Instructions: Preheat the oven to 350 degrees. In an 8-inch cast iron or an oven-friendly skillet, heat the olive oil until shimmering but not yet smoking and add the mustard seeds. They will pop and ...

In Persia, Parsis’ diet only consisted of pulses and meat as vegetables were hard to come by. Plus, most Parsis who were farmers ate roti/rice and meat. As the latter was not an option in India, ...

Parsi food, like its people, reflects its 8th century AD journey from Iran to India. There are definite Persian roots and Gujarati, Mumbaiya, West coast influences. Predominantly seafood/meat-based, ...

Around the 10th century, fire-worshiping Zoroastrians faced religious persecution in Persia (modern-day Iran) and were forced to leave their homeland. India, known for its religious tolerance and ...

King cooks Parsi eggs in one of three kitchens in her San Francisco home. Niloufer Ichaporia King lives in a house with three kitchens. She prowls through at least six farmers markets a week in search ...

Beat eggs until mixed. Add milk, salt, pepper and cumin. Heat ghee in a frying pan and cook the spring onions, chillies and ginger until soft. Add turmeric, coriander leaves and tomato and fry for a ...