Healthy Heritage Recipes from India and Sweet Inspirations from Pakistan

Review By Lola Agondogo Hegba

The chance to try new food and recipes is too good to be missed and so being sent two cookbooks which celebrate Indian and Pakistani cuisine is a true delight.

Indian food is an internationally popular cuisine, yet it is sometimes considered to be heavy, rich and indulgent. As more people turn to healthy home cooking as an alternative to eating out, there has never been a better time for a fresh and lighter take on Indian food – one that Mira Manek is creating with her vibrant and healthy cooking style in the Saffron Soul Cookbook. With this cookbook, Mira goes back to her roots to show how basic ingredients: the lentils, vegetables, grains and most importantly the spices, are all brimming with health benefits. Inspired by her mother and grandmother’s cooking, Mira’s style of food is a modern interpretation of Indian classics, creating utterly delicious and naturally healthy dishes. If you want to cook a Saffron & Lime Chia Pot, an Indian Summer Salad, a Thali, a Masala Almond Milk or a Mango Shrikhand Cheesecake, Mira’s recipes combine the best of the core elements of Indian cooking with original health-promoting twists. Here is just one recipe that I tried which was easy to make and understand from this well put together cookbook.

Pudla Spinach pancakes with chilli yoghurt
Pudla Spinach pancakes with chilli yoghurt
This is a recipe that has true depth of flavour and such a wholesome taste! The spices work well with the chickpea, a real delight, it was excellent and super simple to do, with a family and a busy schedule this was particularly important for me. I think the next time I will make them, they will have the form of blinis accompanied with chilli yoghurt to add freshness to the dish and enjoy it in easy to eat mouthfuls. It would make the perfect aperitif. With this recipe my family and I made a beautiful discovery which we cannot wait to try again.

Pudla Spinach pancakes with chilli yoghurt

Pudla Spinach pancakes with chilli yoghurt

Saffron Soul by Mira Manek

Pudla Spinach pancakes with chilli yoghurt

The next cookbook I had the opportunity to review was Mountain Berries and Desert Spice by Sumayya Usmani. In this cookbook the author shares the exotic cuisine of her native Pakistan, sharing the secrets of her home country’s incredible and varied desserts and sweets. The book is a modern take on recipes inspired by the cultural crossroads of Pakistan, in which she explores the unique significance of the country’s traditions and geography. The 70 authentic and family recipes travel from the foothills of the Hindu Kush mountains in the north (where berries and fruits grow in abundance), via the fertile Punjab (with its rice- and grain-based desserts) to the Arabian sea in the south, where saffron- and cardamom-laced sweet recipes are a favourite. Just reading the synopsis made me hungry for more!

Mountain Berries and Desert Spice by Sumayya Usmani

Hunza barove giyaling
I was initially surprised by the texture of these pancakes given how few ingredients were needed but it still turned out to be a very good recipe.
Be careful not to put too much water. I added a little more water than expected in the recipe because as I said above, the dough appeared too much thick to me. The pancakes were perfect, true happiness … a real treat!  I was pleasantly surprised two pancakes recipes without egg and without milk! Which makes them much more digestible and light, and very good, perfect healthy alternative particularly if you are lactose intolerant or vegan.

Hunza barove giyaling

Both cookbooks were sent as gifts to review.

Mountain Berries & Desert Spice by Sumayya Usmani is published by Frances Lincoln, £20.00

Saffron Soul: Healthy, vegetarian heritage recipes from India by Mira Manek published by Jacqui Small £20.00

Organic Greek Food

An Organic Greek Food Experience

I was recently invited to attend an event showcasing a range of Organic Greek Food in London at the Andaz Hotel in Liverpool Street. The room was full of foodies, brand representatives and food entrepreneurs who were all there to learn more about the range of organic Greek food available on the food market. We were welcomed with some great speeches which uncovered the health benefits of greek extra virgin olive oil, currents, legumes and cheeses.  Mr. Altanis Apostolos the Executive Chef at Hyatt Regency Thessaloniki, who traveled in from Greece especially for the event

This was quite simply one of the best buffets I have ever had and I can honestly say that the ingredients tasted just as good as they looked. Brands on display included Panegialios Association Union (raisins and currents), Mani Blauel (olives and olive oil), Kourellas (dairy products), Crocus Kozani (beverages), Mediterra S.A (food distribution) and Arosis (agriculture). The menu included traditional greek salad, grilled manouri cheese with marinated raisins and arugguia, feta cheese panna cotta, sea bass fillet with celery root and chicken risotto with sun dried tomatoes, kefalotiri cheese and anthotiro cream cheese. The health benefits of organic foods have always been something that the food industry have pushed but quality of these foods in particular are commendable. My favourite dishes were the mixed salads, so simple and yet so fresh and the risotto, which was absolutely delicious with a perfect creamy texture. Organic Greek Food Organic Greek Food Organic Greek Food

For more information on Organic Greek Food visit