This book is a sequel to the first book Jamva Chaloji written by Katy Dalal, which proved a bestseller and is now in its third edition. In this sequel, there are Parsi recipes which are not commonly known, some of them being the acme of Parsi cuisine. There are gourmet recipes like chicken cooked in saffron and curds, pickled chicken pieces, streamed fish in a sweet and sour gravy and many more. The author has described the significance of Parsi festivals like Jamshedi Navroze (celebrated since centuries in the times of the great Persian Kings Cyrus, Darius, Jamsheed), and given the recipes of special dishes which are cooked on that auspicious day. Likewise she has written the recipes of food cooked on Zoroastrian religious days and offered at prayer for departed soul, whose blessings are sought. This book contains recipes to satisfy the most fancy tastes and appetites – chicken, duck, mutton, fish, prawns, Bombay Ducks, eggs and vegetables; and last but not the least, Parsi sweets and desserts. The latter section includes unusual mouth-watering items like Green Almond Halwa, Chikoo Halwa, Apple Jalebis as well as tea-time favourites like pancakes and gharis. Then there are seasonal favorites made only by Parsis, namely Vasanoo, Eeda Paak, Badam Paak and the rare Khariya-ni-jelly, which are all specialities to be savored in winter. They have a rare flavor when made at home.
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