(MENAFN- The Peninsula) Ayeni Olusegun/ The Peninsula
The cuisines of the Indian subcontinent are characterised by their spice and flavours distinct only to the region. In particular, Pakistani cuisine is a blend of various regional cooking traditions of Central Asia and the subcontinent.
The cuisine and cooking styles vary from Karachi to Punjab, highlighting Pakistan's rich ethnic and cultural diversity.
For Doha-based Pakistani blogger and photographer and now author Shehar Bano Rizvi, (pictured) Pakistani food is all about family which she beautifully brings to life in her new book.
Virsa - A Culinary Journey From Agra to Karachi' is a cookbook with authentic and straightforward Pakistani family recipes passed down from generation to generation. It is specifically designed for beginners but also features more complicated recipes for experienced cooks.
Virsa which means ‘Heritage' in Urdu, caters to everyone irrespective of their level of culinary skills. The cookbook was initially conceptualized as a tribute to the author's mother. It, however, transformed into an homage to both of her parents, expanding the family legacy. It includes guides in both languages, English and Urdu, with categories such as desi cooking styles guide, homemade spice blends guide, and a visual lentil guide for beginners who are stepping in the kitchen for the first time.
'I think what makes Virsa stand out is that it is not just a collection of recipes, but also a collection of memories and stories of someone who grew up in the Indian subcontinent. Many people have been able to relate to these stories of their mum and grandmother cooking these dishes and family conversations around the dinner table, Rizvi said.
Born in Karachi, Rizvi is a certified Project Management Professional (PMP) and a Software Engineer by profession. A Pakistani expatriate living in Qatar since 2004, she gave up her career to be a hands-on mother. Rizvi began her culinary journey with minimal cooking experience but has now developed a successful blog with a recipe section that has gained tremendous popularity due to its detailed and easy to follow recipes.
'The Pakistani food featured in this book has travelled from Agra India, where my family used to live before the partition of India. These recipes are made with simple ingredients and a blend of spices that makes it very flavourful. Pakistani/Indian food has a lot in common because of their shared roots, she added.
The book officially launched recently and has been well received in Qatar and Canada. Before the formal launch, the first set of copies was completely sold out.
'The response to this book has been phenomenal, more than I could ever imagine. Most of the copies were pre-booked even before the actual launch! We sold out in Qatar, the US, and Canada within a few hours! We had to reprint even before the launch; that is something that my publisher back in Pakistan said has never happened in 10 years of their publishing house.
'I think this book has struck an emotional chord with people. There has been a lot of love pouring in for this book, especially from the overseas Pakistanis/Indians as they say it reminds them of home and family, Rizvi noted.
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