Sumayya Usmani is the pioneer voice for Pakistani cuisine in the UK. Born and raised in Karachi, Pakistan, Sumayya spent her early years on merchant ships, travelling the world. Her true sense of belonging lies in cooking with spices. Fro...
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Sumayya Usmani is the pioneer voice for Pakistani cuisine in the UK. Born and raised in Karachi, Pakistan, Sumayya spent her early years on merchant ships, travelling the world. Her true sense of belonging lies in cooking with spices. From memories of spice markets around the world to watching her mother cook on an electric frying pan on-board; she experienced the wonder of cooking with spices from childhood. Sumayya was mesmerised by weekend markets in Karachi and learnt to cook Pakistani food through osmosis and 'andaza', the art of sensory cooking, from the women in her family. Sumayya encourages you to trust your senses and let them be your guide when cooking with spices. Sumayya is the author of two award-winning cookbooks on Pakistani food, Summers Under the Tamarind Tree and Mountain Berries and Desert Spice.
Sumayya's bespoke rose petal garam masala - Andaza Rose Garam Masala - is based on her Pakistani heritage and her memories of the essence of petrichor after a warm monsoon and Pakistani red roses that her grandmother grew in her garden. Sumayya encourages you to use this magical blend in savory and sweet dishes. - follow Sumayya @SumayyaUsmani and visit her website for online courses on intuitive cooking and mindful writing www.sumayyausmani.com
This garam masala is very different from an Indian style garam masala and its ingredients are cardamom, cumin, star anise, clove, rose petals, cinnamon and chilli.
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