Cookbook arrives by mail from Amazon.com Gift directly to Mother. Click here to read on KINDLE Your co-hosts this week are Jhuls @ The Not So Creative Cook and Laurena @ Life Diet Health.
Cookbook: Manna of the 21st Century. Parsi Cuisine (Paperback)
Manna of the 21st Century: Parsi Cuisine (Paperback) by Rita Jamshed Kapadia (Author). Written for today’s generation of cooks and food enthusiasts, the cookbook “Parsi Cuisine – Manna of the 21st Century” by Rita Jamshed Kapadia provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and […]
Treasured Grandmother’s Recipes
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Papri and Daran for Malido
Papdi to eat with Malido from the famous Vividh Vani cookbook Recipe translated from Gujarati to English by Rita Jamshed Kapadia Click here for the Guide to Old Measures Ingredients 1 tipri Wheat Flour 1/4 lb Sugar (fine barik) Method Mix above with little water to make a very tight dough. Keep for 1 hour and then […]
Reprinting culinary heritage
Reprint of Vividh Vani by ParsiCuisine.com
Cookbooks and eBooks
“Rita Jamshed Kapadia” has authored and published several Parsi Cuisine Cookbooks & eBooks. From time to time we will share recipes from Cookbooks of “Rita Jamshed Kapadia” on the facebook “Parsi Cuisine” PC group. Group members can post/share their recipes for “FridayFiesta” Contest held by ParsiCuisine.com. (see rules). Posts do need to be approved to […]
Direct Book purchase on ETSY gives you a low price on our cookbooks
Exclusively purchase printed / paperback cookbooks directly from this site.
PARSI CUISINE: Parsi Cuisine (Paperback)
Parsi Non-Veg Recipes and step by step instructions for making tasty Mutton, Chicken, Lamb with vegetables. Gosht is the parsi indian avancular word for Meat. Favorites of Gahambar nu Papeta ma Gosht , Doodhi ma Gosht , Jardaloo ma Gosht , French Beans ma Gosht , Khariya / Goat Trotters Chicken Mahivalla / Chicken in […]
My Bombay Kitchen
My Bombay Kitchen: Traditional and Modern Parsi Home Cooking Paperback – June 18, 2007 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 […]
Bombay Duck (Boomla) Cutlets
Taja Boomla Cutlets from Vividh Vani. Only change in the recipe is that I’ve barely used any oil while frying. TAJA BOOMLA CUTLETS by Kainaaz R. Patell 6 big boomlas or 12 medium sized 2 cups Kothmir Cilantro washed and chopped fine 3 Big green chillies 1 tsp Ground pepper 4 eggs Bread crumbs or […]