{"id":7004,"date":"2019-07-25T08:13:20","date_gmt":"2019-07-25T08:13:20","guid":{"rendered":"https:\/\/tirgan.ca\/?p=7004"},"modified":"2020-11-07T14:29:43","modified_gmt":"2020-11-07T14:29:43","slug":"cooking-along-the-silk-route-with-shayma-saadat-persian-food","status":"publish","type":"post","link":"https:\/\/tirgan.ca\/legacy\/cooking-along-the-silk-route-with-shayma-saadat-persian-food\/","title":{"rendered":"Cooking Along the Silk Route With Shayma Saadat"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><em>Shayma Saadat is a Canadian chef based in Toronto. She is also an internationally published food writer whose\u00a0 work focuses on food, culture and identity (Globe and Mail, BBC, New York Times, CBC, Toronto Star, among\u00a0 others). Born in Lahore, Pakistan, Shayma is a Pakistani-Afghan with Persian ancestry, who grew up all over the\u00a0 world as the daughter of an international development banker. Shayma was most recently seen cooking on CTV\u2019s\u00a0 Your Morning, and has been invited to host culinary workshops and talks for clients all over Toronto, (LCBO,\u00a0 George Brown College, Loblaw\u2019s, University of Toronto, Evergreen Brick Works, among others). Shayma\u2019s\u00a0 cooking style is based on the scents and spices of the countries of her heritage, which she refers to as Silk Route\u00a0 Cuisine \u2014 she loves to combine these flavours with the local bounty of her home in Canada.<\/em><\/p>\n<p><iframe loading=\"lazy\" title=\"Spice Spoon \/\/ Saffron Orange-Scented Bread Pudding\" src=\"https:\/\/player.vimeo.com\/video\/75985383?dnt=1&amp;app_id=122963\" width=\"1080\" height=\"608\" frameborder=\"0\" allow=\"autoplay; fullscreen\" allowfullscreen><\/iframe><\/p>\n<p class=\"has-text-color has-background has-luminous-vivid-amber-color has-very-dark-gray-background-color\">Join Shayma Saadat at Tirgan 2019 cooking workshop as she shares her stories and culinary secrets behind the food of her Pakistani, Afghan and Persian heritage, which she refers to as Silk Route cuisine. Inspired by the scents and flavours of her mother and grandmothers\u2019 kitchens, Shayma will create dishes using seasonally and locally sourced ingredients from her home in Ontario. \u201cIn cookery, there should be no borders,\u201d Shayma says. Her philosophy is simple: to inspire all of you to leave the workshop feeling excited about cooking dishes using local ingredients and spices from the Silk Route. There will be pairings of peaches and saffron; candy-sweet tomatoes and sumagh; and more!<\/p>\n<div id=\"attachment_7008\" style=\"width: 2458px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-7008\" decoding=\"async\" loading=\"lazy\" class=\"wp-image-7008 size-full\" src=\"https:\/\/tirgan.ca\/wp-content\/uploads\/2019\/07\/IMG_1907-1-1.jpg\" alt=\"\" width=\"2448\" height=\"3264\" srcset=\"https:\/\/tirgan.ca\/legacy\/wp-content\/uploads\/sites\/18\/2019\/07\/IMG_1907-1-1.jpg 2448w, https:\/\/tirgan.ca\/legacy\/wp-content\/uploads\/sites\/18\/2019\/07\/IMG_1907-1-1-225x300.jpg 225w, https:\/\/tirgan.ca\/legacy\/wp-content\/uploads\/sites\/18\/2019\/07\/IMG_1907-1-1-768x1024.jpg 768w, https:\/\/tirgan.ca\/legacy\/wp-content\/uploads\/sites\/18\/2019\/07\/IMG_1907-1-1-610x813.jpg 610w, https:\/\/tirgan.ca\/legacy\/wp-content\/uploads\/sites\/18\/2019\/07\/IMG_1907-1-1-1080x1440.jpg 1080w\" sizes=\"(max-width: 2448px) 100vw, 2448px\" \/><p id=\"caption-attachment-7008\" class=\"wp-caption-text\"><em>Photo Credit: Shayma Saadat<\/em><\/p><\/div>\n<p class=\"has-text-color has-background has-luminous-vivid-amber-color has-very-dark-gray-background-color\"><strong>What are your ties to the Persian culture?\u00a0<\/strong><\/p>\n<p>My father tells me that my grandmother, Shameem Saadat, whom I called Mader, was the granddaughter of Syed Nadir Ali Shah, a Sufi saint from Khorasan, in Iran. He travelled from his home in Iran to present-day Pakistan, to spread the Sufi word, and fell in love with a hazel-eyed girl, married her, and ended up spending the rest of his life in Lahore. That hazel-eyed girl was Mader\u2019s grandmother. Mader was one of the first women in Pakistan to obtain an MA in Economics in 1938\u2014she went on to become a civil servant, a wife, a mother, a grandmother and a fabulous and curious cook. Though Mader was an avid cook, she was not one to enter the kitchen on a daily basis, plus, her expertise did not lie in Pakistani cuisine\u2014she loved to make aioli in her precious Moulinex blender; bronzed apple pies on the granite counter in her Lahore kitchen; and lasagne with nutmeg-spiked bechamel.\u00a0\u00a0I had always heard stories of Mader\u2019s Persian ancestry, but it was only after I moved to Toronto that I became keenly interested in exploring more about where her family\u2014my family\u2014had come from. By the time I came to know more, Mader was long gone.\u00a0\u00a0I started my journey&#8230;<\/p>\n<p><a href=\"https:\/\/publication.tirgan.ca\/cooking-along-the-silk-route-with-shayma-saadat\/\">Click here to read full interview on Tirgan Publications<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Shayma Saadat is a Canadian chef based in Toronto. She is also an internationally published food writer whose\u00a0 work focuses on food, culture and identity (Globe and Mail, BBC, New York Times, CBC, Toronto Star, among\u00a0 others). Born in Lahore, Pakistan, Shayma is a Pakistani-Afghan with Persian ancestry, who grew up all over the\u00a0 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":7005,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"o","_et_pb_old_content":""},"categories":[280],"tags":[140],"media":[100],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cooking Along the Silk Route With Shayma Saadat - Tirgan<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/*.ar.tirgan.ca\/cooking-along-the-silk-route-with-shayma-saadat-persian-food\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cooking Along the Silk Route With Shayma Saadat - Tirgan\" \/>\n<meta property=\"og:description\" content=\"&nbsp; Shayma Saadat is a Canadian chef based in Toronto. She is also an internationally published food writer whose\u00a0 work focuses on food, culture and identity (Globe and Mail, BBC, New York Times, CBC, Toronto Star, among\u00a0 others). 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