Each time we speak of food, memories sit up and demand to be shared. Memories are sometimes the backdrop to our cuisine; sometimes they are the cuisine.My childhood years were spent in Dhaka, Bangladesh, where years later my sons were born. I spent my teenage and young adult years in Karachi, Pakistan. In both countries, I was a terrible cook. Or, to be fair, I rarely cooked. I didn’t have to, a circumstance that I share with many people from my social background though in my case there was also a rather fierce cook to contend with. After I got married and started a family, my grandmother’s old retainer, Inta, did all our cooking and so then, too, I was let off the hook.
I learned to cook, and I mean on a regular basis, entirely on my own, without any assistance, without YouTube, Google or smart phone, about 25 years ago, in a country that has given me so much more than I expected: Canada. As it has been for many travellers across the oceans, cooking, trying to recreate the flavours of “home” in my immigrant kitchen in Canada became a way of staying in touch with my parents, my cultural background, and with the flavours of places that I had left behind.
At first, I stumbled. Canada became my test kitchen. My sons – my first test subjects — were brave enough to eat what I put before them and soon after, my daughter in law joined us, followed by my gorgeous grandson Zain. He is my youngest test subject but only in years. He likes his spices and can tell a nicely bhunoed or browned, not-too-oily, yet moist and spicy qeema, from an over spiced, over-cooked qeema-curry, swimming in oil (Zain’s Qeema – Ground Beef Curry). And he loves my sewai, a delicately flavoured dessert made with vermicelli, loads of cream and sugar that he calls “noodles in milk,” a title which, for those who have had sewai, is not just descriptive but also pretty creative (Noodles in Milk: Sewai, coming soon).
And talking of creative, it was on a warm summer’s day not too long ago, while vacationing on the Sunshine Coast, in beautiful British Columbia, that Talking of Food made its debut. It started when my older son and daughter in law, and my younger son, suggested that they try out some of my recipes. My daughter in law’s brother and sister in law joined us and what happened next was a revelation, for me at any rate.
There are few experiences in life more uplifting than being able to cook together as a family and then, to be able to sit down and share what we have before us. That afternoon, everyone pitched in – even my grandson Zain and his cousin Sam – chopping, peeling, slicing, frying, and enjoying.
We made Prawn with Kale Bangladeshi-Canadian style, Beef Karhai inspired by Pakistan, Lime Lentils or Lembu Daal quintessentially from my ancestral home in old Dhaka, Kachumar or South Asian Salad flavoured with Indian mango achar, and Plain Boiled Rice, a staple close to every Bangladeshi’s heart. (All these recipes are forthcoming, so keep following my blog!) I supervised (naturally) and their appreciation, as we had dinner, was heart-warming. Talking of Food: Recipes from my Crossroads Kitchen came to life.
Talking of Food is inspired also by the wonderful meals I have shared with my siblings, my sister-in-law, their children, their spouses, my cousins, my extended family and my friends. They complete my circle of support, enjoying whatever I put before them when they come over to dine; guiding me with their appreciation and feedback always. Most of all, they generously share tips and recipes with me and I recognize, acknowledge and thank them all. My sister’s recent work, Khana Peena, Memories of Food and Family, has motivated me even more to put my recipes together.
Finally, there are two special people, my sons, who encourage and support me in more ways than I can mention. They are my most challenging –but also inspiring — critics. They have pushed me to improve, to become more precise, to experiment and innovate, to perfect and share my recipes. Their love makes me want to continue talking of food.
Wow! This is fabulous. More stories and more recipes please.
Thanks so much Shaziae!
Almas,
Just read your food blog.
first of all CONGRATS!! in days to come it will be another success story.
I have found it interesting and wait edgerly for more great recipes to follow.
I am forwarding it to my children , friends and family.
All the best to you
Umbereen
Hi Umbereen,
Thank you! Looking forward to posting recipes and stories every week!
Almas the stories behind the inspiration to start this blog and recipes are so engaging! The recipes are presented artistically.. making them such that you want to make them right away!
Can’t wait to see more!
Thank you Summera! Your comments are most encouraging!
Salam Almas, Just read. You mentioned Inta in your blog which reminds me of his brother Monta, Chotka bhai and his wife Atia ma from Kazi bari. Missing all delicious dishes used to prepare by chotka bhai. Best, I used to love his roast chicken and caramel pudding. Also missing home made morobba, goromba and mango jelly. All the best.
Salaam Shaheen,
Thank you for writing! I am humbled that my post brought back such precious memories of childhood, of people, and food and days gone by in Dhaka, in Kazi Bari, Saderghat, on the banks of the Buriganga, a place not many remember as well as you and I do, perhaps! I am hoping to share recipes for goromba (mangoes or red berries in molasses) and mango chutney –morobba (young mango preserve) is still quite difficult because you need very young green mangoes and the spine of the date palm fruit to season the mangoes. But your comments inspire me to write about these and about the wonderful people around us — Chotka Bhai, Atia, Inta and his brother Monta. May they Rest in Peace!
It’s a real treat to get recipes from you as the authentic cooking is getting lost slowly. Thank you for making this blog where we can always ck and learn more!!! I have eaten so much of your delicious meals. I have shared it with my daughter-in-law too as it’s a blessing to learn from the expert.
Hi Nabila, Thank you for your comments and for sharing my blog with your daughter-in-law. I truly appreciate your warmth and support!
Dear Miss,
what a great initiative.
I look forward to picking up some tips while listening to your stories.
Best wishes,
Adnan Chowdhury,
your student,
DUBAI ENGLISH MEDIUM SCHOOL
1982 -1983
Thank you Adnan! It is great to hear from you. Thank you!
Wonderful….💐💐💐looking forward to more stories and recipies….thank you😘How can i get your sisters book ? Thx in advance.
Hi Sadaf,
Thank you for your message! I will email you details of my sister’s book.
Hi Almas,
Just signed up to your blog. Coincidentally enough, I was cleaning and clearing my book shelves and took down Yasmeen’s Khana Peena to revisit the recipes. I also sent Amal, my daughter, the link. Looking forward to following your recipes and the anecdotes. Good luck on your new culinary journey.
Rubina
Hi Rubina,
Wonderful to hear from you and delighted to know you’ve got my sister’s book Khana Peena with you. Thanks so much for sending the link to your daughter Amal.
all the best
Almas
Hello Almas! It’s been a long time — would like to make contact! You can reach myself or Litsa via the Institute website. It would be great to see you on Zoom. Hope to hear from you. All the best, Wynn