Bramble, Aniseed and Pistachio Pakistani Gulgulay (doughnuts)

Growing up I would be told romantic stories of winter approaching in my father’s childhood home in Jaunpur, North India –  slow cooking would be placed upon their log fire as smoke would bellow above the open night sky in their courtyard and one sweet treat that would be most anticipated, which would have all… 

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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


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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