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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Banana, Cardamom & Coconut Samosas with Chai Chocolate Drizzle

BananaSamosas

It was about this time of the year that you knew the weather has started to alter – the first breath of the crisp sandy cool sea breeze in the morning would confirm that our  mild desert winter was not far behind. With it, it would bring a gush of festivities, weddings, parties and many… 

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Fig, Honey and Pistachio Kulfi

Fig kulfi

The school bell would ring – its was 1.15pm, the sun had been shouting on the top of the tin and concrete school roof for what seemed like an eternity of a day. If you were lucky enough to sit under the lonesome ceiling fan you’d not at least be sweaty. But alas if you… 

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Pistachio and Lemon Sea Salt Barfi – published in Express Tribune

pistahalva2

Growing up in Pakistan, I never needed an excuse to eat Barfi, a Pakistani dessert or Pakistani sweet meat – we were always presented this for every festive occasion, birth of a child, marriage, engagement – no matter what happened, Barfi made it’s way to your home wrapped up in beautiful tissue,gota(golden threaded ribbons) and… 

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Mango, Cardamom & Saffron Pannacotta

BlogMangoPanna

As published in Express Tribune, Pakistan – August 2012 Growing up in Pakistan always meant mango season was greeted with open arms and an unending appetite for these sweet honey laced varieties of mangoes grown in Pakistan, of which Sindhri mangoes which are indigenous to the province of Sindh, Pakistan alone – where I was… 

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Rainbow Zarda – Sweet rice w/ nuts, candied cherries + peel

zarda2

Lazy afternoons at my Nanny Mummy’s house (maternal grandmother) were always defined best by my listless attempts at helping her cook in her very hot kitchen – very little could tear me away from the comfort of being wrapped up in her cosy bed with the air conditioning on High…the hum of the fridge behind her… 

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Qawami Seviyan, Sugar-laced Sweet Vermicelli

Beautiful Eid cards by Ananya Card

  Eid is a time of celebration – not just the celebration of fasting for one month, but the celebration of food, family and togetherness. It is a time for rejoicing our religion and culture. What is so interesting about Ramazan and Eid is the fact that the festivities and food are so different in… 

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Almond milk with poppy seeds, aniseed + rose petals

Photo credit Ian James aka @Grobelaar

  Hot sweltering days and warm nights – How I am reminded slightly of those sometimes unbearable times in the humid heat of Karachi. Pakistan is diverse with climate, but Karachi (in the province of Sindh)  is pretty blessed with one constant – everlasting sunshine that’s is rather relentless. But I would take that over… 

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Published as a guest post on Great British Chef’s website : Beetroot Halva

beetroothalva2

This recipe was also published on the Great British Chef’s website Lovely week – all vegetarian and very foodie! I was a finalist in Vegetarian Cookery School’s Best veggie breakfast competition with my tradition Pakistani breakfast with my own twists…l!!!  The highlight of the week was a lovely trip to my favourite UK city Bath… 

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Dulce de leche barfi

toffee2

I yearn for anything caramel toffee-like when it’s cold and depressing as it’s been in London for the past couple of weeks. You’d think it’s the middle of April and the temperature should be bearable, but alas, this is the UK! Though despite the gloomy meteorological conditions, nothing can cheer  me up like warm toffee… 

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Gulab Jamans with Earl Grey tea, Saffron & Cardamom

earlgreygulabs1

This is recipe is my signature dessert – Earl Grey Gulab Jamans There was once a story my Dadijaan (paternal gran) told me about when they migrated to Pakistan in 1947 – she had just made a batch of fresh gulab jamans and did not want to leave them there the day they were leaving…. 

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