Summers Under the Tamarind Tree is a book that you need to get yourself, particularly if you like what is popularly known as ‘desi’ or Indian cooking.



The first thing that caught my eye were the pictures in this book. They captured vignettes of life in Pakistan in glorious colour. They were a reminder of how similar our two nations are and of the common roots we share. They included generic images of life in Pakistan as also family pictures.

Beginning with a bit of family history, the author quickly shifts to talking about the methods of cooking that elevate a dish, and then to sharing the recipes of the dishes that graced her own table.

The author talks about traditional methods of cooking like bhunai, tadka, dum, dhuri (smoking). The latter is guaranteed to raise the flavour of a dish by many notches. Andaza as a way to navigate cooking is commonplace across the Indian subcontinent.

The book is directed at a Western audience and reminds them to learn to play with spice, something cooks and aficionados of the cuisine of the Indian subcontinent know instinctively. Such readers have much to learn from the chapters on spice blends.

The dishes include cholay ka salan (chickpea curry with tomatoes), aloo ki bhujia (spicy potatoes with nigella seeds and fenugreek), khagina (spicy scrambled egg with tomatoes and coriander—in India we call this dish bhurji), sweet semolina halva (with pistachio and rose water) and sabudana kheer (tapioca pearls with coconut and pistachio dust). As far as I was concerned, it read like the description of our staples and favourites.

Then there was bhutta (barbecued corn with chilli and lime), Hyderabadi-style samosas (filled with red onion mint and green chilli), spiced lentil bun kebabs—dishes whose flavours I can endorse from my experience this side of the fence.

There were other delicious dishes that one could have as treats. These included apple pakoras spiced with chaat masala, dahi vadas, shakarkandi (baked sweet potato with chaat masala).

But some things were new to me. The onomatopoeic sounding kat-a-kat (stir-fried and steamed chicken liver and kidneys) and sweet potato and squash parathas.

The bread staples included tandoori roti, naan, puris and makkai ki roti.

The rice recipes included khichdi and mutton pulao, attock chana rijai (minus the chana, this is the brown rice made by our Parsi community), Afghani lamb pulao, saffron rice, meatball and beef pulao.

The meat dishes included coal-smoked Bihari beef kababs, Railway mutton curry, coal smoked lamb keema, Peshawari namkeen gosht, Punjabi aloo gosht, attock chapli kabab, lamb karahi with fennel and coriander, mutton chops. Rose garam masala and Hunter beef were new to me.

The chicken delicacies included Baluchi-style chicken sajji, masaledar batair (spicy stir-friend quail), karahi ginger chicken, Karachi-style chicken tikka, Lahori chargha, chicken makhni handi (with coconut milk and fenugreek), Lahori murgh chholey (chickpea and chicken curry).

I can only imagine how fantastic the flavours of all these dishes would be,

My only grouse was that the book should have been proofread better. Not that you’d notice.

This was one book whose photos alone should make your mouth water. It deserves a place on your kitchen bookshelf.

This is a gorgeous cookbook with stories about Pakistan and the author's childhood. The photography is stunning. The author lives in London, so Americans may find some of the terminology and ingredients unusual. While this is a stunning book that would be a fantastic gift for the right person, I don't think it is something I would buy for myself. Definitely check it out if you like to try (or are familiar with) Pakistani flavors.

Being English with non-atrophied tastebuds, food from the north of the Indian subcontinent forms a significant part of my memory and preferable diet. And yet, somehow, there’s little said about explicitly Pakistani food. Well, if you want to put that right, get this book and read away. It’ll transport you to Usmani’s childhood, leave you very hungry, and then suggest excellent ways to correct this. Also definitely recommended.

"Summers Under the Tamarind Tree" is truly Sumayya Usmani's love letter to Pakistan. Interwoven with stories of her childhood and the role food plays in the Pakistani society, it overs a diverse look at the different cuisines the country has to offer. It gives a unique voice and distinguishes Pakistani food as more than just the general South Asian category. As I was flipping through the pages, I actually found a recipe that I ended up making that same day and that'll surely become a regular in my rotation. Between the gorgeous photography, captivating prose, and the food itself, this one's definitely worth keeping in your kitchen.

Sumayya Usman's Summers Under the Tamarind Tree is a must-buy cookbook for lovers of South Asian foods. Filled with nostalgia for summers in the author’s native Pakistan with her mother and grandmother, the book provides easy-to-follow illustrated recipes made with ingredients obtainable in your supermarket with occasional trips to your local South Asian market or through online purchases delivered to your door. Whether your preference is hot and spicy or milder, you will find 100+ recipes for masalas, meats, breads, desserts, and more. An especially helpful feature is the author’s explanations of Pakistani cooking processes. As former host mom to a Pakistani exchange student, who introduced my family to similar tastes, I will be keeping a bit of Pakistan on our dinner table.

📚 "Summers Under the Tamarind Tree" Cookbook Review 🌿🍴
Author: Sumayya Usmani
Rating: Solid 3 stars. A beautiful book that read as part cookbook, part travelogue. Definitely worth a look. The recipes can be complicated or contain ingredients not easily found in American stores.

