I am back with another fabulous homecook who is juggling many roles while serving delicious homecooked meals to her family. I have known Huma for more than a year now and must say her way of styling the food and photography skills doesn’t get unnoticed in every post she writes on Gheza-e-Shiriin, a name that is a mix of Urdu and Persian for Food and Sweet. Her recipes echoes from different states she has lived, weaving memories from Gujarat, Rajasthan and Maharashtra which are a melting pot of different cultures and cuisines.
Join me as I know Huma and her journey more –
Please tell us who you are and where do you come from?
Huma Kalim. I am an Indian coming from a beautiful city of Vadodara, Gujarat and blog at Gheza-e-Shiriin. A part time blogger and a full time assistant to my hubby in his business. When I am stressed with the overall business part, my blog comes to my rescue. Where I ramble my experiences and tales associated with my recipes. I love to cook and share my cooking with everyone. Coming from a family of educators,teaching is in my blood. So this is my way of teaching and sharing whatever I have learnt.
How did you develop your interest in cooking?
You can say I was more inclined toward cooking. During winters my Nani used to stay with us as she could not tolerate harsh winters of Rajasthan. And she has been the reason behind my interest to cooking. Her dishes were full of flavor. And she taught me the basics of cooking.
Please tell us about your family background and culinary habits that has inspired your style of cooking.
Although I belong to Gujarat ( my father’s side) my cooking has more of influence of Rajasthan as my ammi was from there. After I got married in Maharashtra, I had to adapt to their cooking style. My mother in law and my hubby was my teacher here. Now my cooking style is a mish mash of all three. But whatever regions dish I am making, I like to keep originality of the dish completely intact. We are completely gaurani ( desi ) people so our food is all about strong flavors and masalas.
Box of masalas, saffron, condensed milk, eggs and garlic.
a. Have you ever had to work with a strangest ingredient in your kitchen? If yes, what was it?
– Dragon fruit. The flavor of this fruit was too bland for us. I tried it in smoothies, cakes and what not but still this is one fruit I am not able to adapt.
b. Your favorite chef and why?
– My Nani, Ammi and mother in law. I always turn to them if I am stuck in the mess. They have best solutions.
c. Your go-to week-night meal?
– Mostly it is very light. Vegetable and lentil Chilla, soups , salad, sandwiches and fruits.
d. Your soul-food?
– Chicken Tahri.
– Food processor and pestle and mortar. When I am in modern mode i use food processor for everything. But when I am in real mood to cook pestle and mortar are my best friends. Every thing is fresh and fragrant.
Saffron I would say. I have always been amazed how these tiny threads enhances the flavor both in sweet and savory.
I am a very sensitive person and my feelings go very deep. That reflects in my cooking.
Takeaways and fast food cannot beat love put in preparation of home cooked meals. This fast paced life forces many to choose takeaways. But with little effort and planning one can always prepare home meals.