"The extended family that I grew up with in India did not hire cooks. My mother and her two sisters-in-law took turns at various daily preparations in the kitchen. Their kitchen doubled as my playroom when I was a toddler. I pattered around rolling the dough for rotli, peeling onion or garlic or removing peas from the pod. Cooking comes naturally to me,” writes Dr Mehroo Patel who has dedicated her book Parsee and Persian Culinary Creations to her parents Dinamai and Kavasji Kanga.
This is her second culinary publication. The first, Parsee Culinary Artist — the American Way was published......