"Pary Baban's journey to promote Kurdish cuisine began with her first London restaurant, where she faced skepticism about the recognition of Kurdish food. She believed that if she didn't advocate for it, no one would, emphasizing the need to put Kurdish food on the map."
"Nanden serves as a guide to Kurdish culinary traditions, featuring recipes for slow-cooked lamb and vegetable stews, fluffy breads, and cooling yoghurt soups, all enriched by Baban's childhood memories in the mountains of Iraqi Kurdistan."
"Driven out by Saddam Hussein's government in the 1980s, Baban's family fled into the hills, where they stayed with relatives and foragers. This experience sparked her passion for documenting her people's recipes, leading to the creation of Nanden."
Pary Baban's book, Nanden, showcases Kurdish cuisine, which is often overshadowed by neighboring cultures. Baban opened a restaurant in London to promote Kurdish food, emphasizing the importance of sharing her heritage. The book features traditional recipes, including slow-cooked lamb stews and fluffy breads, alongside personal stories from her childhood in Iraqi Kurdistan. After fleeing Saddam Hussein's regime, Baban began documenting her people's culinary traditions, resulting in a collection that preserves and celebrates Kurdish culture through food.
Read at www.theguardian.com
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