🌻 Vibrant Culinary Journey: I often read cookbooks like this as a form of graphic novel, especially cookbooks from cuisines I don't know well, and in this case, from a country I may likely never experience firsthand. I loved being able to explore the rich flavors and diverse cuisines of Pakistan through Sumayya Usmani's beautifully curated recipes.

🍽️ Exquisite Photography: The cookbook is a visual delight, with stunning images that transport you to the heart of Pakistani kitchens and outdoor feasts. I love the vibrant, saturated colors of the dishes.

🌶️ Cultural Insights: Usmani weaves origin, personal stories and cultural anecdotes, giving context to the dishes and offering a deeper connection to the cuisine. By halfway through, I could smell the spices, and the flowers in Nani’s garden.

🥘 Flavorful Diversity: From aromatic curries to refreshing drinks, the cookbook offers a wide range of recipes that showcase the depth and breadth of Pakistani cooking. As I usually find with authentic Middle Eastern and Asian recipes, the ingredient lists are long and the recipes often detailed and may take longer than I can dedicate for dinner. I’m definitely more of a “fix and forget it” cook but I read this type of cookbook as aspirational and will take an afternoon to try out one of these recipes soon.

👩‍🍳 Accessible Instructions: On the note of aspiration, whether you're a seasoned cook or a novice, the cookbook's clear instructions and tips ensure success in recreating these authentic dishes. I especially appreciate the section on specific cooking methods related to the dishes. Every culture and cuisine has their own tips and tricks and things that grandmothers just knew and taught, but are rarely written down.

🍽️ Must-Try Recipes: Don't miss the mouthwatering mango lassi, Dadi’s turnip kebabs, and delectable street food classics that make this cookbook a treasure trove of culinary delights. I especially love mango and cardamom, the presence of both is what drew me to read this book, so I think my first attempt at a recipe will be the Sheermal bread.

🌱 A True Culinary Gem: "Summers Under the Tamarind Tree" offers not just recipes, but a glimpse into the heart and soul of Pakistani food culture, making it a must-have for any adventurous home cook. 🍽️📖 #CookbookReview #SummersUnderTheTamarindTree #FoodieFaves

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“Summers Under the Tamarind Tree: Recipes and Memories From Pakistan” by Sumayya Usmani is a contemporary Pakistani cookbook that celebrates the diverse and often overlooked cuisine of this beautiful country.

Winner of the ‘Best First Book’ award at the Gourmand World Cookbook Awards in 2016, the author, Sumayya Usmani, a former lawyer turned food writer and cookery teacher, takes us on a culinary journey through Pakistan. With over 100 recipes, she captures the rich and aromatic pleasure of Pakistani cooking while paying homage to her heritage and the traditions passed down from her grandmother and mother, with whom she spent a joyful childhood in the kitchen.

Pakistani cuisine, while distinct in its own right, is influenced by some of the world’s greatest culinary traditions. With its vast coastline, it features spiced seafood and incredible fish dishes. Its borders with Iran, Afghanistan, India, and China bring together a fusion of Arabic, Persian, and various Asian flavors.In this book, you will experience the wonderful flavors of Pakistan through dishes such as the spicy potatoes with nigella seeds and fenugreek known as aloo ki bhujia, Hyderabadi-style samosas filled with red onion, mint, and green chili, and sweet potato and squash parathas. Other highlights include the Attock chapli kebab, a mince beef flat kebab served with pomegranate chutney, and the cardamom and coconut mattha lassi. These are just a few examples of the sensational recipes waiting to be discovered.

“Summers Under the Tamarind Tree” is not only a beautiful cookbook but also an immersive experience. The author’s vivid descriptions of sights, sounds, aromas, and tastes make the book come alive. The layout is well-designed, complemented by stunning colored photos that enhance the overall appeal. The recipes are easy to follow, making it accessible to both seasoned cooks and beginners. This book is a perfect addition to any foodie’s cookbook collection, as it offers a delightful exploration of Pakistani cuisine.

**ARC Via NetGalley**

This is a lovely book in which to discover Pakistani cooking techniques, ingredients,and dishes in vast array. Beautifully illustrated, the volume is also a memoir piece relating family moments by highlighting the foods and recipes fondly remembered. Several chapters featuring meats, fish, and poultry are included, so this may be more informational than practical for vegetarian readers.

I really enjoy cook books and you will understand that I appreciated this one when I say that I've already successfully made three recipes from this book having downloaded it only a week ago. What a treat. I'm looking forward to asking for a copy in print so as to really appreciate the photos and be able to access the recipes from my kitchen shelf.

This is an updated version of Sumayya's 2016 book with the same name. It's an enchanting introduction to Pakistani cooking that is often overlooked. Who would have thought, for example, that there are so many different masalas. This is a great book for your shelf (if it is not already there). There are plenty of mouthwatering dishes you'll love to try.

I received a copy of this book through NetGalley in exchange for an honest review.

This is an interesting book. The strength is really in the memoir piece of this book as Usmani talks about childhood and family recipes. There's a variety of recipes in this book, including some I hadn't heard of before which is interesting. It's different from a lot of Pakistani or Indian recipe books which makes it more intriguing.

