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Indigo A Spicy Touch: Family Favourites from Noorbanu Nimji's Kitchen | Erin Mills Town Centre
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Noorbanu Nimji published her first cookbook titled A Spicy Touch in 1986. In 1992, it was replaced with a secondvolume and then, with the first two out of print, Volume 3 in 2007. Each bookhas earned a reputation as “the bible” of the author’s unique culture. The foodis predominantly that of Noorbanu’s North Indian Ismaili Muslim ancestry butalso includes East African favourites from her homeland in Kenya. The serieshas had combined sales of over 250,000 copies. This is the fourth cookbook for Noorbanuand her first collaboration with well-known food writer Karen Anderson.Completely re-designed to reflect today’s cookbook formats, this deluxecasebound cookbook is a collection of new and time-tested family favourites. Cooks will feel they’ve been invited into Noorbanu’s kitchen as they lingerover beautifully photographed and carefully explained spices and specialtyingredients. Tips and techniques - that can only come from a master with alifetime of experience - are highlighted so that readers will feel Noorbanu isat their side while they prepare the 200 plus recipes in the book.Mouth-watering Indo-East African-Ismaili dishes that will become instantclassics for home cooks new to this cuisine include the following: • Bhajias – chickpea fl our vegetable pakoras • Kuka Paka – chicken, eggs and potatoes in a subtly spiced coconut cream • Chana wagharia – chickpeas and eggplant in a spicy tamarind sauce • Bharazi and mandazi – pigeon pea curry with East African coconut donuts • Badam Pak – a creamy cardamom and almond fudge Starting with soups and snacks, the book progresses through step-by-stepphotos of samosa wrapping before three chapters of main dishes, like Noorbanu’sfamous Butter Chicken and lesser known Beef Nihari, with a new chapter on Indiantandoori grilling. Vegetables, daal, Indian breads and rice dishes, chutneysand specialty Indian sweets round out the content. Many recipes are vegetarianand/or gluten-free and all original recipes have been re-tested and rewritten toreflect the increased availability of ingredients
Noorbanu Nimji published her first cookbook titled A Spicy Touch in 1986. In 1992, it was replaced with a secondvolume and then, with the first two out of print, Volume 3 in 2007. Each bookhas earned a reputation as “the bible” of the author’s unique culture. The foodis predominantly that of Noorbanu’s North Indian Ismaili Muslim ancestry butalso includes East African favourites from her homeland in Kenya. The serieshas had combined sales of over 250,000 copies. This is the fourth cookbook for Noorbanuand her first collaboration with well-known food writer Karen Anderson.Completely re-designed to reflect today’s cookbook formats, this deluxecasebound cookbook is a collection of new and time-tested family favourites. Cooks will feel they’ve been invited into Noorbanu’s kitchen as they lingerover beautifully photographed and carefully explained spices and specialtyingredients. Tips and techniques - that can only come from a master with alifetime of experience - are highlighted so that readers will feel Noorbanu isat their side while they prepare the 200 plus recipes in the book.Mouth-watering Indo-East African-Ismaili dishes that will become instantclassics for home cooks new to this cuisine include the following: • Bhajias – chickpea fl our vegetable pakoras • Kuka Paka – chicken, eggs and potatoes in a subtly spiced coconut cream • Chana wagharia – chickpeas and eggplant in a spicy tamarind sauce • Bharazi and mandazi – pigeon pea curry with East African coconut donuts • Badam Pak – a creamy cardamom and almond fudge Starting with soups and snacks, the book progresses through step-by-stepphotos of samosa wrapping before three chapters of main dishes, like Noorbanu’sfamous Butter Chicken and lesser known Beef Nihari, with a new chapter on Indiantandoori grilling. Vegetables, daal, Indian breads and rice dishes, chutneysand specialty Indian sweets round out the content. Many recipes are vegetarianand/or gluten-free and all original recipes have been re-tested and rewritten toreflect the increased availability of ingredients
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