Semolina ladoo sweets with coconut and Arabic gum

Sujji1

As dreams start finding reality, I am humbled to the beginnings of my knowledge and thankful for my un-satiated desire to learn. Food and it’s celebration was a gift I grew up with. A precious joy that was handed down to me by my two grandmothers and most importantly, my mother. All my best memories of… 

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Spiced Nectarines with lemon and cardamom Cream

Khubani

This dessert is inspired by a Pakistani/Hyderabadi dessert called Khubani ka Meetha, traditionally made with dried Hunza apricots, topped with fresh buffalo cream and apricot kernels. This version of mine uses lightly spiced, ripe Italian nectarines, which I top with a lemon- and cardamom-scented coconut cream and pan toasted almonds. To me, this is the best celebration of a… 

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Carrot Halva with pistachios – Anticipation & the joy of Eid

GajarHalva3

This carrot halva recipe was the winning recipe for  The Guardian COOK supplement 14 Sept 2013, UK picked by Felicity Cloake  The 29th Roza (fast). A night of  such mixed emotions. Anticipation, excitement and joy all rolled into one. The much awaited ‘siren‘ after the sighting of the moon – knowing that it’s Eid tomorrow, was filled… 

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Walnut, cardamom and rosebud kulfi served on Himalayan Salt blocks

RoseWalnutIce1

 Pale pink Himalayan salt blocks mined from my native Pakistan are not only visually ethereal but also wonderfully versatile. Stunning for presentation of raw ingredient, food can also be either cooked on it when the block is heated or served cold, under a chilled block, (by chilling the block for up to 30 minutes in… 

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