Overall an interesting find.

A great, well written and interesting book to read. Cookbook, memoir, stories and food. All go hand in hand in this lovely book.

Loved the family and food stories, the photos and best of all the recipes. I love recipes.
A great read and a fun way to experiment with new foods and ingredients. Love it.

Thank you NetGalley and Quarto Publishing Group – White Lion for giving me the opportunity to read and review this book.

This is an absolutely beautiful book. Clear, easy to follow instructions for classic and modern Pakistan cuisine. I very much appreciate the design and gorgeous photographs of many of the dishes.

The author begins with a short description of traditional Pakistani cooking processes that help food taste such as tarka or bhagar (tempering), dum (steaming), dhuni (smoking) and galavat (tenderizing). Then she provides an interesting note on spicing and gives the reader several family masala blend recipes, These early notes set the stage for the reader to move into the recipes themselves. I was very pleased with the recipe writing--as an experienced cook who is not particularly knowledgable about the cooking of this particular region, I felt that the recipes were perfectly pitched: clear and detailed enough without getting into the weeds. The author assumes general competence, but not expertise.

I knew that this was going to be the right fit for me when I began flagging pages of interest. When a book has over twenty flags, I know that I am going to be using the cookbook a great deal, and that it will be well worth purchasing a hard copy of the book.

I began cooking with the recipe for salted lemon preserves, which is similar to another Persian recipe that I use often. This version, however, adds chopped green chiles to the preserved lemons, which creates an entirely new flavor base. I also loved the recipe for Attock chana rijai (chickpea and umin pulao with brown rice).

There are many recipes that I plan to make--the next in the queue will be: Attock chapli kebab (Minced beef flat kebab with pomegranate chutney) as the pomegranate chutney looks delicious; a really lovely nutty saffron rice dish that calls for raisins and pistachios; and sweet potato and squash parathas, which look different from any that I have tried before. I'm also eager to try the apple pakoras spiced with chaat masala. Finally, I think I just might cook through the entire chapter on chutneys and pickles.

Let's just say that I expect to be digging into this book many times over the summer.

My thanks to the publisher, Quarto, and NetGalley for providing an advance copy.

"Summers Under the Tamarind Tree" really brings forth a feeling of summers in the Indian subcontinent, where I spent many a year. Some of the recipes invoke nostalgia, although there is a little difference in the exact recipes between those cooked in Northern India and Pakistan.

This book is full of wonderful recipes for masalas, breads, street snacks, meats and sweets.A particular favourite of mine is the Afghani lamb pulao, which was among the recipes I tried. It was really easy to make and has amazing flavours. Another flavoursome but easy to make recipe is karhai ginger chicken, with bursts with the sharpness of ginger and tastes amazing with a naan.

A must buy if you love South-East Asian cuisine!

As a lover of curry and baking cooking books this book looks devine. I used to eat in a .Pakistani restaurant when I visited SE Asia and the food was delicious. This book is not new to me as I bought this book in 2016. I was very disappointed with the outcomes of the dishes that I cooked as the flavour wasn't there. It has remained on my shelf unused since.

Beautifully written and accompanied by stunning photographs. I'm especially looking forward to trying the Hyderabadi-style samosas and Karhai ginger chicken.

Synopsis (from Netgalley, the provider of the book for me to review.)
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Summers Under the Tamarind Tree is a contemporary Pakistani cookbook celebrating the varied, exciting and often-overlooked cuisine of a beautiful country.

Winner 'Best First Book' - Gourmand World Cookbook Awards 2016

Former lawyer-turned-food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes as she celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother. While remaining uniquely its own, Pakistani food is influenced by some of the world's greatest cuisines. With a rich coastline, it enjoys spiced seafood and amazing fish dishes; while its borders with Iran, Afghanistan, India and China ensure strong Arabic, Persian and varied Asian flavours.

Experience the wonderful flavours of Pakistan with:
Aloo ki bhujia (spicy potatoes with nigella seeds and fenugreek)
Hyderabadi-style samosas, filled with red onion, mint and green chilli
Sweet potato and squash parathas
Attock chapli kebab (mince beef flat kebab with pomegranate chutney)
Cardamom and coconut mattha lassi, and many more sensational recipes.

Learn to cook some of the rich, varied and delicious Pakistani dishes with this beautiful showcase of the exotic yet achievable recipes of Pakistan.
It appears that this book is a re-release of an award-winning book first published in 2016- and what a lovely book. Hubby never wants to go out for Pakistani (or Indian or anything from South Asia!) food as he is convinced that he would hate it: this is a way for me to make it at home and surprise him. (He has eaten a curry given to him by his former co-worker and liked it, but trying to explain that “a curry” could mean about a billion different dishes depending upon the country, region, religion of the cook, etc. etc. etc.)

I can see this book flying off the shelves as most of the new restaurants where I live are South Asian and the smell coming off the kitchen when in the parking lot is enough to entice someone to come indoors…we have one right across the street from our home that calls to me daily.
Great recipes, great instructions: I can see why this won that award and I will highly recommend it to friends, family, patrons and food lovers alike.