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Summers Under the Tamarind Tree: Recipes and Memories From Pakistan
Summers Under the Tamarind Tree is a contemporary Pakistani cookbook celebrating the varied, exciting and often-overlooked cuisine of a beautiful country.
Winner 'Best First Book' - Gourmand World Cookbook Awards 2016
Former lawyer-turned-food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes as she celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother.
While remaining uniquely its own, Pakistani food is influenced by some of the world's greatest cuisines. With a rich coastline, it enjoys spiced seafood and amazing fish dishes; while its borders with Iran, Afghanistan, India and China ensure strong Arabic, Persian and varied Asian flavours.
Experience the wonderful flavours of Pakistan with:
Aloo ki bhujia (spicy potatoes with nigella seeds and fenugreek)
Hyderabadi-style samosas, filled with red onion, mint and green chilli
Sweet potato and squash parathas
Attock chapli kebab (mince beef flat kebab with pomegranate chutney)
Cardamom and coconut mattha lassi, and many more sensational recipes.
Learn to cook some of the rich, varied and delicious Pakistani dishes with this beautiful showcase of the exotic yet achievable recipes of Pakistan.
Winner 'Best First Book' - Gourmand World Cookbook Awards 2016
Former lawyer-turned-food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes as she celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother.
While remaining uniquely its own, Pakistani food is influenced by some of the world's greatest cuisines. With a rich coastline, it enjoys spiced seafood and amazing fish dishes; while its borders with Iran, Afghanistan, India and China ensure strong Arabic, Persian and varied Asian flavours.
Experience the wonderful flavours of Pakistan with:
Aloo ki bhujia (spicy potatoes with nigella seeds and fenugreek)
Hyderabadi-style samosas, filled with red onion, mint and green chilli
Sweet potato and squash parathas
Attock chapli kebab (mince beef flat kebab with pomegranate chutney)
Cardamom and coconut mattha lassi, and many more sensational recipes.
Learn to cook some of the rich, varied and delicious Pakistani dishes with this beautiful showcase of the exotic yet achievable recipes of Pakistan.
224 pages, Hardcover
First published April 7, 2016
27 people are currently reading
341 people want to read
About the author
Sumayya Usmani
4 books24 followersBorn and raised in Karachi, Pakistan, Sumayya Usmani is an internationally published food writer, author and cookery teacher, who is recognised by BBC Good Food as the UK’s ‘go-to’ expert for Pakistani cuisine.
Based in Glasgow and London, Sumayya is passionate about the rich culinary heritage of Pakistan, and her writing and teaching are devoted to sharing those distinct flavours and exploring the cultures and traditions that have influenced them.
Sumayya began her food writing career by writing recipes on her own website, as well as regularly contributing to food publications, while she practiced as a solicitor in London and Karachi.
Sumayya is a member of the Guild of Food Writers, and also a freelance writer, cookery book author and teacher, hosting contemporary and traditional Pakistani cookery classes at prestigious cook schools around the UK, including London’s Divertimenti, Jericho Kitchen in Oxford, Ashdown Manna in East Sussex, Demuths Cookery School in Bath and Tennent’s Training Academy in Glasgow.
(source)
Based in Glasgow and London, Sumayya is passionate about the rich culinary heritage of Pakistan, and her writing and teaching are devoted to sharing those distinct flavours and exploring the cultures and traditions that have influenced them.
Sumayya began her food writing career by writing recipes on her own website, as well as regularly contributing to food publications, while she practiced as a solicitor in London and Karachi.
Sumayya is a member of the Guild of Food Writers, and also a freelance writer, cookery book author and teacher, hosting contemporary and traditional Pakistani cookery classes at prestigious cook schools around the UK, including London’s Divertimenti, Jericho Kitchen in Oxford, Ashdown Manna in East Sussex, Demuths Cookery School in Bath and Tennent’s Training Academy in Glasgow.
(source)
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November 13, 2023My thanks to White Lion Publishing for a copy of this book via Edelweiss.
