Welcome to the Nutrition Centre

A joint initiative between Aga Khan Health Boards around the world and TheIsmaili.org, the Nutrition Centre is your guide to traditional foods of African, Central and South Asian, and Middle Eastern origin.
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Video Tour


H is for... Haldi (Turmeric)

Haldi (turmeric). Photo: MGP / Dollar Photo Club

Of all the spices, haldi (turmeric) is one of the more common found in South Asian kitchens. It is most often used in the powder form but fresh haldi can also be grated or crushed just before adding it to savoury dishes.

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How to manage your diabetes during Ramadan

Even when fasting,  regular dietary recommendations should be followed. Continue trying to eat at least five fruits and vegetables a day. Photo: Rahima Alani

For Muslims with diabetes, the fast during Ramadan can present a challenge in day to day management of the condition. In this article, Dr Hala Alsafadi offers tips on staying safe.

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G is for... Gajar (Carrot)

Gajar (carrot). Photo: Natika / Dollar Photo Club

Gajar (carrot) is a crunchy root vegetable available in a range of colours like orange, red, yellow, purple and white. It is a good source of beta carotene, which is converted to vitamin A in our bodies.

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Recipe: Spicy Yoghurt Oat Muffins

 Photo: Nazia RamzanaliSavoury South Asian cuisine often consists of fried, calorie-rich snacks, but you can relish these spicy muffins with a clear conscience. Garam masala, coriander, garlic and chillies are mixed with oat flour and yoghurt and then baked till light and fluffy.

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Recipe: Cardamom Oat Muffins

 Photo: Nazia RamzanaliThese oat-based cakes are soft, light and spongy. Simply mix the ingredients together, leave in a warm place and then bake. The aroma of cardamom and coconut will be emanating from your kitchen in only 20 minutes.

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Grilled poppadoms with a generous layer of finely chopped tomatoes and spring onions make a mouth-watering starter

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