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A new cookbook by Canada based Niloufer Mavalvala titled The Route to Parsi Cooking, from Pars to India and Beyond will be published soon. The writer has shared some recipes from this book, which she says "may be considered the final chapter in my collection of Parsi cookbooks.” She has written these books in "the hope that our ancient food will be preserved and savored for the next century, no matter where we are in the world.”       Clockwise from top l: plum jam, bejewelled morasa palau, kheema no palau,     macchi no patiyo, liksa par eedu, sau badam ni curry   Niloufer......