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

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, 2023 Note: "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 cardamoms Cinnamon Cloves In contrast, Pratibha-ji's garam masala from "A Princely Legacy: Hyderabadi Cuisine" consists of: Coriander seeds Black cardamom Green cardamom Cinnamon Indian bay leaves Cassia buds Peppercorns Cloves Mace Nutmeg The 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.

Reading Mrs. Doreen Hassan’s book made me wish I was a guest at their home, savouring their company and their lovely meals. This is an excellent book to dive into. It has extensively detailed heirloom recipes and a lot of interesting insights on the history of Hyderabad. I also adored reading Mrs. Hassan’s stories about her family, almost made me feel like I am a friend of the family. This is a well documented memoir filled with positive affirmations from the Hassan family’s friends and everybody who has enjoyed their company. My congratulations to them on publishing such a humble yet rich and generous text, thank you for sharing with the world and letting us in.

Most cookbooks are a collection of recipes, where you turn the page and you get another one. I don't like that. In this book, Doreen, the author, has thoughtfully described the origin and purpose of several dishes and provided photographs. Then, going beyond, she takes us through her own background, the history that shaped her and her family, the lifestyle that led her to become a expert hostess. These writings bring the recipies alive, allowing one to feel the rich heritage that created one of the world's great cuisines. This book is both for those interested in Hyderabadi cuisine, which in the opinion of many, is considered India's finest; and the experienced Hyderabadi cook looking to discover new dishes (like Narangi Dal).

Good book

Absolutely phenomenal book. If there is one book you would buy on Hyderabadi cuisine, you must get this one. Highly recommended especially if you like entertaining in royal style with high cuisine. Pictures (high quality) throughout the book and very well organized. Congrats on a great book.

Great Book.Lot of insights on Hyderabadi dishes.Crisp and clear explanation .Quality of book is super .Images are clear and bright .Kudos to Hassan.I wanted to be her guest one day and eat Hyd Biryani cooked by her .Bought this book after reading a article by Dr.Sanjay Baru on Internet .Prized Book of my collection.👌