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Simple, sweet and spicy recipes
Hamida Suleman and her husband Mohamed returned to Dubai after four years in Vancouver, Canada.
![]() Hamida Suleman |
Hamida Suleman and her husband Mohamed returned to Dubai after four years in Vancouver, Canada. Prior to their migration, they were residents of Dubai for over two decades. It was in Vancouver that Hamida co-authored a cookery book titled Simply Indian. A blend of sweet and spicy recipes from India, Pakistan and East Africa.Simply Indian is selling well in Canada and can be ordered online at www.amazon.com.
The book published by Whitecap Publishers Incorporated was launched in September and covers recipes under various sections like vegetarian, non-vegetarian, rice, bread, chutney and dessert. The recipes are easy to cook and well-illustrated. Hamida has also included interesting anecdotes with the recipes, which tell the readers how she learned it. "The book took around three years to complete. I was supported by my friend and co-author Tahera Ravji. We were told by our publishers that Indian cooking is popular in Canada and hence we came up with Simply Indian," said Hamida.
"I have been fond of cooking from a young age," she said. "I was born in Arusha, Tanzania, in a large Tanzanian family of Indian origin. My love for the kitchen developed at 12," she added.
"Traditionally, in an Indian family the mother would start training the eldest daughter for the daily household chores to groom her to become an efficient wife. My training for household chores and preparation of meals came at an early age when my elder sister got married. My mom was a great cook, she still is. I was fascinated with her cooking and vowed to master it," said Hamida.
"After I got married, I had the opportunity to sharpen my culinary skills as my husband and in-laws had a liking for sumptuous food. They appreciated the variety of dishes I produced for the family.I must give the credit to my family for encouraging me and supporting me through out."
During her long stay in Dubai, Hamida came across many kitchen-loving homemakers of Indian, Pakistani and Middle Eastern origins. From them she learned their favourite dishes.In turn, she taught them the East African coastal specialties. Before she left for Canada she compiled a list of recipes and gave copies to all her friends.
"In Vancouver I won various cooking competitions and also conducted cooking classes. All those who had tasted my food insisted that I write a cookery book," she said.
Back in Dubai, Hamida resumed sharing her culinary art. She has conducted several cooking demonstrations at her residence in Mirdif.She has also been cooking sweets for the Satwa Mosque.
Asked if she was writing another book, Suleman said, "Yes. I am now concentrating on a book of recipes of international cuisine."
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