The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic.These traits still find expression in the cooking of India\'s rapidly dwindling Parsi population-descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs.The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India\'s most remarkable regional cuisines accessible to Westerners.In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.