Weekend Reads

Hello, lovelies.

I’ve been feeling a bit inundated with social media these days – so many interesting articles to read out there, but sometimes I wish they could be curated by someone. Don’t you feel that way? I’m putting together a list of five of my favourites, which I will share with you each Friday. Buon Weekend x

For those of you who want to write more – this really motivated me: ‘True Grit, How to Build Up Your Resilience‘. They say, if you can write, you’re a writer. 

This reminds me of one of the best pieces I ever read, regarding productivity. Jerry Seinfeld is right – don’t break that chain, keep doing what you do every single day.

Have you gone analogue as of late? I have; I keep my pen and journal on me all the time. I have had chronic pain because of my RSI for the past 6 months now, so typing (depending on my flare days) can be very painful at times (on my left hand, especially). Here’s a lovely piece on ‘The Radical Notion to Return to Handwriting‘.

I’ve recently started reading from a Kindle (here is my profile on GoodReads)- and just last week I started listening to an audiobook – it feels a bit strange, but I am getting used to it. I’m reading this novel right now- a dark take on marriage – have any of you read it? Do you like audiobooks?

This is how the Big Whigs self-publish their cookery books – with $750,000 to $830,000, which includes a Kickstarter campaign.


My Article in Food52 – Ami’s Aloo Anday

I wrote a piece for Food52 a few weeks ago – about the humble ‘Aloo Anday’ – the recipe is below (since this was for a US-based website, the measurements are in Imperial units).

Ami’s Aloo Anday – Egg and Potato Curry, in the Pakistani Manner

Serves 4, with a side of rice or flatbread of your choice

*1 pound Yukon Gold potatoes
*2 tablespoons neutral oil (I use grapeseed)
*2 shallots, thinly sliced
*2 garlic cloves, crushed
*1-inch nub ginger, peeled and thinly sliced
*2 cups tomato sauce
*1/4 teaspoon ground turmeric
*1/2 teaspoon roasted cumin powder (jeera)
*2 cups boiling water
*1/2 teaspoon red chili powder
*Sea salt, to taste
*4 eggs
*1 handful assorted fresh herbs of your choice

*Peel potatoes and cut each into 8 pieces. Place in a bowl of cold water.
*Heat a large heavy-bottomed pot with a lid over medium heat. Add the oil.
*When hot, sauté shallots, 2 to 3 minutes, till they begin to turn golden.
*Add garlic and ginger.
*As soon as the shallots turn a nutty brown, add tomato sauce, turmeric, and roasted cumin powder. (The contents will sputter.)
*Reduce the heat and allow it to simmer for 5 minutes.
*Transfer contents to a blender (you can use an immersion blender, too) and process till the shallots, ginger, and garlic are blended and you have a silky sauce. Loosen the sauce with a bit of water, if needed.
*Transfer back into the pot, and add potatoes and boiling water. Cover with lid and allow potatoes to cook for 20 to 30 minutes.
*Meanwhile, bring another pot of water to a boil; add the eggs, boil for 8 minutes, then transfer to an ice bath. Once cool, peel and halve.
*When the potatoes are ready, they will be fork tender. Mash 2 of the potato pieces with your fork and stir into the sauce.
*Add red chili powder and sea salt, to taste. Transfer into a serving dish and place egg halves on top.
*Adorn with your favorite fresh herbs and enjoy with steamed basmati rice or naan and cooling raita.

Spice Spoon in the Adriatic Times Magazine

Hello, lovelies – This summer, we travelled to Croatia for a family holiday. We flew into Split, and then took the ferry to spend the week on the tiny and beautiful island of Vis. I was interviewed by the Adriatic Times, a Croatian magazine, about our trip there. I hope you enjoy reading it.

Here is the hi-res version.  Happy Wednesday, shayma x

shayma-saadat-adriatic-times1 shayma-saadat-adriatic-times2

Spice Spoon in GT Magazine October 1-15 Issue


Hello, everyone – I was featured in Pakistan’s GT Magazine – the link to full interview is here.

Thanks so much for reading! Buon Weekend x