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Raspberry, Pistachio and Falsa Sour Cream Cake

Finding home through flavour: Journey to a Raspberry. Pistachio and Falsa  Sour Cream Cake: Very round and tart, but so very perfect. A stain that never shifts, a flavour that haunts you long after. These sensory memories of falsas in the monsoon months are embedded in my heart and laced on my tongue. A childhood… 

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Eid lunch – for the love of family and food

Eid will always remind me of my childhood and growing up in Pakistan. I have a clear sensory memory of awakening to aromas of cloves and cardamom wafting from the kitchen into my bedroom. This is a day that revolves around family togetherness and a celebration of food, after a month of abstinence and contemplation…. 

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An interview in The Guardian COOK supplement – my kitchen staples

  For the whole interview please see The Guardian website link http://www.theguardian.com/lifeandstyle/gallery/2015/jun/16/my-kitchen-gallery-sumayya-usmani Tweet

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My Nanis’ Seviyan & few of my Eid memories featured in The New York Times

  Please see the whole article and recipe on The New York Times website at http://www.nytimes.com/2015/07/15/dining/eid-al-fitr-recipes.html?_r=0 Tweet

Photo credit Ren Behan renbehanfood.com

Perfect garam masala – the essence of layering flavour

    If you ask a Pakistani cook to share their recipe for garam masala, they will probably tell you it’s a guarded family secret. As an authentic blend, it is quite surprising that there is no one recipe for garam masala, most families have their own combinations and proportions of spices, and indeed it… 

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Rose sugar and cardamom infused crème brûlée

Roses  (desi gulab*)  remind me of summers in my grandmother’s intoxicating garden. As the sun set, the sultry Karachi air shifted to a humid cool sea-breeze bringing with it the scent of her lovingly tended blossoms of motia*, desi gulab, hibiscus, petunia and bougainvillea. As I made my way from the connecting door between my home and hers, her… 

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