Saffron and Pearls: A Memoir of Family, Friendship & Heirloom HyderabadiRecipes

REDACTED: December 5, 2023.I firmly believe in honesty and transparency. I'm maintaining my initial review from November 30, 2023. Upon careful consideration, I've concluded that despite the book having "too much talk," I couldn't overlook it. Considering the price I paid, I felt I wasn't getting the value I expected for Hyderabadi recipes.Consequently, I opted to use the refunded funds to purchase the "Essential Andhra Cookbook with Hyderabadi and Telangana Specialities" by Begum Bilkees I. Latif. While this book (smaller, paperback, and no pictures of foods) may not boast the glamour of Doreen-ji's work, it offers significantly more substance than style.As a personal chef with a focused interest in Burmese, Indian, and Persian cuisines, I invest in my cooking skills by acquiring regional Indian cookery books mainly published in India for the Indian audience. This practice compels me to "flex my culinary muscles," something Doreen-ji's recipes don't allow for. I've mentioned their simplicity and lack of complexity, especially when compared to Pratibha-ji's book.Notably, Doreen-ji doesn't mention or provide "Bhojar Masala" or "Potli ka Masala." There's also no mention of khus ji jad (dried vetiver roots) or paan ki jad (dried greater galangal) in any of her masala mixes.Ultimately, my decision is a matter of perspective, and perhaps simplicity is what some readers seek in a book. This memoir-cookery book will likely be the last of its kind that I purchase.-----------------------------------------------------------------------------------------------------------------------November 30, 2023Note: "Shri/Shrimati" and "ji" are honorifics in Hindi to show respect towards elders and persons of specialized skill(s) and rank/eminence. Shri is directed toward males, while Shrimati is intended for females. Ji is genderless and used towards both males and females.Shrimati Doreen Hassan ji and her book team at HarperCollins India produced and published a great cookery and partial memoir on erstwhile Hyderabadi cuisine.The recipes are "traditional and authentic" because Doreen-ji's recipe for Nihari involves trotters and tongues. This Nihari is the Hyderabadi version, while Lucknow (formerly Awadh) version uses nalli (neck bones) and other parts of mutton that are not tongues.This shows consistency when checking with *THE* book on Hyderabadi cuisine—I have in my collection—called "A Princely Legacy: Hyderabadi Cuisine" (ISBN: 978-8172233181) by Shrimati Pratibha Karan ji.Normally, I abhor "too much talk" cookery books. I am a person chef. I have laser-focused culinary interests in Burmese, Indian, and Persian (Iranian) cuisines. I use these cookery books to cook and not read about the lives and memories of chef-authors.I made an exception to Doreen-ji's book "Saffron and Pearls: A Memoir of Family, Friendship & Heirloom Hyderabadi Recipes." Her stories about welcoming and hosting the "who's who" of Delhi and Hyderabad societies in her home are fascinating to read. Some of her guests include the erstwhile nawabs and begums. They are considered "royalty."The food photography is exceptional! The pictures inspires me in my own pursuit of food photography and how certain recipes in the food are meant to be plated, prior to serving.When it comes to the recipes, they are not complex as the shahi (royal) recipes from "A Princely Legacy: Hyderabadi Cuisine." Doreen-ji provided her garam masala recipe is taking equal portions of:Green cardamomsCinnamonClovesIn contrast, Pratibha-ji's garam masala from "A Princely Legacy: Hyderabadi Cuisine" consists of:Coriander seedsBlack cardamomGreen cardamomCinnamonIndian bay leavesCassia budsPeppercornsClovesMaceNutmegThe ingredients and culinary, flavor complexity is somewhat absent from "Saffron and Pearls: A Memoir of Family, Friendship & Heirloom Hyderabadi Recipes." It does not mean Doreen-ji's heirloom Hyderabadi recipes are sub-standard! Her eminent guests exclaim otherwise, as they have provided their testimonies for Doreen-ji's cooking and her role as the hostess.One such testimony is from Begum Bilkees I. Latif, author of "Essential Andhra Cookbook with Hyderabadi and Telangana Specialities.""Doreen and Peter Hassan are known for their hospitality and the lavish and delicious spread of Hyderabadi dishes served at their well-attended parties. Having been to several banquets in their warm home, I also know that our smiling and lovely hostess is always the master chef of each superb meal. This delightful book offers those traditional recipes to everyone" (Begum Bilkees I. Latif).Happy Cooking!Best in health, warmest of wishes, and happy holidays,Ronald N. Tan @ "Tan Can Cook"Vacaville, California, USA

This is the book for every chef looking for exotic recipes. From the simple to the more elaborate, these are the best of Indian - especially Hyderabadi - cuisine.Besides recipes, the book contains family history which is fascinating.