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My Bombay Kitchen: Traditional and Modern Parsi Home Cooking Hardcover – June 18, 2007
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From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
"King could do for Indian cooking in America what Alice Waters and company did for the food of southern France."--"San Francisco Magazine"
Niloufer Ichaporia King's intimate tone, wit, and personal stories make us feel as if we're right next to her.--"Chow"
Top Customer Reviews
I STRONGLY recommend this book. My wife is Parsi, and I enjoy cooking Parsi cuisine (along with many other cuisines, but Parsi cuisine is a favorite) and have a number of books on the subject, so I looked at how she treated some recipies I had already done, Patrel and Dhansak Masala. I've visited where my wife grew up in Bombay on M Karve Road near the Eros theater. There I also enjoyed Goan cuisine (my wife's 'nannys' were Goan and are superb cooks of both Goan and Parsi cuisine). Reading this book made you feel like you were back in Bombay learning a cuisine at the hands of someone who had mastered the cuisine and was gracious and competent enough to be teaching it to you with the clarity and style of a master teacher. Clearly this book is written by a Parsi in America, paying attention to the difficulties of obtaining certain ingredients, noting appropriate substitutions, yet showing the knowledge that could only come from someone who had been a part of the culture in Bombay - maintaining a most authentic result. The book isn't simply a collection of exquisitely presented recipies demonstrating exemplarary versions of those recipies, but the recipies are presented within the cultural context of the Parsi traditions, noting the culinary likes and dislikes of Parsis, what are mainstays of the tradition, etc etc. Delightfully written - a pleasure to read (excellent editing) and a clear presentation of information that I've struggled to get elsewhere.
Dhansak Masala is a complex spice mixture composed of dhana jiru and sambhar masala, each complex mixtures in their own right, with endless variations as numerous as there are cooks.Read more ›
I've never been to that dinner. Nor have I ever enjoyed an Indian meal that King might claim as her own. I'm the standard American who claims to love Indian food --- I look over the menu and wonder one thing: how hot to order the curry. Oh, and maybe whether to get the king-size beer if I've thrown sanity to the winds and ordered a vindaloo.
But smart friends have said "My Bombay Kitchen" is the cookbook event of the year.
And Alice Waters --- she created Chez Panisse and almost singlehandedly launched the good food movement --- certainly knows her way around an entree.
And as even a skim of her book indicates, Niloufer Ichaporia King doesn't cook the mundane fare I'm used to.
One reason fits all: Niloufer Ichaporia King's people are not quite "Indian".
The Parsis were Persians who migrated to southern India from Persia. They had a highly evolved culture, heavily shaped by the teachings of Zoroaster, a prophet who lived in the seventh century before Christ. King calls Zoroastrianism "a religion of conduct rather than piety," for it holds that all people --- that includes both sexes --- are equal, that we are stewards of the earth, and that life is "an ongoing struggle between light and dark forces within each human being."
Because Bombay is a port city and a commercial hub, its tastes were sophisticated when King was growing up there.Read more ›
Of course, the deal breaker is, "How's the food?" Well, her Major Ordle's Chutney is the best mango chutney I've ever made (and she explains why), her Mother's Wobbly Cauliflower Custard slides into a pie shell to become God's own quiche, and her masur (without tongue, thank you) is itself worth the price of admission.
Most Recent Customer Reviews
An essential book for those with Parsi heritage & also a great for those who are interested in Indian cuisine!Published 13 months ago by Wolfmama
This doesn't have any pictures. If that doesn't matter to you it's probably fine, but I haven't used it since I got it, months ago, because it doesn't inspire me. Read morePublished 17 months ago by kw987654321
"My Bombay Kitchen" is eminently readable, written in an intimate conversational stylen by San Francisco-based Niloufer Ichaporia King. Read morePublished on October 10, 2013 by Aare
Unlike the rest of the women in my family, I'm not an intuitive cook. But I can follow a recipe, and when a cookbook is written so that I feel like my mother is in the kitchen... Read morePublished on July 18, 2013 by Tuckerscorner
Buy this book for the fabulous recipes, not for illustrations, altho David King's drawings are sweetly done. Read morePublished on December 10, 2012 by rimtraveler
I have personally cooked the majority of the recipes in this cookbook, so I feel I can write a review with some authority. Every single recipe I have used has turned out well. Read morePublished on August 27, 2012 by E.D.
Amazing recipes and the instructions are easy to follow. A number of these dishes are even better the second day!Published on May 17, 2012 by Lisi
This is an excellent Indian cook book! You must try the Cardamon Cake recipe! It's simple, easy to prepare and delicious! I highly recommend this cook book.Published on October 3, 2011 by K. Smith