Summers Under the Tamarind Tree, originally published in 2016 (this edition, 2023), is a food memoir and recipe book from Pakistani-English lawyer-turned-food-writer Sumayya Usmani through which she seeks to highlight the uniqueness of Pakistani cuisine, which is often conflated with other South Asian foods. Usmani is originally from Karachi though with a father who was a captain in the Merchant Navy, she spent parts of her childhood on ships. Her memories of food come from her nani (maternal grandmother)’s home and garden (especially the tamarind tree whose fruit she enjoyed on its own and in a drink besides various foods), and the streets and beaches of Karachi and streets of Lahore, with their vivid colours, sounds, smells and food, all of
which she brings to life in her descriptions (helped by the wonderful accompanying photographs). For instance,
Walking through the streets of Pakistan is a complete sensory experience. The sights and smells tantalise the taste buds as nearly all activity on the pavement involves food, both raw and ready to eat. Fruit and vegetable vendors shout out prices and are miraculously heard above the deafening exhausts of rickshaws and the horns of busses. And through bumper-to-bumper traffic, people find their way to a vendor’s side drawn in by the aromatic smoke arising from their heavily laden stalls selling pakoras, samosas, haleem and biryani.
Endless summers were spent strolling through what seemed like vast fields filled with hand-sown vegetable patches, innumerable fruit laden trees and lovingly tended flowers. This was the world of seasonal natural wonders, which Nani (my maternal grandmother) cherished and devoted much of her time to.
The warmer months saw trees heavy with luscious indigenous Sindhri mangos, caramel-flavoured chickoos (a tropical fruit also known as sapodilla), sweet and sour falsa berries and mouth-drying jamuns (sweet, tangy local berries). This sun-drenched feast was followed by sharifa (custard apples), guavas and pomegranates in the cooler months.
The recipes in the volume come from her nani of course but also her dadi (paternal grandmother), mother, various relations and friends of her mother, and her own friends. Most, though not all, recipes are introduced with the story associated with it, either a specific place where or season when she used to eat it or a specific person who used to make it and whose recipe she has adapted, adding that personal touch. This is as much a journey of memory and nostalgia as of food and its preparation.
Following chapters on Pakistan and its flavours and the author’s childhood, we are introduced to basic cooking methods and spice blends before moving on to recipes for breakfast dishes, street food or chaat, meat, chicken and seafood, and then vegetable dishes, sweets, pickles and condiments, festival or celebratory dishes and drinks.
As Usmani covers a range of foods and drinks in her book, there is something for everyone—vegetarians (I've been one for ten years now) and vegans included (the latter may have to substitute the ghee used in some recipes to make them suitable). Most recipes are simple though some do require a range of spices, with the complicated and time-consuming ones placed in the celebratory foods section (not all of these are so, though). Instructions are easy to follow and substitute ingredients suggested for things not easily available (for instance, falsa berries). The only tiny confusion I had in the ingredient lists for some dishes which had the measure 22/3 cups which I’ve never come across before. I think this should mean 2/3rd but one place also said 2 and 22/3 cup. Hopefully this has been corrected in the final version.
This was a book which had much that was familiar to me (as it would be to others reading from India or even South Asia), whether the breakfast dishes of chole puri (chickpeas and fried flatbread) or alu puri (potatoes cooked with spices and served with fried flat bread) or desserts like the Hyderabadi Khubani ka Meeta (stewed dry apricots with cream) or Double ka Meeta (a dessert made with fried bread) or parsi dishes like patrani machhi (fish marinated and steamed in banana leaves), the Sindhi Kadhi (a dish made with yoghurt and chickpea flour and vegetables—this version had eggs too), or the quintessential Punjabi Sarson ka saag (mustard greens) which is a must eat every winter. Her fruit chaat is just as we make it at my home (except we never have mangoes and apples in the same season) as is her grandmother’s salted lemon preserve (we have some on our table right now). But there are many recipes I wanted to try out as well like her Kalay Chanay (black gram) spiced very differently than we do, karela (bitter gourd) stuffed with channa dal (split chickpeas-ours have potatoes or an onion stuffing), and samosas stuffed with a poha (flattened rice) filling which I’ve never come across before. Since spices and blends vary from home to home, even familiar dishes with the spice combinations she uses would amount to new flavours which might appeal. I also liked that she covered basic cooking methods and ingredients like ghee and butter made at home. To many recipes, she has also added her own touch for instance, making pakoras with green apples or an earl grey flavouring to her gulab jamuns (dumplings in syrup).
This is a lovely book to go through both for its stories and recipes and for those who enjoy cooking (or would like to try Pakistani flavours) there is lots to try.
4.25 stars
For pictures, visit my blog: https://potpourri2015.wordpress.com/2...
