Foreword

I write this foreword with the greatest of pleasure because each meal that I have had (hundreds over the years) was full of goodness and cheer, prepared with care and imagination and presented with style. Even the dishes that looked simple had hidden subtleties that teased the taste buds.

One of the foundations of Pakistani cooking is that with time dishes end up tasting the same; and cooks fall into the trap of the same formula with the common base taking over the flavors. Not so here, Salma Bibi’s dishes are diverse and delicious.

Some of the dishes that seem and sound exotic are surprisingly simple. Perhaps we should look at the writer’s keen interest and expertise in floral arts, where color, foliage and blooms blend into a magical spray and the “voila” is always enthusiastic when the dish appears and one savors the first morsel

In the Fried Prawn Masala we can taste the prawns and then the masala, in the Daal Chaaul Khatta – it is the batts that comes through first. The Nabari is divine and I have not had better yet! The Goanese Chicken Curry is as good as what my Khalajan cook in Mumbai prepared when we visited that elegant lady straight from the boarding school.

Every fish dish is a treat and to get the crackle right in the crisp Chinese fish is pure magic; one doesn’t have to go “fishing” in the fish we, the balance of rice and fish is just right.

I have always eaten well at this table over the last forty years and I am extremely grateful that the author has decided to share her recipes and secrets.

Please enjoy these dishes, preparing and sharing them, try playing guessing games and working out the condiments all these were served with a lot of affection, which is the secret base of Salma’s artistry.

Shamim S. Khan

Principal,

Aitchison College

Lahore