Sumayya Usmani

Born 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 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, Demuths Cookery School in Bath and many other cookery schools across the U.K.

Sumayya’s debut memoir cookbook on Pakistani cuisine ‘Summers under the Tamarind Tree’ was published by Frances Lincoln in April 2016. The book was shortlisted for the Food & Travel Awards 2016, the Edward Stanford Travel Writing Awards 2016, and was voted a cookbook of the year in many publications including The Guardian, Independent, Irish Times and Sunday Herald. Her second book ‘Mountain Berries and Desert Spice’ launched in April 2017.

Sumayya has appeared on Madhur Jaffrey’s Good Food Channel programme Curry Nation, with her recipes featuring in the book of the same name. She has also created menus for collaborative events with award-winning restaurants Kinara Kitchen in Dublin and with Cail Bruich in Glasgow.

MENU

WELCOME DRINK

Grapefruit and mint chaat cocktail

CANAPES

Spring greens, pea, moong pakora (V) with tamarind and jaggery chutney

Red onion, chervil, dried rice and dill samosa (V)

FIRST COURSE

Romano peppers roasted with tamarind daal, pomegranate, black salt and berry chutney

SECOND COURSE

Chitrali mishi black eyed beans, crème fraiche, berbs, black cumin (V)

or

Lahori style seasonal fish, chickpea batter, ajwain with coriander chutney

THIRD COURSE

Spring lamb chops with rose petal garam masala, curry leaf tomato chutney,

or

Beetroot and potato tikki, five daal stew, spring herbed salad (V)

Served with  -  Wild garlic, dill and coriander biryani,  nuts in saffron ghee &  Naan breads

FOURTH COURSE

Rose water and cardamom rice pudding brulee with caramelized nectarine and apricots compote

TO FINISH 

Coffee / tea

Pistachio and coconut vermicelli balls