Summers Under the Tamarind Tree, originally published in 2016 (this edition, 2023), is a food memoir and recipe book from Pakistani-English lawyer-turned-food-writer Sumayya Usmani through which she seeks to highlight the uniqueness of Pakistani cuisine, which is often conflated with other South Asian foods. Usmani is originally from Karachi though with a father who was a captain in the Merchant Navy, she spent parts of her childhood on ships. Her memories of food come from her nani (maternal grandmother)’s home and garden (especially the tamarind tree whose fruit she enjoyed on its own and in a drink besides various foods), and the streets and beaches of Karachi and streets of Lahore, with their vivid colours, sounds, smells and food, all of
which she brings to life in her descriptions (helped by the wonderful accompanying photographs). For instance,
Walking through the streets of Pakistan is a complete sensory experience. The sights and smells tantalise the taste buds as nearly all activity on the pavement involves food, both raw and ready to eat. Fruit and vegetable vendors shout out prices and are miraculously heard above the deafening exhausts of rickshaws and the horns of busses. And through bumper-to-bumper traffic, people find their way to a vendor’s side drawn in by the aromatic smoke arising from their heavily laden stalls selling pakoras, samosas, haleem and biryani.
Endless summers were spent strolling through what seemed like vast fields filled with hand-sown vegetable patches, innumerable fruit laden trees and lovingly tended flowers. This was the world of seasonal natural wonders, which Nani (my maternal grandmother) cherished and devoted much of her time to.
The warmer months saw trees heavy with luscious indigenous Sindhri mangos, caramel-flavoured chickoos (a tropical fruit also known as sapodilla), sweet and sour falsa berries and mouth-drying jamuns (sweet, tangy local berries). This sun-drenched feast was followed by sharifa (custard apples), guavas and pomegranates in the cooler months.
The recipes in the volume come from her nani of course but also her dadi (paternal grandmother), mother, various relations and friends of her mother, and her own friends. Most, though not all, recipes are introduced with the story associated with it, either a specific place where or season when she used to eat it or a specific person who used to make it and whose recipe she has adapted, adding that personal touch. This is as much a journey of memory and nostalgia as of food and its preparation.
Following chapters on Pakistan and its flavours and the author’s childhood, we are introduced to basic cooking methods and spice blends before moving on to recipes for breakfast dishes, street food or chaat, meat, chicken and seafood, and then vegetable dishes, sweets, pickles and condiments, festival or celebratory dishes and drinks.
As Usmani covers a range of foods and drinks in her book, there is something for everyone—vegetarians (I've been one for ten years now) and vegans included (the latter may have to substitute the ghee used in some recipes to make them suitable). Most recipes are simple though some do require a range of spices, with the complicated and time-consuming ones placed in the celebratory foods section (not all of these are so, though). Instructions are easy to follow and substitute ingredients suggested for things not easily available (for instance, falsa berries). The only tiny confusion I had in the ingredient lists for some dishes which had the measure 22/3 cups which I’ve never come across before. I think this should mean 2/3rd but one place also said 2 and 22/3 cup. Hopefully this has been corrected in the final version.
This was a book which had much that was familiar to me (as it would be to others reading from India or even South Asia), whether the breakfast dishes of chole puri (chickpeas and fried flatbread) or alu puri (potatoes cooked with spices and served with fried flat bread) or desserts like the Hyderabadi Khubani ka Meeta (stewed dry apricots with cream) or Double ka Meeta (a dessert made with fried bread) or parsi dishes like patrani machhi (fish marinated and steamed in banana leaves), the Sindhi Kadhi (a dish made with yoghurt and chickpea flour and vegetables—this version had eggs too), or the quintessential Punjabi Sarson ka saag (mustard greens) which is a must eat every winter. Her fruit chaat is just as we make it at my home (except we never have mangoes and apples in the same season) as is her grandmother’s salted lemon preserve (we have some on our table right now). But there are many recipes I wanted to try out as well like her Kalay Chanay (black gram) spiced very differently than we do, karela (bitter gourd) stuffed with channa dal (split chickpeas-ours have potatoes or an onion stuffing), and samosas stuffed with a poha (flattened rice) filling which I’ve never come across before. Since spices and blends vary from home to home, even familiar dishes with the spice combinations she uses would amount to new flavours which might appeal. I also liked that she covered basic cooking methods and ingredients like ghee and butter made at home. To many recipes, she has also added her own touch for instance, making pakoras with green apples or an earl grey flavouring to her gulab jamuns (dumplings in syrup).
