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Finding the fresh ingredients needed to create her favorite dishes was a challenge for Dr Niloufer Ichaporia King when she moved to the US in 1971. Having spent her formative years in Bombay, absorbing the traditional culture, she realized that Parsi cuisine is extremely open to innovation (using tilapia and cod instead of pomfret) and that taste is a matter of personal interpretation. Dr Niloufer Ichaporia King: combining tastes After doing her post­graduation in design and PhD in cultural anthropology from the University of California at Berkely, Ichaporia King authored the James Beard award winning cookbook My Bombay Kitchen featuring traditional and......