Agiary Dasturji Khurshed High Priest Iranshah Atash Behram Udvada - photo 8

Vatcha Agiary

Dasturji Khurshed High Priest Iranshah Atash Behram Udvada Though we are a - photo 9

Dasturji Khurshed, High Priest, Iranshah Atash Behram, Udvada

Though we are a fast-dwindling group with fewer than 200,000 members worldwide and, according to some estimates, only around 50,000 remaining in India, Parsis work hard to preserve their distinctive culture and beliefs. Navjotes and lagaans have a significance that goes beyond family celebrations; they are occasions on which the community affirms a shared identity that may not exist for many generations to come. When Homis father Kharsedji complained about the large number of events he had to attend during one winter wedding season, Homi suggested that he might politely turn down an invitation. I cant, he replied. I must show my face. We need to show our face to acknowledge our presence and to signal to ourselves and our neighbours that we recognise the importance of belonging and the responsibility of representation.

As the Parsis have woven themselves into Indias civic tapestry, so too have they drawn from the threads of cuisines that surround them and culinary traditions further away. In her 1984 book, A Gourmets Handbook of Parsi Cuisine, Bapsi Nariman astutely observes: Parsi cooking is a manifestation of the Parsi personality highly individualistic. In it there is always room for a little experimentation, a little innovation a good Parsi cook rebels against the constraints of a defined method. For example, the combination of lentils and rice, known throughout South Asia as khichdi gets reimagined in Parsi cuisine as the treasured and typical dish, khichdi saas. The starch and legume recipe is paired with a fish saas (sauce) whose uniquely silky texture is achieved by incorporating elements of the French roux (butter and flour).

Lets return to the party. The religious ceremony has ended, the celebrants have been appropriately fted with showers of rice and rose petals, and the festivities commence. White-coated waiters circulate with hors doeuvres: curried spicy mutton meatballs on toothpicks, pastry rolls filled with masala shrimp, chicken liver pt spread thickly on tiny toasts, creamy chicken vol-au-vents, and potato-pea samosas. One is never far from a stiff pour of Chivas Regal or a chilled glass of nariyal pani (fresh coconut water). Spring rolls seasoned with both Chinese five spice and Indian panch phoron (a five-spiced blend of cumin, fenugreek, brown mustard seeds, fennel and nigella seeds) appear alongside bruschette brushed with tomato and Kashmiri chilli-spiked coriander chutney. But just as the Bombay Parsi bourgeoisie are indulging their cosmopolitan palates, a wizened voice rises above the glitter and gossip.

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