It’s a no from me
Recensito nel Regno Unito 🇬🇧 il 29 settembre 2018
Type khazana and other books by Sanjeev kapoor and a few other authors will pop up with the same title, luckily the beautiful bright yello cover catches the eye. Food photography/ styling is great although photos for all the recipes are not included.
Picture of salihas gran is stunning. Interesting to learn about the age of the Mughal’s too.
Looking closer I was a bit put off by the (con) fusion of ingredients with long titles.
There are ingredients used in the recipes which generally the Pakistanis don’t like or use eg: saffron, roses, rose / orange blossom water, nuts and fruits in savoury dishes, fennel,duck , game. We also don’t really cook fish apart from curry/ battered pakora.
Many of the dishes will be familiar with Pakistanis, Indians , Kashmiris and Bangladeshis.
Masala chai, samosas, biryani, pilau, missi roti, Nimki straws, spices nuts, cucumber raita, roghan josh, pickled onion, haleem, seekh kebab, rose sherbet, turmeric aubergine, lassi, paratha, carrot halwa, malai chicken bites, Chapli kebab, masala liver , shami kebabs , fish masala, fish pakora, curried prawns, saag and corn bread, spiced cabbage curry, scotch eggs (spotted some ketchup on the side😱)
Some of the dishes are going to be a definite no-no in my home (the Persian ones I mean ! Pakistanis are not that adventurous, even when we go out to eat we stick with Pakistani joints). Ones I won’t be trying are :
Honey roasted grapes, roasted fennel and pomegranate salad, anaarkali pommegranate shorba, spinach, yoghurt and walnut soup, pista samosa (seriously pistachio in samosas !) , Turkish delight , watermelon curry , rose ice cream, sandle wood icecream and most of the drinks.
I noticed manty featured in the book which look good but is served with a passata(italian) sauce . The turks serve theirs with a yoghurt sauce, Afghans serve theirs with lentil topping.
The vol au vents (French) Iook interesting.
Generally with the recipes there are so many ingredients, surprised there isn’t pommegranate in everything.
Altogether not sure how authentic the recipes, ingredients and cooking / baking methods are in this book.
I was worried it may be an anglicised version of Indian/ Persian recipes (spotted a Kashmiri recipe too : plum and almond chutney 👍
I have in the past brought books by summayya usmani which I returned as they were too anglicised.
The author has taken well know dishes and revamped them eg missi pancake is actually called missi roti.
Halwa carrot cake is a fusion of western style carrot cake and Eastern carrot dessert Called gajrayla.
Nimki straws are called namak paray
Panna cotta (Italian) has been given an indo Persian makeover
Didn’t know Ice cream and pastry were made back then either!
Most of the recipes I can make already so not that useful to me.
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