Shayma Saadat

I am hosting a Pakistani Vegetarian Cooking Workshop (online) for Pakistan’s flood victims; I’ll donate 💯 of your generous funds — sign up here thespicespoon.com/event/for-char…

@cshel hi Carolyn, just took your workshop at Tastemaker, you said to DM you w the q, but I can’t DM you. How can we connect? Thank you.

If you’ve scrolled down Instagram’s recipe rabbit hole, chances are you’ve come across @SpiceSpoon (Shayma Owaise Saadat) and her famous strawberry chaat. Read her conversation with fellow foodies Ronke Edoho and Jon Kung. enroute.aircanada.com/en/restaurants…

@ericvellend It’s like the Kewpie mayo shortage I faced last week! 😅

@Bodour @IntPublishers @karinepansa @CBL_oficial @bienaldolivrosp @BPublishers Amazing Bodouri.

The 3rd Professional Journey of São Paulo International Book Fair was an opportunity to share to the results of InSPIRe initiative with Brazilian and international publishers. Thanks to such opportunities, I am optimistic for the future of our industry.

@bettinamak Hi Bettina, food-culture-identity, and recipe development.

5 things to know before attending an iftar (Ramadan dinner) Please don’t ask your host these questions! My piece in @simplyrecipes simplyrecipes.com/what-to-know-f…

@pakistaneats Thank you, Maryam!

@DrJenGunter Thanks and hope you enjoyed it, Jen

Cardamom scented banana bread with a maple glaze, recipe from @SpiceSpoon (head to her Instagram)

My Nowruz menu for @cbc_life

A brilliant piece on plagiarism and appropriation of narratives, by @jameskhansen — Elizabeth Haigh’s cookbook has been withdrawn after she plagiarised and appropriated stories from Sharon Wee who wrote Growing Up in a Nonya Kitchen london.eater.com/22720370/makan…

@AllyTakesDaLane Many thanks! Glad you enjoyed it.

Here's a photo of my chickpea and pomegranate salad, the recipe is on Instagram; here's the link instagram.com/p/CPQ6SNcg2zl/…

@DieselLiesel75 @DrJenGunter Gorgeous!

Made my favorite dish, pomegranate, chickpea and cilantro salad (a recipe from the amazing @SpiceSpoon) tonight. Think we’re closing in on the last of the pomegranates. Also, if anyone has an easy way to remove the arils, do tell!

@drawstickpeople @OlavFolland @DrJenGunter @GoodishIntent If you cannot abide coriander, I would suggest fresh dill, not parsley. But truly, my recipes are but a template and you should add what you like and make the dish your own. There are no dogmas in my kitchen. (Unless you're messing w my mother's recipes! NOT ALLOWED😂!)

@OlavFolland @DrJenGunter @GoodishIntent @SpiceSpoon Good 💡, thanks. For me, I'm a take it or leave it with cilantro but typically the lessthe better. But it does req keeping a mental list of who doesn't care for it when cooking.

@manjaselva hello friend, hope you've been well.

@SpiceSpoon Yummm - on my list now!

I honestly find the whole bowl of warm water to get the pom arils out to be too fiddly, and also, I don't want an extra dish in my kitchen. A pomegranate was an afterschool treat when I lived in Lahore, and we didn't care that it got all over our white LGS uniforms. @DrJenGunter

@oldsourpuss @DrJenGunter that is exactly what I do.

@DrJenGunter @SpiceSpoon I saw a video where they cut the top off in the shape of a pentagon, then score the rind vertically in 5 places, following the natural formation of the membranes, then open it up like a starfish. instagram.com/p/CUAh5ezINAQ/…

@SproutCan @DrJenGunter Thank you!