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Parsi Kitchen
Forbes Asia's '30 under 30' and former chef-partner at SodaBottleOpenerWala, Anahita Dhondy has spent the last decade taking her culinary heritage to ambitious new heights. The Parsi Kitchen is a warm and whimsical memoir about how she embraced the cuisine that she grew up with. From her grandmother's Ravo to a Bombay duck inspired by her travels through Gujarat, the quirky tales behind her beloved dishes make for a delicious read. A treasure trove of recipes and memories, The Parsi Kitchen is a book to be savoured.
Indian Parsi Cuisine
Welcome to Parsi CuisineWhen you are invited to a traditional Parsi feast, and your host calls out"Jamva Chaloji"!This means "Come Eat - Food is ready" in Parsi Indian Gujarati.So you can say Jamva Chaloji while serving your creation.
My Bombay Kitchen
The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques.
Getting the Bread : The Gen-Z Way to Success
In Getting the Bread: The Gen-Z Way to Success, Prarthna Batra shares her worldview as well as her experiences of interviewing eminent leaders, entrepreneurs, and media personalities for her popular YouTube channel. By engaging with their life journeys and the challenges they faced on the way, Batra inspires her generation to overcome the challenges of our time and conquer all obstacles with grace and grit. This book gives young millennial readers valuable insights about following their dreams and becoming successful in a competitive world without losing touch with their humanity.Well-researched, smart, and extremely readable, Getting the Bread: The Gen-Z Way to Success redefines success for the youth of today.
Parsi Food and Drinks and Customs
A treasure-house of recipes and customs that define the Parsi way of life Celebrations, rituals and food inevitably go together. And so it is with the Parsis. From Navroz, the dawn of the Parsi New Year, to Navjote, the initiation ceremony of a young child, lagan or marriage, jashans and ghambhars, there is a variety of food to suit every occasion. In this unique book, Bhicoo J. Manekshaw takes the reader on a journey far beyond the traditional stereotypical dhan sakh recipe. For those who love fish, there is a choice of patrani machchi (fish in banana leaves), masala ni machchi or the famed tarapori patio made with sookha boomla (Bombay duck), amongst many others. The Parsi weakness for eggs, on the other hand, has created a range of mouth-watering dishes from the kera per eeda (eggs cooked on bananas) to the humble scrambled egg. There are also teatime snacks, sweets, and desserts and a chapter on kitchen medicine straight from grandmother’s recipe book. Interlaced with the recipes is the author’s piquant description of the customs, rituals and ceremonies that form the Parsi way of life.
The Art of Parsi Cooking
Born and raised in Karachi, Pakistan, Niloufer's love for food combined with extensive world travel from a young age inspired her to experiment with world cuisines. Niloufer gave her first cooking class to a group of school girls at the age of 17; loving the opportunity to meet new people who share her passion for food, she has gone on to give many, many more cooking classes in Dubai, UK, and Canada - where she has lived for the past 15 years with her family.In 2013, Niloufer decided to start a recipe blog Niloufer's Kitchen where she loves to share old and new culinary creations to a following of 100,000 from around the world. Author of 10 e-cookbooks, she also writes for the Huffington Post, assorted magazines and journals from around the world.
Rosa's Thai Café
Succulent street food, family favorites, mouthwatering regional dishes. This comprehensive new book from acclaimed chef, Saiphin Moore, looks at dishes from across Thailand in over 100 recipes. The recipes feature traditional and regional Thai dishes—and a whole lot of modern variations as well. Saiphin Moore’s first book tells you how to cook Thai food in style, with delicious street-food recipes that are quick to make and go well with a modern lifestyle. Her enthusiasm is beautifully displayed in her collection of family-style dishes that appeals to all appetites and adventure levels. Each recipe is clearly explained and vividly photographed and is sure to motivate home cooks to get in...
Tiffin
Open a continent of flavors with Tiffin, an extraordinarily beautiful cookbook that focuses on India's regional diversity. Named a New York Times 'Best Cookbook' of the year, it won three Gourmand World Cookbook Awards including 'Best Indian Cookbook.' Packed with gorgeous photographs and illustrations to make your mouth water, Tiffin unlocks the rich diversity of regional Indian cuisine for the home cook. Featuring more than 500 recipes are organized by region and then by course, Tiffin includes: vegetarian dishes hearty meat-filled dinners scrumptious seafood 10-minute dazzling appetizers impossibly easy homemade breads exotic desserts Even cooling complementary beverages Award-winning che...
The Millet Movement in India
Insights into the millet movement that is happening in India creating a buzz with consumers, entrepreneurs, chefs, NGOs and government. Hear how people have become inspired by this humble ancient grain. Stories, touching moments, beautiful imagery, harsh environments to new urban trends and recipes especially created by chefs and a nutritionist. This and more. Be amazed by this quiet revolution that is happening in India.
