Durkhanai Ayubi: Difference between revisions
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== Family, Education, and Career == |
== Family, Education, and Career == |
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Durkhanai Ayubi was born in 1985 in Kabul, Afghanistan to Zelmai and Farida Ayubi and has four sisters. The Soviet-Afghan War led to the displacement of her family. They emigrated to Australia in 1987 and initially settled in Melbourne before relocating to Adelaide in 1989. |
Durkhanai Ayubi was born in 1985 in Kabul, Afghanistan to Zelmai and Farida Ayubi, and has four sisters. The Soviet-Afghan War led to the displacement of her family. They emigrated to Australia in 1987 and initially settled in Melbourne before relocating to Adelaide in 1989. |
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MENTION RESTAURANTS |
MENTION RESTAURANTS |
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Revision as of 19:57, 21 March 2022
Durkhanai Ayubi (born 1985)[1] is an Afghan food expert, restaurateur, and award-winning[2] author based in Adelaide, Australia.[3] She is best known for her cookbook and culinary memoir called Parwana, which includes recipes from her family’s restaurant of the same name and which reflects on the history of Afghanistan. ADD SENTENCE HERE ABOUT HOW HER FAMILY'S HISTORY REFLECTS AFGHANISTAN'S HISTORY.
- ^ "Durkhanai Ayubi on how her cookbook, Parwana, unearths voices from Afghanistan". podium.bulletin.com. Retrieved 2022-02-21.
- ^ "The Art of Eating Prize Winners". The Art of Eating Magazine. Retrieved 2022-02-21.
- ^ "Durkhanai Ayubi's Recent Articles". The Kitchn. Retrieved 2022-02-21.
Family, Education, and Career
Durkhanai Ayubi was born in 1985 in Kabul, Afghanistan to Zelmai and Farida Ayubi, and has four sisters. The Soviet-Afghan War led to the displacement of her family. They emigrated to Australia in 1987 and initially settled in Melbourne before relocating to Adelaide in 1989.
MENTION RESTAURANTS
Cookbook: Parwana: Recipes and Stories from an Afghan Kitchen
Durkhanai Ayubi published her Afghan cookbook, Parwana: Recipes and Stories from an Afghan Kitchen, in September of 2020. It contains approximately 100 recipes inspired by her family, and particularly her mother Farida Ayubi. Ayubi couples these recipes with reflections on Afghan history and generational change throughout the book’s 255 pages. The book also includes stories about Afghan rituals and their influences on her choice of ingredients.
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Awards
Durkhanai received critical acclaim for her work Parwana. She was awarded and nominated for several awards in recognition for her book, these include: the Art of Eating Prize for the best food book of the year in 2021[1] and the Guild of Food Writers award for the best international cookbook in 2021.[2] She was also nominated for the Fortnum & Mason Food and Drink Award for the best debut cookbook of the year in 2021. CITATION NEEDED HERE
- ^ "The Art of Eating Prize Winners". The Art of Eating Magazine. Retrieved 2022-02-21.
- ^ "Awards 2021 Winners". www.gfw.co.uk. Retrieved 2022-02-21.