My Bombay Kitchen

"King’s intimate tone, wit, and personal stories make us feel as if we’re right next to her, with her mother and her grandmother, cooking up dishes such as 100 almond curry or creamy paneer with walnuts and mint leaves. Drawing from Persian and Indian influences, King’s cookbook makes Parsi cuisine absolutely accessible, and is full of menus that range from easy to extravagant."

— Chow

“Essential reading for anyone to understand Parsi culture and cuisine. . . . She writes informatively and precisely, and she evokes the passion to cook.”

— Art Of Eating

“The headnotes are informative and entertaining, and the book concludes with a selection of menus, a detailed glossary, a source guide, and a bibliography. Highly recommended.” (Starred Review)

— Library Journal

“Once you get the hang of making [King's] ginger and garlic paste (which you can put in almost anything!), your cooking will never be the same.”

— Bloomberg News

“King could do for Indian cooking in America what Alice Waters and company did for the food of southern France.”

— San Francisco Magazine

"King takes the reader on a journey rich with her own personal experience and techniques grounded in Parsi cuisine, which combines influences from the Middle East and South Asia."

— Food & Wine

“If you are a cook looking to expand your repertoire, a fan of reading cookbooks, or a social historian looking for some background information on Parsi culture—you can’t go wrong with My Bombay Kitchen! The recipes in this collection run from the sublime to the exotic, and you will be hard pressed not to discover several new favorites that you will find it impossible to do without.”

— History in Review

“This extraordinary book—with its tapestry of stories, recipes, and handmade illustrations . . .  grounds readers with a history of Parsi migrations . . .  and then brings them into several generations of Ichaporia family kitchens, all enlivened by Niloufer’s wit and style.”

— Edible East Bay