From tamarind, coconut and fish curries, lamb stews with cinnamon and Hunza apricots, to summer salads of peas, fennel and paneer, and sweetened yoghurt with saffron and cardamom, Parsi cuisine is a rich fusion of Persian and Indian influences: unique and utterly delicious.

In this, his debut cookbook, Farokh Talati gathers the recipes of his ancestors, which, if not recorded, will soon be lost, revealing them here for you to discover and enjoy at home, and transporting you to the busy streets of Mumbai and the Parsi cafes that were once the bustling hub of the city.

This is a traditional cookbook, blending Persian and Indian cookery in a journey from family life in west London all the way to Gujarat and beyond, told through recipes, stories and photographs.

Recipes include:

Parsi omelette

Stuffed and fried taro leaves

Mori dal

Charred sweetcorn and paneer salad

Persian scorched rice

Parsi kheema

Aunty Dinaz’ coconut, tamarind and fish curry

Prawn Patio

Kedgeree – a Parsi version

Spicy deep-fried chicken

Dhansak

Quails stuffed with biryani

Baked custard with date and tamarind

Mango poached in jaggery and saffron

Cardamom doughnuts

… and many more!