as well as French

entire universes of food around a single table

it can also be used for dried herbs and spices

fiery sambols

pepper and cinnamon

Parwana kardemomme as well as FrenchRecipes and stories from an Afghan kitchen Interwoven with traditional Afghan recipes is one family's story of a region long ravaged by war, but with so much more at its heart. Author Durkhanai Ayubis parents, Zelmai and Farida Ayubi, fled Afghanistan with their young children in 1985, at the height of the Cold War. When their family run restaurant Parwana opened its doors in Adelaide in 2009, their vision was to share their family memories with the