A to Z of food ideas

A to Z of food ideas

On Navroz 2014, The Ismaili Nutrition Centre [theismaili.org/nutrition] launched a series of articles on simple ideas for popular foods. New entries in this A to Z of different fruits, vegetables and everyday ingredients will be published every two weeks, to build greater awareness of basic nutrition and encourage readers try healthy and easy ideas for…

Khatoon's Kitchen

Khatoon’s Kitchen

Khatoon Gulamani is 81 years old Ismaili lady originally from Dar es salaam, Tanzania, East Africa. Born to Indian parents, she has been married and lives with her husband and family in the United States, for the last 15 years. Before moving to the United States, they lived in Toronto, Canada. They have three sons…

Eating the Mediterranean way – NEJM article shows it will help you live -to Savour It All – longer

Eating the Mediterranean way | Savour It All

via Karen Anderson of calgaryfoodtour – Excerpt: This post will examine what the mindful choice to eat in a more Mediterranean fashion might look like for a land-locked Albertan. I’ll also include a few articles that provide the evidence of why this really is a great strategy for living a longer and healthier life. Nutrition…

Nutrition Centre: UK National Recipe Competition 2010 winner’s profile — Fareen Nanji

The Aga Khan Health Board for the United Kingdom held a National Recipe Competition in that was launched at the National Sports Festival in May 2010. In October, the winners were announced on The Ismaili Nutrition Centre. Feizin Amlani spoke with the winners about what distinguishes their cooking styles and motivates them in the kitchen.…

Khoja Khana – by Daulat Rajwani

There are several food experts who say that Khoja cuisine is the best Mughlai cooking of all. It is the flavoursome meaty food of the Mughals with some interesting Gujarati influences. An exotic mixture of culinary styles. Delicately flavoured meat, fish and chicken dishes cooked with locally grown herbs and piquant home-ground masalas. Simple and…

The success of two sisters: Nana’s Kitchen and Hot Sauces

With Nasim‘s talent in production and management and Shelina‘s expertise in business and marketing, both sisters opened their doors to Nana’s in 2000 out of a 700 sq ft restaurant in Burnaby B.C., which was eventually converted solely into a plant to manufacture their sauces. Both sisters worked diligently, beating the bushes for exposure. Nasim…

Ismaili Recipes at Treat a Week Blog

Samosas are wildly popular among Indians and are commonly served as appetizers or snacks. They are also loved by non-Indians, which makes them a good item to serve in mixed crowds, even with relatively unadventurous eaters. Who doesn’t like deep fried stuffed pastry? In the Ismaili community, we make samosas that are relatively small (3-4…