I met Noorbanu Nimji when she was in her early 80s, working on her fourth self-published cookbook (the first, A Spicy Touch, first published in 1986, has sold more than a quarter million copies and is practically automatically dispensed to all Ismaili newlyweds). In her kitchen, she’d snap a house dress over her good clothes – a full body apron, really – to soak gulab jamun (Indian sweets that resemble doughnut holes) in syrup, simmer chicken or pigeon peas with curry cream and deftly fold and fry samosas. I could spend hours in her kitchen watching and asking questions, absorbing her years of hands-on experience. When she finished cooking she’d snap off her house dress, revealing a perfectly tidy outfit underneath and we’d sit down at the table to eat together.
More at the source: Globe & Mail – JULIE VAN ROSENDAAL – MAY 8, 2018
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Wow! Thanks to the amazing @globeandmail food editor @dinnerwithjulie for including Noorbanu in her column today! Julie played a great role in helping us develop a look for our food styling in book four. She is a great mentor and so generous with her talents and Noorbanu and I both love her to bits! Thx for the great surprise Julie! Cheers to preserving the recipes and traditions of Canada’s cultures through our treasured elders like Noorbanu ❤️KA ___ #aspicytouch #noorbanunimji #indiancooking #indiancookbooks