Simerg’s introduction of “Books by Ismaili Authors” continues with Shenaz Shamji’s cookbook “Passage to East Africa,” which she launched on the 87th Salgirah (birthday) of the 49th Ismaili Imam, Mawlana Shah Karim, His Highness the Aga Khan, who passed away recently on February 4, 2025, at 88. We follow the same Q/A format as our earlier presentations of books, which are listed chronologically below. We encourage Ismaili authors from around the world to participate in this series, regardless of when their books were published. See details of the series HERE and submit your responses to Simerg’s editor, Malik, at mmerchant@simerg.com.
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Simerg: What is behind the name and title of the book?
Shenaz Shamji: This book delves into the rich history of East African Ismaili and Indian cuisine, exploring the unique fusion cooking that was born from the migration of Ismailis and Indians from India. The title “Passage to East Africa — A Cookbook of East African Ismaili and Indian Cuisine” is a testament to the profound impact of this migration on our culinary heritage, as our ancestors adapted to the local food ingredients to create a new and vibrant cuisine.
Simerg: Why would you want me or my family to read the book, and what will we learn from it?
Shenaz: This book is a legacy for future East African generations. The recipes are authentic and accurately written. It is a must for all households that want to keep this tradition going, as well as everyone else in the UK, Europe and North America who wants to discover the extraordinary tastes of Ismaili cooking. There are not many comprehensive East African Ismaili and Indian cookbooks available in ONE book — a total of over 250 recipes.
Simerg: What inspired you to write the book?
Shenaz: I have been writing recipes for my children since about 22 years ago. As a pharmacist, I was used to writing them methodically with ingredients and methods listed in an easy-to-follow way. Indian cooking is all about “aasre”, meaning a bit of this and a bit of that using “guestimates”. Children and many adults, too, cannot follow that or remember. My mother-in-law lived with us, and she was an expert cook. I used to watch her and write her recipes roughly, again “aasre”.
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As time passed, I started cooking them myself and wrote the ingredients down in a structured, step-by-step manner with accurate quantities and methods. This was a laborious task requiring hours and hours of work and editing and storing recipes in electronic folders. I wrote them down in a very user-friendly way so my children, novices or new cooks could follow them. As time went on, after 15 years, my family and friends persuaded me to make a cookbook as these recipes were of treasured Ismaili and East African cuisine. What I thought could take 2 years to make ended up with 5 years of intensive, laborious work, facing many challenges. Not being an author and especially not being a cookbook author, the whole project was bewildering but achievable.
Simerg: How can I purchase the book, and what are its available formats?
Shenaz: The book can be purchased in hardback and paperback from Amazon in the UK, CANADA and the USA/WORLD. It is also available for purchase at the Aga Khan Museum Gift Shop and can be ordered online at the Aga Khan Museum Shop.
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AMAZON REVIEW EXCERPTS
Shenaz Shamji offers a delightful exploration into the vibrant cuisine of East African Indian and Ismaili cuisine. The book elegantly captures the fusion of Indian and East African flavors, presenting an anthology of meticulously curated recipes. Shenaz’s dedication shines as she shares her family’s culinary heritage, meticulously testing and documenting recipes over the year — Sean Ramrattan on Amazon, which has a 4.8/5.0 rating on the book based on more than 60 global ratings
This book has such good recipes. I have attempted a few, and they have all been a hit in my household — Bessie Rego Sanchez
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Simerg: How did you find a publisher for the book?
Shenaz: By using the internet searches for the maximum global sales. I opted for Amazon as they did the publishing, printing, marketing, and posting of the book.
Simerg: Did you hire an editor or an illustrator, or did you do all the work yourself?
Shenaz: I did all the work by myself and with my son Naadim Shamji, but I had to hire a graphic designer and a food photographer and employ a Social Media team.
Simerg: Which was your first book, and how many have you written?
Shenaz: This is my first and only book.
Simerg: How long did it take you to write the book — from start to finish and to begin marketing it?
Shenaz: It took me 15 years to write, collect and store these recipes for my children, 5 years of editing and creating the book and two years of social media. I have 14 cooking videos on YouTube, which have gained much popularity!
Simerg: Tell us something more about your book
Shenaz: I hope — and am confident — that the recipes and photos of the dishes in “Passage to East Africa” will tease your tastebuds and stimulate your visual senses to new heightened limits! May I also note the following incredible features of my book:
- The indexing is done in English, Indian, and Swahili names, making referencing very easy;
- There is a historical account of migration and settlement by my ancestors, which is very similar to many East African Ismailis family’s history too;
- The book is very high and rich in photo content — almost 94% of food photos, which is unique as not all books have such a high volume of photos;
- Over 60% of the recipes are vegetarian recipes, with many being vegan, too;
- The ingredients are listed very accurately and are readily available;
- A section in the book explains different measures and different names of ingredients used in various parts of the world. This makes it easy for everyone globally to decide how much to use or substitute or know the equivalent; and
- I have included little snippets/stories in many recipes, some to remind me and others of the good and fond memories of having had this dish back home.
