My Bombay Kitchen (2007)

Parsi food, the cooking of the Zoroastrian community whose ancestors left Persia for India, is a cuisine of its own, and this is the book that covers it in depth. It was the first book on Parsi food published in the United States by a Parsi, and it won the James Beard Award for Asian cooking. Niloufer Ichaporia King writes from her own family's table, so its 165 recipes arrive with the story of how they are eaten. Be warned that it runs to more than 300 pages, and it rewards browsing more than a quick weeknight lookup.