Garam Masala, Cumin, Curry Leaf, Coriander and the cookbook.
Parsis or 'the people from Pars' migrated from Persia to India between the 8th and 10th centuries. It was not just the native language and culture this community adopted, but also the local produce from which emerged the typical Parsi cuisine.
Parsi cooking was shaped from two ancient cultures: Persian and Indian. This unusual historical background gives Parsi dishes their distinct and unique flavours.
Born and raised in Karachi, Pakistan, Niloufer’s love for food combined with extensive world travel from a young age inspired her to experiment with world cuisines. Niloufer gave her first cooking class to a group of school girls at the age of 17; loving the opportunity to meet new people who share her passion for food, she has gone on to give many, many more cooking classes in Dubai, UK, and Canada - where she has lived for the past 16 years with her family. Most recently she was invited as a guest to the prestigious cookery school Le Cordon Bleu London to demonstrate and share her knowledge on Parsi Cooking. This is a great book.