I invite your readers to visit my Facebook Page. As I mentioned earlier, the book is also featured on YouTube, where I demonstrate how to cook a diverse range of authentic and flavourful dishes such as Sev (sweet vermicelli), Spicy Masala Prawns, Kuku Paka (chicken in coconut curry), Makate Mayai (Mince and eggs) and more. I am pleased to say that our YouTube channel has become a thriving community, with thousands of viewers joining us since the book launch. And the book? It’s a treasure trove of 250 unique and delightful recipes, each waiting to be discovered.
Date posted: April 3, 2025.
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Born and raised in Tanga, a coastal town in Tanzania, Shenaz Shamji, from a very young age, began to take an interest in East African Ismaili and Indian cooking. Over the years, in Tanga, and later in London, where she pursued Pharmacy, Shenaz relentlessly pursued her family’s mouth-watering dishes and inspirational recipes. Her beautiful, fully illustrated book “Passage to East Africa,” which was years in the making, was finally perfected and published on December 13, 2023. Through her book and YouTube demonstrations, Shenaz brings the joy of cooking to everyone at home. with delicious vegetarian and non-vegetarian recipes. While she owes her success to the influence of her culinary mentors many of the recipes are her own creation too.
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We welcome feedback from our readers. Please click LEAVE A COMMENT. Your letter may be edited for length and brevity and is subject to moderation.
Calling all Ismaili Authors
We encourage Ismaili writers to introduce their books in a similar format as has been done in the post above. Please also see the series launch article and submit your responses to Malik at mmerchant@simerg.com. All submissions will be acknowledged. If a writer has published multiple books, each book will be highlighted in a separate article, and not combined with other books into one post. All writers should include a brief profile with a portrait photo.
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Links to the Ismaili Authors’ Series (in chronological sequence, oldest article first)
- “Justice Bertha Wilson Pushes the Boundaries of Humanity” by Shamas Nanji (featured on February 10, 2021, series start date)
- “Little One, You Are The Universe” by Zeni Shariff (February 25, 2021)
- “Memoirs of a Muhindi” by Mansoor Ladha (March 6, 2021, and see also 15 and 21 by the same author)
- “To Be One With God: Seven Journeys to the Meaning of Life” by Shafeen Ali (March 25, 2021)
- “Invisible Birthmarks” by Alnasir Rajan (April 13, 2021)
- “IN THE NAME OF JUSTICE – Portrait of a ‘Cowboy’ Judge” by Azmina Suleman (April 28, 2021)
- “RSVP Rice and Stew Very Plenty” by Nazlin Rahemtulla (May 28, 2021)
- “Coughdrops” by Nargis Fazal (June 12, 2021)
- “The Roots and the Trees” by Nizar Sultan (June 25, 2021)
- “Faith and Ethics: The Vision of the Ismaili Imamat” by M. Ali Lakhani (July 4, 2021)
- “Nairobi Days by Shelina_Shariff Zia (July 21, 2021)
- “Shine Brighter” by Shairoz Lakhani (December 8, 2021)
- “This is My Life” by Naznin Rahemtulla Hébert (February 26, 2022)
- “Humanizing Medicine – Making Health Tangible” by Dr. Azim Jiwani (March 9, 2022)
- “A Portrait in Pluralism: Aga Khan’s Shia Ismaili Muslims” by Mansoor Ladha (June 8, 2022, and see also 3 and 21 by the same author)
- “Malaria Memoirs: My Life Journey as a Public Health Doctor in Tanzania” by Dr Zul Premji (June 30, 2022)
- “Monkey Tales and Other Short Stories” by Mahmoud Hirji (September 10, 2022)
- “Bloom! A Story of Diversity and Understanding” by Shamim Murji (October 27, 2022)
- “Cooking with Mom” by Rozina Ramji (November 7, 2022)
- “SPARK: Journey from Success to Significance” by Azim Jamal (July 17, 2023)
- Off the Cuff by Mansoor Ladha (August 3, 2023, and see also 3 and 15 by the same author)
- Mehndi Boy by Zain Bandali (November 18, 2023)
- All the Russ Without the Fuss by Reeshma Haji (March 2, 2024)
- al-Risalah al-Bahirah (The Epistle on the Radiance) by Abu Ya’qub al-Sijistani, translated by Boustan Hirji (April 3, 2024)
- Namirembe Road by Salim Rahemtulla (August 3, 2024)
- Swim or Climb: Max’s Swimming Dilemma by Maya Shariff (October 4, 2024)
- Aga Khan: Bridge Between East & West by Mansoor Ladha (November 14, 2024)
- Passage to East Africa by Shenaz Shamji (April 3, 2025)
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Before departing this website please take a moment to review Simerg’s Table of Contents for links to hundreds of thought provoking pieces on a vast array of subjects including faith and culture, history and philosophy, and arts and letters to name a few. Also visit Simerg’s sister websites Barakah, dedicated to His Highness the Aga Khan, and Simergphotos. Simerg’s editor may be reached via email at mmerchant@simerg.com.
Frederik van Oudenhoven happily displaying the 688 page book “With Our Own Hands” that he co-authored with Jamila Haider. Photo: Facebook page, PamirFoodandLife
The authors ensured that each of the 1800 communities of the Pamirs received a copy of “With Our Own Hands.” In this photo, schoolgirls in the Bartang valley are standing with a copy of the book. The authors have noted that they were received time and time again with the warmest hospitality one could ever imagine. Photo: Facebook page, PamirFoodandLife.
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