Parsi cuisine, which was brought to India from Persia decades ago, has evolved through the years to incorporate locally available ingredients. Overall, its dishes contain minimal spices, mimicking its parent cuisine (Persian cuisine) in its subtle use of cinnamon, saffron, jaggery and barberry. Some other frequently used ingredients include eggs, meat, and potatoes. Though the minority Parsi community is spread across India, their cuisine has been documented thoroughly in cookbooks written by Rita Jamshed Kapadia and Katy Dalal, among others.