“You have to crack a few eggs to make a Parsi omelette”

Farokh Talati, the head chef at St. John Bread and Wine in Shoreditch, recently published a cookbook titled Parsi: From Persia to Bombay (Bloomsbury, 2022), in which he explores his Parsi roots, both culinary and religious, and shares recipes honed through years of running a Parsi supper club in Soho, and then, during the pandemic, through cooking Parsi food for his neighbours and eventually a wider UK clientele. In this interview, Farokh discusses the familial and broader cultural influences on his approach to Parsi cuisine.