Sweet Sugar, Sultry Spice author Malika Ameen was quoted in an article by Tejal Rao on Ramadan that appeared on the front page of the Food section of the New York Times this week. Ramadan began on Friday, May 26th and will end on Saturday, June 24 this year, and in the piece, Ameen shares a few of her family's traditions and a watermelon chaat recipe.
Ms. Ameen’s father immigrated to the United States from Pakistan in the 1960s. She grew up in Chicago, where her family hosts vibrant iftars, one of the names for the evening meal that breaks the day’s fast.... Dahi vada also makes appearances throughout the month, the lentil fritters soaked in a cool sauce of yogurt and a second of sweet-sour tamarind. It’s a dish that her family serves this time of year and no other, and as it’s garnished, the perfume of toasted, crushed cumin rises.
“That smell, to me, is the smell of Ramadan,” Ms. Ameen said.
Read the full article in the New York Times here.