Passage to East Africa: A Cookbook of East African Ismaili and Indian cuisine

This book is excellent and the recipes are great just like my late mother used to make. I showed it to my family and my son immediately claimed it to be his present for his birthday. So today I ordered a 2nd book as my wife wants one to cook the recipes of food we used to eat in East Africa and what our parents used to make. 🌷❤️

This is by far one of the best Indian cook books I have used. Beautifully written, photographs that make one hungry and recipes that are easy to follow.Definitely a must for all cooks. Thank you Shenaz! Am going to be gifting some too.

The author is not only a good cook, but she can write an amazing and captivating cookbook.It exceeded my expectations!Great value for the price.Easy to make recipes. I highly recommend this cookbook to people who love cooking a great tasting meal!

Food is generally never thought of as an oral historical record of immigrants. As they move from one continent to another, change occurs. Food preparation evolves and continues to evolve in the new setting due to substitutions, scarcity and new foods. Examples are introduction of potatoes (Latin America) and tomatoes (Mediteranea) to the Indian palate in India. Cassava (Muhogo ) was introduced in Africa and became part of the Ismaili cuisines in Africa.This is a rare and valuable immigrant cookbook showing the evolution of Ismaili Gujarati Indian cooking in East Africa from the 1830's onwards to 1990's or so. Due to nationalization and expulsions of the Indian diaspora of the Gujrati and Katchi Indian communities in East and Central Africa, this type of cooking almost extinct in Africa. It has new homes in the UK, Canada, EU and the USA.I have tried some of the recipes and they are so good. I think you will enjoy them as well if you are prepared to try them out and enjoy the process of making them your own. Thats what I will be doing.

"Passage to East Africa: A Cookbook of East African Ismaili and Indian Cuisine" is a culinary treasure that invites its readers on a delightful journey through the rich and diverse food cultures of East Africa, the Ismaili community, and the Indian subcontinent. This cookbook is not just a collection of recipes; it's a vibrant narrative that weaves together the flavors, spices, and traditions that define East African, Ismaili, and Indian cuisines.The book excels in its ability to demystify the complex flavors and techniques of East African and Indian cooking, making it accessible to cooks of all skill levels. From savory starters to delectable desserts, each recipe is meticulously detailed, ensuring readers can recreate the authentic tastes of these rich culinary traditions in their own kitchens.What sets this cookbook apart is its commitment to cultural storytelling. Through its pages, readers gain insights into the historical and cultural contexts that have shaped these cuisines. It's a celebration of culinary diversity, showcasing how food can be a powerful connector of people and traditions.The photography in "Passage to East Africa" deserves special mention. Each dish is beautifully presented, with photographs that capture the essence and vibrancy of East African, Ismaili, and Indian foods. These images not only serve as a visual guide but also inspire readers to explore these cuisines further.One of the book's strengths is its emphasis on the use of fresh, local ingredients, which aligns with contemporary interests in healthy and sustainable eating. Additionally, the inclusion of vegetarian and vegan options ensures that there's something for everyone, regardless of dietary preferences.In conclusion, "Passage to East Africa: A Cookbook of East African Ismaili and Indian Cuisine" is an essential addition to the library of anyone passionate about exploring the depth and breadth of these rich culinary landscapes. It's more than a cookbook—it's an invitation to embark on a gastronomic journey that promises to enlighten, entertain, and, most importantly, satisfy the soul.

I opened the book and noticed right away that a Note to readers about measurements and other miscellaneous information. This is important as I always have issues with books that only mention measurements of their countries. Shenaz has taken the time to explain and also shown photos of spices which is very helpful. So far I have attempted 2 recipes and plan on trying some more as time and occasion permits.I am sure it was a lot of work to put it all together and you deserve accolades for the fine work done.

I have read and looked thru this collection, then we made a couple of recipes. This took as back to the remembrance of the people who created them and the final artist touch put by the autor Shenaz Shamji. I can’t wait to try some more delicious recipes, actual I am excited to try them. This book will and can be passed down to the next generation, who will remeber the people, food and the passage and journey taken by our families. Bravo

A fun cookbook with colorful illustration and interesting stories. Most importantly the recipes are very easy to follow.

