Description
Book Synopsis'[Sumayya Usmani is] the go-to expert in Pakistani cuisine' - BBC Good Food Magazine
'Sumayya Usmani is a brilliant storyteller. She transports us with her delicious descriptions of the smells and flavours of the kitchen.' - Jay Rayner, award-winning writer and food critic
Award-winning food writer Sumayya Usmani's stunning memoir conjures a story of what it was like growing up in Pakistan and how the women in her life inspired her to trust her instincts in the kitchen.
From a young age, food was Sumayya's portal to nurturing, love and self-expression. She spent the first eight years of her life at sea, with a father who captained merchant ships and a mother who preferred to cook for the family herself on a tiny electric stove in their cabin rather than eat in the officer's mess.
When the family moved to Karachi, Sumayya grew up torn between the social expectations of life as a young girl in Pakistan, and the inspiration she felt in the kitchen, watching her mother, and her Nani Mummy (maternal grandmother) and Dadi's (paternal grandmother) confidence, intuition and effortless ability to build complex, layered flavours in their cooking.
This evocative and moving food memoir - which includes the most meaningful recipes of Sumayya's childhood - tells the story of how Sumayya's self-belief grew throughout her young life, allowing her to trust her instincts and find her own path between the expectations of following in her father's footsteps as a lawyer and the pressures of a Pakistani woman's presumed place in the household. Gradually, through the warmth of her family life, the meaning of 'andaza' comes to her: that the flavour and meaning of a recipe is not a list of measured ingredients, but a feeling in your hands, as you let the elements of a meal come together through instinct and experience.
Recipes include: Nani Mummy's prawn karahi
Potatoes with curry leaves and turmeric
Chicken boti tikka, Bundoo Khan style
Mummy's wedding-style chicken korma
Bitter lemon, mustard seed and garlic pullao
Dadi's banana and fennel seed gulgulay doughnut
'I can't decide whether I want to devour Sumayya's story or her recipes first, but this has left me hungry to travel, to explore... and, of course, to eat.' Felicity Cloake,
Guardian food columnist and author of
Perfect,
The A-Z of Eating and
One More Croissant for the RoadTrade ReviewWhat stood out for mewas the enchanting way you told your life story. I somehow cared less for the food in this book and more for you. I wanted to know more about you and what happened next. You, yourself, are such an exciting focus and you tell your story so well. Your story overpowers the food.-
Madhur JaffreyThe title for Sumayya Usmani's memoir, Andaza, means sensory cooking, and it delivers on so many levels. Sumayya's words awakened my senses almost synaesthetically: I could taste the sounds, visualise the flavours, and hear the colours of Pakistani cooking.
Her story felt new, exciting, but also familiar in a visceral kind of way. In places, it made me smile and laugh, and at times it triggered sadness. Throughout, Sumayya's voice and spirit are strong, prompting one to read on with an overwhelming sense of awe and solidarity.
-
Olia Hercules, author of
Home Food,
Summer Kitchens,
Mamushka and
KaukasisNot only a transporting and engaging memoir at a time when we could all do with being transported to the markets of Karachi or the Sea of Japan, but an important contribution to the culinary canon; an irresistible invitation to delve deeper into a food culture Britain has embraced on its plate, yet still knows so frustratingly little about otherwise. I can't decide whether I want to devour Sumayya's story or her recipes first, but this has left me hungry to travel, to explore... and, of course, to eat.
-
Felicity Cloake,
Guardian food columnist and author of
Perfect,
The A-Z of Eating and
One More Croissant for the RoadSumayya has a beautiful, personal and interesting story to share. Food stories like these (the best kind of stories) are the door-openers, harnessing diverse fragments together in a nourishing collective. The cooking of her Nani Mummy, Dadi and phuppos has me hungry to know more of this culture: these dishes, and the comfort, love and support that they bring.
-
Tessa Kiros, author of
Falling Cloudberries,
Provence to Pondicherry and
Apples for JamTable of ContentsAbout Andaza
YOU CAN'T COOK WITH WORDS
THE HOPE AT HOSPITALITY'S HEART
FAITH IN THE FLAVOUR OF YOUR HANDS
FEED YOUR GUESTS, AND FEED THEM WELL
COOKING ON MEATLESS DAYS
GREEN CHILLIES ON THE SIDE
CHAAT ISN'T A STARTER
PICKLED LEMONS AND PERFECT PHULKAS
BENAZIR AND BUNDOO KHAN
COOKING MUMMY'S PULLAO
DADI'S FREE SPIRIT
THE SECRET TO LAYERING SPICES IS SERENITY
WEDDING KORMA IS NEVER MADE WITH CREAM
MITHAI ISN'T DESSERT
BITTER, DARK LEMONS
COOKING FOR CONSOLATION
ANDAZA IN MY KITCHEN
Index