This is a lovely book to go through both for its stories and recipes and for those who enjoy cooking (or would like to try Pakistani flavours) there is lots to try.
4.25 stars
For pictures, visit my blog: https://potpourri2015.wordpress.com/2...
September 12, 2021
I love how Sumayya Usmani describes the setting of Pakistan, drawing our attention to the countries that form its borders and how their available resources have helped to form the cuisines of each diverse ethnic community of Pakistan. Her descriptions of sights, sounds, scents and flavors are lovely, and I truly enjoyed learning about preparing the food of Pakistan. The following quote appears on the front cover: "This book is a treasure" ~ Madhur Jaffrey. I agree wholeheartedly.
March 25, 2025
Loved this end to end - beautiful prose that dropped me in the middle of Karachi and let me wander around taking it all in; I never wanted to leave. I read the recipes like prose; I can't wait to make it and transport myself back to a land that is so beautiful.
January 5, 2018
This is one of the most beautifully written and illustrated cookbooks I have come across. I discovered Sumayya Usmani's food blog through Saveur magazine and instantly fell in love with the way she wrote and expressed her fondness for her heritage, food, and culture. I'm from a Pakistani background as well and have had the pleasure of eating some of the most delicious foods from the country while growing up there. Sumayya's recipes are as authentic as they come. The photography is gorgeous, and the cookbook also serves as a memoir of her life and upbringing, which I thought added a very personal touch to all the dishes.
I use this cookbook often and plan on making all the dishes in it eventually. The instructions are easy to follow, and the taste of the food can instantly transport you to a Pakistan few people can imagine exists.
I use this cookbook often and plan on making all the dishes in it eventually. The instructions are easy to follow, and the taste of the food can instantly transport you to a Pakistan few people can imagine exists.
March 9, 2017
This gorgeous memoir-slash-cookbook recaptures the author’s memories of growing up in Pakistan (her father was a merchant navy officer, and as such, the family traveled extensively and Sumayya spent her formative years on her father’s cargo ship). The beautifully photographed recipes capture Pakistan’s regional cuisines as well as dishes introduced by immigrants (Afghani lamb pulao, Parsi green masala fish in banana leaves), celebratory meals (mutton biryani with sour plums and dried pomegranate), desserts and a wide variety of refreshing cool drinks perfect to take the edge off hot, humid summers.
February 16, 2017
Today's Pakistan is facing loss of culture due to her embrace with globalization. Food is one of the worst hit; people work long hours and look for easy options for dinner which is being catered by international and local food chains.
Sumayya has done a great job at reminding the new age Pakistani foodie about the importance of authenticity without overcomplicating the recipes, she has reminded me that no two recipes will taste the same when started from scratch.
The artwork truly a feast for the eyes and tantalizes taste buds.
Sumayya has done a great job at reminding the new age Pakistani foodie about the importance of authenticity without overcomplicating the recipes, she has reminded me that no two recipes will taste the same when started from scratch.
The artwork truly a feast for the eyes and tantalizes taste buds.
December 17, 2020
My only complaint is that the dishes aren't spicy enough and aren't authentic to a local palate hence 4 stars. However, the colourful photographs are so nostalgic, and such a great recommendation to anyone who is interested in trying out Pakistani cuisine, or wants to differentiate Pakistani cuisine from its Indian counterpart.
April 23, 2022
Like the author, my mother also grew up in Karachi before moving to Britain, so I felt a real affinity in many of the stories. The recipes, many if which were instantly recognisable to me, transported me back to my own childhood and brought back fond memories. Great to see this underrepresented cuisine given its due.
December 3, 2023
Summers Under the Tamarind Tree is a book that you need to get yourself, particularly if you like what is popularly known as ‘desi’ or Indian cooking.
The first thing that caught my eye were the pictures in this book. They captured vignettes of life in Pakistan in glorious colour. They were a reminder of how similar our two nations are and of the common roots we share. They included generic images of life in Pakistan as also family pictures.
Beginning with a bit of family history, the author quickly shifts to talking about the methods of cooking that elevate a dish, and then to sharing the recipes of the dishes that graced her own table.
