Chef Farokh Talati strives for authenticity along with creativity for his Parsi fare
London born and based chef Farokh Talati has been working since the age of 16, "breathing new life into (his food) with streamlined techniques and methods” whether it be festive fare or everyday home Parsi cooking,” write Homi K. Bhabha and his daughter Leah in their introduction to Talati’s book Parsi. From Persia to Bombay: Recipes and tales from the ancient culture.
These recipes from the book have been reprinted with permission from the author. Talati describes his offerings as "no-nonsense food… documented in detail.” His wish is to "adhere to authenticity… but it is also vital to express yourself, allowing......