Summers Under the Tamarind Tree

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“Summers Under the Tamarind Tree: Recipes and Memories From Pakistan” by Sumayya Usmani is a contemporary Pakistani cookbook that celebrates the diverse and often overlooked cuisine of this beautiful country.

Winner of the ‘Best First Book' award at the Gourmand World Cookbook Awards in 2016, the author, Sumayya Usmani, a former lawyer turned food writer and cookery teacher, takes us on a culinary journey through Pakistan. With over 100 recipes, she captures the rich and aromatic pleasure of Pakistani cooking while paying homage to her heritage and the traditions passed down from her grandmother and mother, with whom she spent a joyful childhood in the kitchen.

Pakistani cuisine, while distinct in its own right, is influenced by some of the world's greatest culinary traditions. With its vast coastline, it features spiced seafood and incredible fish dishes. Its borders with Iran, Afghanistan, India, and China bring together a fusion of Arabic, Persian, and various Asian flavors.In this book, you will experience the wonderful flavors of Pakistan through dishes such as the spicy potatoes with nigella seeds and fenugreek known as aloo ki bhujia, Hyderabadi-style samosas filled with red onion, mint, and green chili, and sweet potato and squash parathas. Other highlights include the Attock chapli kebab, a mince beef flat kebab served with pomegranate chutney, and the cardamom and coconut mattha lassi. These are just a few examples of the sensational recipes waiting to be discovered.

“Summers Under the Tamarind Tree” is not only a beautiful cookbook but also an immersive experience. The author's vivid descriptions of sights, sounds, aromas, and tastes make the book come alive. The layout is well-designed, complemented by stunning colored photos that enhance the overall appeal. The recipes are easy to follow, making it accessible to both seasoned cooks and beginners. This book is a perfect addition to any foodie's cookbook collection, as it offers a delightful exploration of Pakistani cuisine.

ARC Via NetGalley