The author talks about traditional methods of cooking like bhunai, tadka, dum, dhuri (smoking). The latter is guaranteed to raise the flavour of a dish by many notches. Andaza as a way to navigate cooking is commonplace across the Indian subcontinent.
The book is directed at a Western audience and reminds them to learn to play with spice, something cooks and aficionados of the cuisine of the Indian subcontinent know instinctively. Such readers have much to learn from the chapters on spice blends.
The dishes include cholay ka salan (chickpea curry with tomatoes), aloo ki bhujia (spicy potatoes with nigella seeds and fenugreek), khagina (spicy scrambled egg with tomatoes and coriander—in India we call this dish bhurji), sweet semolina halva (with pistachio and rose water) and sabudana kheer (tapioca pearls with coconut and pistachio dust). As far as I was concerned, it read like the description of our staples and favourites.
Then there was bhutta (barbecued corn with chilli and lime), Hyderabadi-style samosas (filled with red onion mint and green chilli), spiced lentil bun kebabs—dishes whose flavours I can endorse from my experience this side of the fence.
There were other delicious dishes that one could have as treats. These included apple pakoras spiced with chaat masala, dahi vadas, shakarkandi (baked sweet potato with chaat masala).
But some things were new to me. The onomatopoeic sounding kat-a-kat (stir-fried and steamed chicken liver and kidneys) and sweet potato and squash parathas.
The bread staples included tandoori roti, naan, puris and makkai ki roti.
The rice recipes included khichdi and mutton pulao, attock chana rijai (minus the chana, this is the brown rice made by our Parsi community), Afghani lamb pulao, saffron rice, meatball and beef pulao.
The meat dishes included coal-smoked Bihari beef kababs, Railway mutton curry, coal smoked lamb keema, Peshawari namkeen gosht, Punjabi aloo gosht, attock chapli kabab, lamb karahi with fennel and coriander, mutton chops. Rose garam masala and Hunter beef were new to me.
The chicken delicacies included Baluchi-style chicken sajji, masaledar batair (spicy stir-friend quail), karahi ginger chicken, Karachi-style chicken tikka, Lahori chargha, chicken makhni handi (with coconut milk and fenugreek), Lahori murgh chholey (chickpea and chicken curry).
I can only imagine how fantastic the flavours of all these dishes would be,
My only grouse was that the book should have been proofread better. Not that you’d notice.
This was one book whose photos alone should make your mouth water. It deserves a place on your kitchen bookshelf.
The first thing that caught my eye were the pictures in this book. They captured vignettes of life in Pakistan in glorious colour. They were a reminder of how similar our two nations are and of the common roots we share. They included generic images of life in Pakistan as also family pictures.
Beginning with a bit of family history, the author quickly shifts to talking about the methods of cooking that elevate a dish, and then to sharing the recipes of the dishes that graced her own table.
The author talks about traditional methods of cooking like bhunai, tadka, dum, dhuri (smoking). The latter is guaranteed to raise the flavour of a dish by many notches. Andaza as a way to navigate cooking is commonplace across the Indian subcontinent.
The book is directed at a Western audience and reminds them to learn to play with spice, something cooks and aficionados of the cuisine of the Indian subcontinent know instinctively. Such readers have much to learn from the chapters on spice blends.
The dishes include cholay ka salan (chickpea curry with tomatoes), aloo ki bhujia (spicy potatoes with nigella seeds and fenugreek), khagina (spicy scrambled egg with tomatoes and coriander—in India we call this dish bhurji), sweet semolina halva (with pistachio and rose water) and sabudana kheer (tapioca pearls with coconut and pistachio dust). As far as I was concerned, it read like the description of our staples and favourites.
Then there was bhutta (barbecued corn with chilli and lime), Hyderabadi-style samosas (filled with red onion mint and green chilli), spiced lentil bun kebabs—dishes whose flavours I can endorse from my experience this side of the fence.
There were other delicious dishes that one could have as treats. These included apple pakoras spiced with chaat masala, dahi vadas, shakarkandi (baked sweet potato with chaat masala).
But some things were new to me. The onomatopoeic sounding kat-a-kat (stir-fried and steamed chicken liver and kidneys) and sweet potato and squash parathas.
The bread staples included tandoori roti, naan, puris and makkai ki roti.
The rice recipes included khichdi and mutton pulao, attock chana rijai (minus the chana, this is the brown rice made by our Parsi community), Afghani lamb pulao, saffron rice, meatball and beef pulao.
