In her book “Passage to East Africa,” Shenaz Shamji shares a collection of cherished East African Ismaili Khoja and Indian vegetarian and non-vegetarian recipes. These are the recipes she has lovingly learned and refined from a young age, blending them with contemporary international dishes that have become a part of her family’s culinary heritage. With a gentle touch, Shenaz invites readers into her world of cooking, aiming to bring a touch of joy to others through these shared recipes.

The book is a tribute to the culinary influences that have shaped Shenaz’s cooking. It includes many of her own creations, each a testament to her understated skill and love for experimenting with flavours. Her approach in the book is grounded and accessible, with each recipe carefully explained to ensure that they can be recreated in any home kitchen, regardless of the cook’s experience.

Shenaz’s aspiration is that the photographs within the book will quietly inspire and engage the senses of the reader. These images are thoughtfully chosen to not only showcase the beauty of the dishes but to also evoke the warmth and richness of East African and Indian cuisines.

“Passage to East Africa” is, at its heart, a simple yet heartfelt invitation from Shenaz Shamji. It’s an opportunity for readers to explore the delightful and diverse flavours of these cuisines in a relaxed and unassuming manner. Shenaz hopes that her book will become a cherished part of family kitchens, encouraging joy and exploration in cooking.