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Niloufer’s Kheema (with the addition of potato cubes and garbanzo beans) for dinner last night. Can’t get enough of those flavors. This morning we found little jewel yams in the market. After roasting, we split the yams open, filled them with the warmed spicy leftovers, and scattered some cilantro leaves for color and flavor.

Do as we are doing, learn from Niloufer Ichaporia King’s My Bombay Kitchen: Modern and Traditional Parsi Cooking (University of California Press, 2007).  And don’t forget Canal House Cooking, Volumes N°s 1–8. All great holiday presents!


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