In my fourth book, The Route to Parsi Cooking, I reflect on the series as a whole and hope that this completes my compendium of Parsi recipes. I began this collection to preserve and revive this ancestral cuisine for our future generations, and raise awareness of our existence in the culinary world. The selection of dishes covers food history, traditions, culture, and discussions about how we seamlessly weave and merge customs and meals. The motto of the series is “a food for every occasion, and an occasion for every food.”

After introducing the world to Parsi cooking with The Art of Parsi Cooking, adding the favorites that all Parsis eat with Food Across Borders, and demonstrating that Parsis eat vegetables with The Vegetarian Parsi, it was time to talk about where we came from, where we are now, and what the future holds for Parsi cuisine.

My route to a Parsi cookbook

For many years, at our family dinner table my family urged me to write a cookbook. Each conversation was a general discussion and not much more. When I first started writing my blog, I often imagined my book. Over time I could clearly visualize a cover and dream about turning all of this into reality, whenever the opportunity turned up. My route may not be the same as yours, but my experience may inspire – and, I hope, encourage – you.

The first things are the cover and title, which indicate what to expect from the book itself. This is important on multiple levels. Does it convey your message clearly and precisely? Will it stand out on a bookshelf of cookbooks? Do you know why and who you are writing for? What is the subject of your book, and does it differ from what is already on the market?

The aesthetics of the book are just as important. Colours, photography, choice of size, and wording. Does it capture the audience? Will it stand out among the crowd? More importantly, is it bold enough to be memorable?

Photographs can be what sells a recipe. Pictures that depict the real food tell a story that cooks love, as they find it comforting and reassuring enough to attempt.

Writing a recipe is more difficult than cooking because everything must be properly measured, and accuracy is crucial. Testing is fun, and my varied friends were the tasters, from non-cooks to fabulous cooks, gourmets, and gourmands. Make sure you have a few honest friends in each group to keep it real.

Traditional publishing means working hard as an author and handing your work over to professionals to create, print, and market on your behalf, keeping the lion’s share of the income. Self-publishing is about taking on a huge challenge, working hard to create opportunities, and surrounding yourself with people who believe in you. While distribution is the biggest hurdle, having a strong social media presence helps take care of the marketing.

Taking a leap of faith is possible if you envision your dream and believe in it. Dream about it passionately. Visualize it with your eyes closed and open. I know I have been lucky, and sometimes luck favors those who persevere.