Everything I know about Indian cooking could fit on a strand of saffron. So I was thrilled when Niloufer Ichaporia King came to work with us at Chez Panisse, guiding us through the preparation of several traditional Parsi New Year’s feasts. It was the first time that I’d tasted such authentic and wonderfully aromatic Indian food. My favorite dish that Niloufer gave us a recipe for was a cake enrobed in a sheet of gold leaf, a stunning touch that lent the dessert a splendor worthy of a Bollywood musical. This is my version of that cake, but I left out the gold, since it’s not something you’re likely to have on hand. I did, however, brighten up the batter with vibrant green pistachios, which are more easily found in grocery stores than sheets of gold leaf and, honestly, more delicious to eat.