The meat dishes included coal-smoked Bihari beef kababs, Railway mutton curry, coal smoked lamb keema, Peshawari namkeen gosht, Punjabi aloo gosht, attock chapli kabab, lamb karahi with fennel and coriander, mutton chops. Rose garam masala and Hunter beef were new to me.
The chicken delicacies included Baluchi-style chicken sajji, masaledar batair (spicy stir-friend quail), karahi ginger chicken, Karachi-style chicken tikka, Lahori chargha, chicken makhni handi (with coconut milk and fenugreek), Lahori murgh chholey (chickpea and chicken curry).
I can only imagine how fantastic the flavours of all these dishes would be,
My only grouse was that the book should have been proofread better. Not that you’d notice.
This was one book whose photos alone should make your mouth water. It deserves a place on your kitchen bookshelf.
August 17, 2023
📚 "Summers Under the Tamarind Tree" Cookbook Review 🌿🍴
Author: Sumayya Usmani
Rating: Solid 3 stars. A beautiful book that read as part cookbook, part travelogue. Definitely worth a look. The recipes can be complicated or contain ingredients not easily found in American stores.
🌻 Vibrant Culinary Journey: I often read cookbooks like this as a form of graphic novel, especially cookbooks from cuisines I don't know well, and in this case, from a country I may likely never experience firsthand. I loved being able to explore the rich flavors and diverse cuisines of Pakistan through Sumayya Usmani's beautifully curated recipes.
🍽️ Exquisite Photography: The cookbook is a visual delight, with stunning images that transport you to the heart of Pakistani kitchens and outdoor feasts. I love the vibrant, saturated colors of the dishes.
🌶️ Cultural Insights: Usmani weaves origin, personal stories and cultural anecdotes, giving context to the dishes and offering a deeper connection to the cuisine. By halfway through, I could smell the spices, and the flowers in Nani’s garden.
🥘 Flavorful Diversity: From aromatic curries to refreshing drinks, the cookbook offers a wide range of recipes that showcase the depth and breadth of Pakistani cooking. As I usually find with authentic Middle Eastern and Asian recipes, the ingredient lists are long and the recipes often detailed and may take longer than I can dedicate for dinner. I’m definitely more of a “fix and forget it” cook but I read this type of cookbook as aspirational and will take an afternoon to try out one of these recipes soon.
👩🍳 Accessible Instructions: On the note of aspiration, whether you're a seasoned cook or a novice, the cookbook's clear instructions and tips ensure success in recreating these authentic dishes. I especially appreciate the section on specific cooking methods related to the dishes. Every culture and cuisine has their own tips and tricks and things that grandmothers just knew and taught, but are rarely written down.
🍽️ Must-Try Recipes: Don't miss the mouthwatering mango lassi, Dadi’s turnip kebabs, and delectable street food classics that make this cookbook a treasure trove of culinary delights. I especially love mango and cardamom, the presence of both is what drew me to read this book, so I think my first attempt at a recipe will be the Sheermal bread.
🌱 A True Culinary Gem: "Summers Under the Tamarind Tree" offers not just recipes, but a glimpse into the heart and soul of Pakistani food culture, making it a must-have for any adventurous home cook. 🍽️📖 #CookbookReview #SummersUnderTheTamarindTree #FoodieFaves #NetGalley
Author: Sumayya Usmani
Rating: Solid 3 stars. A beautiful book that read as part cookbook, part travelogue. Definitely worth a look. The recipes can be complicated or contain ingredients not easily found in American stores.
🌻 Vibrant Culinary Journey: I often read cookbooks like this as a form of graphic novel, especially cookbooks from cuisines I don't know well, and in this case, from a country I may likely never experience firsthand. I loved being able to explore the rich flavors and diverse cuisines of Pakistan through Sumayya Usmani's beautifully curated recipes.
🍽️ Exquisite Photography: The cookbook is a visual delight, with stunning images that transport you to the heart of Pakistani kitchens and outdoor feasts. I love the vibrant, saturated colors of the dishes.
🌶️ Cultural Insights: Usmani weaves origin, personal stories and cultural anecdotes, giving context to the dishes and offering a deeper connection to the cuisine. By halfway through, I could smell the spices, and the flowers in Nani’s garden.
