Gwendolyn Richards for Calgary Herald – November 28, 2015: The plate of samosas are still hot from the deep fryer, golden brown and crisp, lined up on the plate Noorbanu Nimji has set on the table next to chutneys and wedges of lemon. She and Karen Anderson nibble off one of the corners, curls of steam swirling up, and then they both squeeze in the … Continue reading Love of food puts women on same page for new cookbook with a spicy touch | Calgary Herald
Years in the making, I am very proud to complete and officially launch my cookbook. I would like to take this opportunity to thank my daughter, Jinu who was instrumental in helping me to accomplish this. I could not have done it without her help. Cooking and family is my joy and I am hopeful that you all get the same enjoyment as I do in using these recipes … Continue reading Dolly’s Cookbook launched by Zeenaz Gourmet Products
Even famed restaurateur Vikram Vij was apparently starstruck when he first met Mrs. Noorbanu Nimji. Calgary cookbook author Noorbanu Nimji has sold more than a quarter million copies of her cookbooks. (Julie Van Rosendaal). Calgary food tour guide Karen Anderson recalls the time she went to introduce him to her mentor at his Vancouver restaurant. “I already know who she is,” he gushed. “I have her cookbooks!” But … Continue reading Noorbanu Nimji spreads the joy of Ismaili cooking | CBC News Calgary
Interview with Chef Parviz Dhanani of Kilimanjaro Snack House
Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series of Interviews with some of the top chefs in and around Vancouver.
Chef Parviz Dhanani
Started cooking while living in Africa in 1973, I learned everything I know from my mother-in-law. In 1975 I moved to Toronto and then to Calgary and then to Red Deer, Alberta where I cooked in a Mosque for 20 years. In 1994 I moved to Vancouver and in 1997 I opened my own restaurant which I sold in 2010. After 3 years in retirement I became the head chef of my friends restaurant Kilimanjaro Snack House.
What does “Snack House” mean in your culture?
Samosas, kebabs and the like is common in our culture. Continue reading “Interview with Chef Parviz Dhanani of Kilimanjaro Snack House”
Authored by Sajeda Meghji – Edited by Husein Meghji Chachi is Amina Pyarali Meghji, my mother. For as long as I can remember, she has been cooking the traditional dishes found in this cookbook, without the aid of written-down recipes. This book, which includes soups, stews, curries, snacks, rice dishes, and much more, aims to make this rich cuisine accessible to a wider audience, allowing you … Continue reading Chachi’s Kitchen Cookbook – Khoja Cooking from Kutch
I was at a Nutritionists in Industry seminar on Thursday – the focus of the day was mainly diabetes. It was a fab day – thanks to the organisers. One group of the British population that are particularly at risk from diabetes is our South Asian community. Azmina Govindji, a renowned dietitian that has appeared in the media many times representing nutrition and dietetics and … Continue reading Lynn Burns RPHN: Amazing Recipes from Ismaili Nutrition Centre
This is a favorite among the Ismaili Muslims of Kenya, and with good reason. It has an exquisite flavor and may well be one of the best chicken dishes I have ever eaten. Serve it with Indian breads, with whole-wheat pita bread, or with any rice dish.
You may use a whole chicken, cut into serving pieces, or else use just four chicken legs, as I do. All the chicken pieces must be skinned.
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 preparing a range of tasty dishes.
I’ve started this blog to track my journey in recreating my mom’s recipes. When she passed away, one regret I had was not learning all her recipes when I had the chance. Join me as through trial and error I remember her (and all the other mummys), one pot at a time.
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 and five grand children. Cooking a variety of food and … Continue reading Khatoon’s Kitchen
I am a third generation born in East Africa. My Maternal grandparents were born in Kenya, my mother was born in Uganda, and I was born in Uganda. My paternal grandparents came from Gujarat in India, my father was born in Uganda. I am the eldest of the 4 siblings. We lived in a small village in Uganda and I went to school in Kampala … Continue reading Nasim’s recipes (from Cafe Nairobi, Heavenly Bites, and Curry Pot Restaurant of Nairobi)
My name is Fareen Jadavji Jessa aka Food Mamma.I have a love of food. Making it, eating it, photographing it, watching it get made. My other loves include my son, husband and my great big family. This blog celebrates food and family.I love spending time with my little guy in the kitchen. Q, who is 4, is a great helper, especially when it comes to … Continue reading Fareen Jadavji Jessa: Food Mamma
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 Centre: Doing the Mediterranean diet, South Asian style. That article … Continue reading Eating the Mediterranean way | Savour It All
via The Localize Project Blog – This afternoon I had the pleasure to connect with Fauzia, owner of Thumbs Up Foods in Calgary, Alberta. They have a store front in Calgary where they make Samosas, Roti, Sauces, Chutney and more, all inspired by a fusion of East-African and Indian Cuisine.
The business roots date back 15 years, to the basement of their home in Calgary where Fauzia’s mother and grandmother began cooking as a hobby, Fauzia says “to keep themselves occupied.” At the time Fauzia was working full-time at a hotel in the city. Her family’s home-made samosas were so good she arranged a meeting with the food and beverage manager where she worked to taste them. No surprise, he loved them! Soon after, their samosas were listed on the hotel’s menu and things began moving quickly from that point on. Continue reading “Thumbs Up Foods: Fusion cuisine of India and Africa”
Good cooks are not born, they are made after lengthy periods of hard work, commitment and dedication, and that exceptional care is taken during all stages of food preparation and presentation. I am Ruby, was born in Kampala, Uganda and lived in Nairobi, Kenya. I came to Canada in 1974. I began my culinary education in Kenya. While still a youngster, i learned to prepare traditional and … Continue reading Ruby Rayani: Calgary’s best indian food | Ruby’s Kitchen