Meet Ismaa Ramzan, Head of Inclusion and Belonging, Derbyshire Community Health Services
Can you tell me about your background and what led you to pursue a career in the NHS?
I think it was fate that led me to do a degree in Occupational Therapy back in 2004. I worked as a clinician and then in ops management for 19 years and transitioned 18 months ago into my current role.
Can you tell us about your cultural background and where your family originates from?
Both my parents were born in Pakistan my dad moved to the UK at age 11 and my mum moved to the UK at age 25 when she got married.
Background:
What is a tradition you hold dear, and why is it important to you?
Family and friends are key to our culture, we have a sense of a close community. We show our warmth and welcome through food. Whenever we have visitors or we get to together as a family, food is central to our get togethers. I love food and to socialise so this tradition of cooking and feeding each other on family events are central to my sense of belonging.
What do you love or loath about your culture?
In our culture the eldest male is normally seen as the family leader and makes major decisions. With new generations coming into the family this is changing and is being accepted/accommodated.
What traditional customs do you practice during major life events, such as weddings or births or just at home day-to-day?
Weddings are an extravagant and vibrant event in the Pakistani culture, they can last for multiple days. In my family we tend to celebrate these events:
The dholki – this is a pre wedding party where close family and friends get together to sing and dance while playing the dholak drum. We tend to be really organised in our family and have traditional wedding songs old and new printed out for people to sing along to.
- The mehndi – this is the henna party, which is mostly celebrated by the bride as she has an elaborate henna design drawn onto her hands and feet. The female family and friends will also have henna designs applied.
- The wedding day – the formal ritual of the Nikah is completed on this day. This is when the bride tends to wear red.
- The walima – this is the wedding celebration after the nikah, it is the final meal arranged by the grooms side of the family. This tends to by a huge celebration with friends and family.
Within all these events the food has a really important significance, we show our hospitality and affection through food.
Food and Culture:
What is considered the most traditional dish from your culture and does it have any special meaning or memory for you?
Curry, chapati (roti) and rice are the main dishes that I grew up eating. On special occasions/family gatherings tandoori chicken was cooked by my grandad, I remember him teaching me how to make the marinade and mixing the spices together. As he was the head of the family and very rarely went into the kitchen this was a big deal for us.
Can you explain the significance of any mealtime customs or etiquette?
We always eat chapati (roti) with our hands and not a knife and fork. It is deemed to be a intimate way to eat food, and is often seen as a practical way to handle the roti, especially when tearing off pieces to scoop up curries. As a Muslim household eating with the hands is also linked to religious tradition.
Recipe:
What recipe would you like to share with us?
Chana Chaat
Any comments about this dish? Is it a family favourite? If so, why?
We love to eat this dish during Ramadan as it is high in fibre and protein keeping you full for longer. This dish has evolved in our family, this recipe being the one that we now all love. It can be adjusted to the taste of all family members by making it as spicy and tangy as you want.
Chana Chaat by Ismaa Ramzan
Equipment
- 2 saucepans
Ingredients
Chana Chaat
- 1 can chickpeas approx 400g per can
- 1 tsp Curry powder
- Pinch Turmeric
- 200 g Potatoes peeled, cut into 1 inch cubes
- 0.5 Cucumber cut into 1 cm slices
- 2 Tomatoes cut into 1 cm pieces
- 1 small Red onion diced or sliced
- 2 spring onions thinly sliced
- 200 g Indian mint sauce alternative is ready made tzatziki
- 2 tbsp Tamarind sauce or swap for mango chutney
- Chaat masala or swap for garam masala
- 5 g fresh coriander coarsely chopped
- 1 Chilli chopped – optional
- 1 pinch salt
- 2 naan bread
Instructions
Chana Chaat
- Boil potatoes in salted water for about 8 minutes or just until they are tender when pierced with a knife (careful not to overcook!), drain and leave to cool.
- While potatoes are boiling, empty the can of chickpeas into another saucepan (including the juice); add the turmeric, curry powder and some salt. Simmer gently (don't boil) the chickpeas for 10 minutes until soft. Sprinkle with some coriander and leave to cool.
- In a large bowl place your cucumber, tomatoes, spring onions and onions with the chaat masala (or swap for garam masala) and pinch of salt.
- In jug or mug add mint sauce and cumin.
To serve
- In individual serving bowls or one large serving platter add a layer of the tomato salad, then a layer of boiled potatoes, then a layer of chickpeas. Sprinkle on some chillies, chaat masala and coriander and top with a thin layer of minted yogurt and add a generous swirl of tamarind sauce. Then start layering again.
- Repeat this process finishing with a layer of the yogurt and tamarind sauce on top.
- Serve with naan bread.
- NB. Optional extras are topping with pomegranate seeds, coriander and 'sev' (crunchy noodles made from chickpea paste) for a crunchy texture.