🥘 Flavorful Diversity: From aromatic curries to refreshing drinks, the cookbook offers a wide range of recipes that showcase the depth and breadth of Pakistani cooking. As I usually find with authentic Middle Eastern and Asian recipes, the ingredient lists are long and the recipes often detailed and may take longer than I can dedicate for dinner. I’m definitely more of a “fix and forget it” cook but I read this type of cookbook as aspirational and will take an afternoon to try out one of these recipes soon.
👩🍳 Accessible Instructions: On the note of aspiration, whether you're a seasoned cook or a novice, the cookbook's clear instructions and tips ensure success in recreating these authentic dishes. I especially appreciate the section on specific cooking methods related to the dishes. Every culture and cuisine has their own tips and tricks and things that grandmothers just knew and taught, but are rarely written down.
🍽️ Must-Try Recipes: Don't miss the mouthwatering mango lassi, Dadi’s turnip kebabs, and delectable street food classics that make this cookbook a treasure trove of culinary delights. I especially love mango and cardamom, the presence of both is what drew me to read this book, so I think my first attempt at a recipe will be the Sheermal bread.
🌱 A True Culinary Gem: "Summers Under the Tamarind Tree" offers not just recipes, but a glimpse into the heart and soul of Pakistani food culture, making it a must-have for any adventurous home cook. 🍽️📖 #CookbookReview #SummersUnderTheTamarindTree #FoodieFaves #NetGalley
June 1, 2023
Synopsis (from Netgalley, the provider of the book for me to review.)
*********************************************************
Summers Under the Tamarind Tree is a contemporary Pakistani cookbook celebrating the varied, exciting and often-overlooked cuisine of a beautiful country.
Winner 'Best First Book' - Gourmand World Cookbook Awards 2016
Former lawyer-turned-food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes as she celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother. While remaining uniquely its own, Pakistani food is influenced by some of the world's greatest cuisines. With a rich coastline, it enjoys spiced seafood and amazing fish dishes; while its borders with Iran, Afghanistan, India and China ensure strong Arabic, Persian and varied Asian flavours.
Experience the wonderful flavours of Pakistan with:
Aloo ki bhujia (spicy potatoes with nigella seeds and fenugreek)
Hyderabadi-style samosas, filled with red onion, mint and green chilli
Sweet potato and squash parathas
Attock chapli kebab (mince beef flat kebab with pomegranate chutney)
Cardamom and coconut mattha lassi, and many more sensational recipes.
Learn to cook some of the rich, varied and delicious Pakistani dishes with this beautiful showcase of the exotic yet achievable recipes of Pakistan.
It appears that this book is a re-release of an award-winning book first published in 2016- and what a lovely book. Hubby never wants to go out for Pakistani (or Indian or anything from South Asia!) food as he is convinced that he would hate it: this is a way for me to make it at home and surprise him. (He has eaten a curry given to him by his former co-worker and liked it, but trying to explain that “a curry” could mean about a billion different dishes depending upon the country, region, religion of the cook, etc. etc. etc.)
I can see this book flying off the shelves as most of the new restaurants where I live are South Asian and the smell coming off the kitchen when in the parking lot is enough to entice someone to come indoors…we have one right across the street from our home that calls to me daily.
Great recipes, great instructions: I can see why this won that award and I will highly recommend it to friends, family, patrons and food lovers alike.
*********************************************************
Summers Under the Tamarind Tree is a contemporary Pakistani cookbook celebrating the varied, exciting and often-overlooked cuisine of a beautiful country.
Winner 'Best First Book' - Gourmand World Cookbook Awards 2016
Former lawyer-turned-food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes as she celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother. While remaining uniquely its own, Pakistani food is influenced by some of the world's greatest cuisines. With a rich coastline, it enjoys spiced seafood and amazing fish dishes; while its borders with Iran, Afghanistan, India and China ensure strong Arabic, Persian and varied Asian flavours.
Experience the wonderful flavours of Pakistan with:
Aloo ki bhujia (spicy potatoes with nigella seeds and fenugreek)
Hyderabadi-style samosas, filled with red onion, mint and green chilli
Sweet potato and squash parathas
Attock chapli kebab (mince beef flat kebab with pomegranate chutney)
Cardamom and coconut mattha lassi, and many more sensational recipes.
Learn to cook some of the rich, varied and delicious Pakistani dishes with this beautiful showcase of the exotic yet achievable recipes of Pakistan.
