This week on Cooking the Books, we find out about Parsi food, the ancient Zoroastrian cuisine which travelled from 7th century Persia to India, and then across borders as its people became its diaspora.
Here the author of The Route to Parsi Cooking, Niloufer Mavalvala shares her recipe for dhansak.
Dhansak
Traditionally, dhansak was prepared with fatty lam…
Keep reading with a 7-day free trial
Subscribe to Gilly Smith's Substack to keep reading this post and get 7 days of free access to the full post archives.