Easily one of the most creative and versatile culinary personalities in Pakistan, Mrs Syed’s book is inspired by her desire to simplify Pakistani cooking for the younger generation and aspiring chefs. A comprehensive tome on Pakistani cooking, “Mrs Azra Syed’s Pakistani Cooking” includes: a basic introduction to the kitchen, required kitchen equipment, cooking terminology and tips –all of which are deemed essential to those new to cooking; an overview entitled ‘learning to cook’, which includes oft needed translations of common ingredients required in Pakistani cooking, from Urdu to English; a section of recipes specific to bread and breakfast; a chapter dedicated to extensive main course recipes from how to make a basic ‘Aaloo Gosht’ to ‘Beetroot Bhujia’ as well as a chapter dedicated to creative Pakistani snacks including ‘Noori Bangles’ and ‘Cabbage and Cheese Cutlets’. Mrs Syed’s cookbook also includes a versatile repertoire of recipes for her famous pickles and chutneys as well as a chapter dedicated to easy to make sweets and treats. A helpful feature within this cookbook is also Mrs Syed’s chapter on how best to work with leftovers. Her final chapter is dedicated to custom made menus, perfect for dinner and lunch.