It appears that this book is a re-release of an award-winning book first published in 2016- and what a lovely book. Hubby never wants to go out for Pakistani (or Indian or anything from South Asia!) food as he is convinced that he would hate it: this is a way for me to make it at home and surprise him. (He has eaten a curry given to him by his former co-worker and liked it, but trying to explain that “a curry” could mean about a billion different dishes depending upon the country, region, religion of the cook, etc. etc. etc.)
I can see this book flying off the shelves as most of the new restaurants where I live are South Asian and the smell coming off the kitchen when in the parking lot is enough to entice someone to come indoors…we have one right across the street from our home that calls to me daily.
Great recipes, great instructions: I can see why this won that award and I will highly recommend it to friends, family, patrons and food lovers alike.
August 5, 2023
⭐⭐⭐⭐⭐
“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**
“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**
November 19, 2023
This is a gorgeous cookbook with stories about Pakistan and the author's childhood. The photography is stunning. The author lives in London, so Americans may find some of the terminology and ingredients unusual. While this is a stunning book that would be a fantastic gift for the right person, I don't think it is something I would buy for myself. Definitely check it out if you like to try (or are familiar with) Pakistani flavors.
Thanks to netgalley and the publisher for a digital review copy. Publish date August 15, 2023.
Thanks to netgalley and the publisher for a digital review copy. Publish date August 15, 2023.
June 27, 2023
I received a copy of this book through NetGalley in exchange for an honest review.
This is an interesting book. The strength is really in the memoir piece of this book as Usmani talks about childhood and family recipes. There's a variety of recipes in this book, including some I hadn't heard of before which is interesting. It's different from a lot of Pakistani or Indian recipe books which makes it more intriguing.
Overall an interesting find.
This is an interesting book. The strength is really in the memoir piece of this book as Usmani talks about childhood and family recipes. There's a variety of recipes in this book, including some I hadn't heard of before which is interesting. It's different from a lot of Pakistani or Indian recipe books which makes it more intriguing.
Overall an interesting find.
January 5, 2021
Expected a bit more complexity in a few reciepes however overall great book for daily living.
January 21, 2023
A beautiful cookbook! I may not make anything, but I enjoyed the writer's personal stories and memories of growing up in Pakistan.
October 29, 2016
I will officially thoroughly read this in 2017; I flipped through it, and am honestly blown away by the photos. I'm putting the rating up because I really want this to at least be nominated in 2016 Goodreads Choice Awards for "Food & Cookbooks"; so anyone who does read cookbooks, please consider checking this one out? xD There's another one I'll be doing the same treatment, but assuming I can only nominate one, this one will be it!
My hopeful candidates for 2016 Goodreads Choice Awards "Food & Cookbooks" category:
My hopeful candidates for 2016 Goodreads Choice Awards "Food & Cookbooks" category:
(In book title's alphabetical order)
June 10, 2025
It’s really hard to find a Pakistani cookbook either online or as a physical copy in United States. You have to literally go to Pakistan to find a good Pakistani cookbook. So coming across this cookbook made me so happy.
I was pleasantly surprised and super happy to see recipes from my culture being shared like this! I also read a lot of cookbooks and I would consider this one to be one of the better written ones out there with a lot of descriptions, measurements and pictorial references.
I like this cookbook so much that it is on my “to buy” list now. If you have ever wondered what Pakistani food is like or what might differentiate the cuisines of Pakistan and India, this might be a really good cookbook to start with! Thank you to the author for putting so many good Pakistani recipes in this book! Please write another Pakistani cookbook soon.
I was pleasantly surprised and super happy to see recipes from my culture being shared like this! I also read a lot of cookbooks and I would consider this one to be one of the better written ones out there with a lot of descriptions, measurements and pictorial references.
I like this cookbook so much that it is on my “to buy” list now. If you have ever wondered what Pakistani food is like or what might differentiate the cuisines of Pakistan and India, this might be a really good cookbook to start with! Thank you to the author for putting so many good Pakistani recipes in this book! Please write another Pakistani cookbook soon.
May 15, 2016
Gorgeous pictures. Recipes seem complicated but can be used as inspiration to expand the flavors used in everyday cooking no matter what cuisine you like to make.
January 31, 2017
Although the book misses some of my village favorites it is a good start - there are so few good Pakistani cooking books!
August 29, 2019
Excellent and authentic Pakistani recipes.
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