About Nasrul

Nasrul has been setting new standards as an author, photographer, editor, educator, and art director for more than a decade. Currently Editor-in-Chief at Light & Composition, Head of Department of Art and Photography, and Language and Linguistics at Light & Composition University, Nasrul started his professional career in 2000. A couple of years later, Nasrul made his debut into advertising and joined Grey World Wide, where he worked with well-known organizations such as Nokia, Coca-Cola, Bata, and Telecom Malaysia. In 2006, he joined Paper Rhyme, as Head of Interactive, and at the same time helped in establishing the advertising and event management firms like Spell Bound and Final Avenue. From 2000 to 2007, he also made 4 documentaries, 35 animated commercials, and more than one hundred high-end corporate websites. However, everything changed while he went on the Annapurna Circuit trek, in Nepal, Nasrul left advertising and became a full time writer and photographer.

He wrote books such as The Quintessence of Photography: Understanding Composition, for developing artistic vision, and The Essence of Close-up Photography, for developing the basics of photographic vocabulary and exploring close-up photography with an artistic touch. His other books are Illuminating Nature: Moments in Reflection, with vivid examples of nature and wildlife photography, and The Happy Children of the Third World, which touches on the meaning of life, to its core. Nasrul has published over 100 articles on various aspects of art, photography, language, linguistics, religion, and science.

A Network Management graduate, Nasrul spent his first two and half years in the Department of Computer Science. Once he became Cisco Certified Network Associate, followed by Cisco Certified Network Professional and Cisco Certified Security Professional, he chose to complete his graduation in networking rather than computer science.

After leaving advertising in 2007, Nasrul was craving to learn more about the science of language, and thus, completed his MSc in Applied Linguistics and Second Language Acquisition. Spending most of his time studying, photographing, researching, and traveling through different cultures, which drew Nasrul closer to people, life, and nature. He also researches and studies different religious’ scriptures in their original language using today’s established science, in order to understand the meaning of life. Nasrul’s research on science and religion helped him accept Islam.

Entries by Nasrul

Fennel seed

Widely cultivated both in its native range and elsewhere, for its edible, strongly flavoured leaves and fruits, Fennel has its aniseed flavor and sweeter and more aromatic than anise and star anise. The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Fennel seeds are used in cookery and sweet desserts. It is an essential ingredient of the Assamese, Bengali, Oriya spice mixture panch phoron and in Chinese five-spice powders. It is also one of the most important spices in Kashmiri Pandit and Gujarati cooking. In many parts of India and Pakistan, roasted fennel seeds are consumed as mukhwas, an after-meal digestive and breath freshener.

Fenugreek seed

For its fenugreek’s distinctive sweet smell, Fenugreek seed are frequently encountered in the cuisines of the Indian Subcontinent, used both whole and powdered in the preparation ofpickles, vegetable dishes, daals, and spice mixes such as panch phoron and sambar powder. They are often roasted to reduce bitterness and enhance flavor. It is cultivated worldwide as a semiarid crop. It is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets.

Nutmeg

Comes from the seed of the nutmeg fruit, Nutmeg has more robust flavor than mace. It is used for flavoring many dishes associated with sweet and spicy dishes, such as pies, puddings, custards, cookies and spice cakes. Usually in ground or grated form, Nutmeg is best grated fresh in a nutmeg grater. In Indian cuisine, nutmeg is used in many sweet, as well as savory dish, especially those in Mughlai cuisine. It is used in small quantities in garam masala. In Indonesian cuisine, nutmeg is used in various dishes, mainly in many soups, such as soto soup, baso soup or sup kambing. In Middle Eastern cuisine, ground nutmeg is often used as a spice for savory dishes.