"Passage to East Africa" by Shenaz Shamji offers a delightful exploration into the vibrant cuisine of East African Indian and Ismaili cuisine. The book elegantly captures the fusion of Indian and East African flavors, presenting an anthology of meticulously curated recipes. Shenaz's dedication shines as she shares her family's culinary heritage, meticulously testing and documenting recipes over the years.Each recipe is meticulously crafted, with clear instructions and accompanied by captivating imagery. They serve as a testament to Shenaz's culinary expertise and deep-rooted passion for cooking. Among our favorites is the keemu nu saak, a dish we eagerly anticipate making time and again.What truly sets this book apart is its dual role as a culinary guide and a family memoir. Through the lens of the Babul and Shamji families, readers embark on a journey from India to East Africa, then to England and North America. The inclusion of family photographs throughout creates an intimate connection, inviting readers to feel like part of the family narrative."Passage to East Africa" is a splendid addition to any cookbook collection, offering accessible yet flavorful recipes that provide a window into another culture's culinary heritage.

I recently had the pleasure of diving into the culinary world presented in "Passage to East Africa: A Cookbook of East African Ismaili and Indian Cuisine," and I must say it was a delightful experience from start to finish. This cookbook is not just a collection of recipes; it's a vivid tapestry that beautifully weaves together the rich cultural heritage and diverse flavors of East Africa.One of the standout features of this cookbook is its meticulous attention to detail. The author has taken great care to provide clear and concise instructions, making the recipes accessible even for those new to East African and Indian cuisine. The step-by-step guides are accompanied by vibrant photographs that not only showcase the final dishes but also capture the essence of the ingredients and the cooking process.The diversity of recipes is truly commendable. From savory stews to fragrant biryanis, the cookbook covers a wide range of dishes that represent the unique blend of flavors found in East African Ismaili and Indian cooking. Each recipe is accompanied by insightful anecdotes and personal stories, adding a personal touch that enhances the overall reading experience.I appreciate how the cookbook pays homage to the cultural roots of the recipes, providing readers with a deeper understanding of the significance of each dish. The inclusion of historical and cultural notes adds an extra layer of richness to the book, turning it into more than just a cookbook but a cultural exploration.What sets "Passage to East Africa" apart is its ability to cater to both beginners and seasoned cooks. The author strikes a perfect balance between authenticity and approachability, making it easy for anyone to recreate these flavorful dishes in their own kitchen.

In her writing, the author invites you, introduces you to her family and tells you whose recipe it is.The recipes are easy to follow with plenty of good photos. You have to be careful with serving size and ingredients. For example, If you plan on serving three but the recipe serves 12, then reducing all ingredients to a quarter does not necessarily work well. Spices tend to be out of sync unless you are an experienced cook and you adjust accordingly. If you are a beginner, then this may not be a suitable book if you are planning on cooking South Asian food and want to adjust serving size other than the one in the recipe. Some recipe serves 300. All the recipes I’ve tried work well and are delicious. A little bit on the ‘rich’ side nutritionally but that’s a choice you have to make. Good book. Highly recommended.

A very clear and precise recipe book with clear instructions and delicious recipes. A fusion of cultural cookery. Comfort food. Reminds me of my childhood.The author is very skilled and knowledgeable with East African cookery. Will highly recommend. Thank you for a fabulous book.

I have a collection of cookbooks in my library but " Passage to East Africa" by Shenaz Shamji stands out. It is one of a kind. It has history and tells a story. It is not just a recipe book but a piece of Art.It is attractive, colourful and the recipes are well presented with photos.For me, who was born in E.Africa and lived there for several years, it is a walk down the memory lane. It awakens all the fond memories I have of the foods my mom used to make which I can now continue through this book. One day it will be passed on to my children, so that my memories will live on through them.Thank you, Shenaz Shamji for taking the time in putting this precious book together and making it available to the general public to enjoy!Naznin Rahemtulla-Hebert