Shamsa

Shamsa reflects on her upbringing and culinary journey. She grew up in a family of three siblings and was responsible for kitchen duties, becoming adept at making Roti from a young age. Her mother's allergy to wet dough led Shamsa to take charge of Roti-making by age 10.

After getting married at 22 and moving to Cambridge, Shamsa learned cooking from her mother-in-law, an excellent cook with a diverse culinary background due to exposure to various cultures in East Africa. Shamsa's passion for cooking was nurtured by her mother from childhood.

Despite living in predominantly white neighbourhoods, Shamsa's parents encouraged diverse cultural exposure, fostering a sense of being "Muslim Asian British" with an appreciation for various cuisines. Shamsa emphasizes the commonalities among communities and encourages cultural exchange.

Her mother's involvement in cricket and cookery classes further enriched their multicultural experiences. At home, they predominantly enjoyed Asian cuisine, with Western dishes occasionally appearing in their diet, a reflection of the culinary landscape of the 80s.