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Since she was a child Sumayya Usmani has been fascinated by the idea a recipe could turn out differently when it was cooked by someone else, that...

Across India and Pakistan, there are many versions of the scrambled egg dish, from simple to complex, sweet to savoury.

How to make the perfect keema – recipe Rich and spicy: Felicity Cloake’s perfect keema. Photograph: Dan Matthews/The Guardian. Food styling: Loïc Parisot. Rich and spicy: Felicity Cloake’s perfect keema. Photograph: Dan Matthews/The Guardian. Food styling: Loïc Parisot. Every culture has its favourite mince dishes, and the Indian subcontinent’s version is rich in flavour, velvety in texture and aromatically spiced Wed 24 Feb 2021 07.00 EST The humble status of mince, so often the final resting place for old meat scraps or less glamorous cuts, is summed up perfectly ...

Clarkston-based Sumayya Usmani recently turned to narrative writing after having started out writing cookbooks. Originally from Karachi, Pakistan, Usmani practised law for 12 years before taking up writing professionally, seeking to touch the hearts of Asian readers and inspire others through personal and human stories of food, culture and history. She has written two cookbooks on Pakistani culture – Summers Under the Tamarind Tree, which won the Gourmand Award for Best First Cookbook, and Mountain Berries and Desert Spice, which was shortlisted for the Food and Travel Awards. Usman...

Pakistani-born author Sumayya Usmani and Indian chef Vivek Singh, share the mistakes amateur cooks commonly make when trying to perfect an authentic curry.