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Fire & Spice:Parsi Cookery

The Parsis are descendants of the Zoroastrians who left Persia 1,300 years ago and settled along India`s western coast. Their aromatic cuisine, which combines the sophistication of Persian and Middle Eastern cooking with the heat and spice of the subcontinent`s, is one of Asia`s last great culinary enigmas.Fire and Spice is the first ever book on Parsi cooking to be published outside India and introduces the reader to a delicious array of recipes, ranging from simple, everyday dishes that can be prepared in a matter of minutes to elaborate dhansaks and biryanis normally served at weddings and other special occasions.With its unusual, tastebud-tantalising combinations – Coconut-Flavoured Fish with Aubergine, Baked Eggs with Spicy Bananas, and Orange-Flavoured Rice with Dates – and numerous recipes suitable for vegetarians, including Sweet and Sour Pumpkin, Omelette with Ginger and Coriander, and Spinach Pilau, Fire and Spice offers a broad, mouth-watering range of authentic recipes from this little known cuisine.

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