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Sindhi cuisine (Sindhi: سنڌي کاڌا) refers to the native cuisine of the Sindhi people from Sindh, Pakistan. The daily food in most Sindhi households consists of wheat-based flat-bread (phulka) and rice accompanied by two dishes, one gravy and one dry. Today, Sindhi food is eaten in many countries including India, where a sizeable number of Sindhis migrated following the Partition of India.
The arrival of Islam within South Asia influenced the local cuisine to a great degree. Since Muslims are forbidden to eat pork or consume alcohol and the Halal dietary guidelines are strictly observed, Muslim Sindhis focus on ingredients such as beef, lamb, chicken, fish, vegetables and traditional fruit and dairy. Hindu Sindhi cuisine is almost identical with the difference that beef is omitted. The influence of Central Asian, South Asian and Middle Eastern cuisine in Sindhi food is ubiquitous.
Food for special occasions
There are food that are served during special occasions, such as during Diwali a Bahji (vegetable dish) called Chiti-Kuni is made with seven vegetables. If some gets chicken pox and after it is gone, it is common to make an offering and make "mitho lolo", a sweet griddle-roasted flatbread: the dough is wheat flour mixed with oil (or ghee) and sugar syrup flavored with ground cardamom. Sai bhaji chawal, a popular dish from Sindh consists of white steamed rice served with spianch curry which is given a 'tarka' with tomatoes,onions and garlics.
Vermicelli, typically served as a sweetened (sometimes milk-based) dessert, is popular: Muslim Sindhis serve it on Bakri-Id and Eid ul-Fitr. On special religious occasions, mitho lolo, accompanied with milk, is given to the poor.
Mitho lolo is also served with chilled buttermilk called Matho on various occasions.
A special sweet dish called 'Kheer Kharkun' are prepared and served on Eid ul-Fitr, it is prepared by mixing dates and milk, and slowly simmering the mixture for few hours. The dish is eaten hot in winters and cold in summers.
There are occasional differences in Sindhi dialects for instance Hyderabadi Sindhi will refer to an egg as 'bedo' however Sindhis from other parts will refer to it as 'aano'.
|Sokha Dhan-ia||Sukka Dhaanna (داڻا)||Coriander Seed|
|Hara Dhan-ia||Sawa Dhaanna||Coriander Leaves|
|taez paat||Kamaal Pat||Bay leaf|
|Amchoor||Amba-choor||dry mango powder|
|elaichi||Photo (ڦوٽا)||Cardamon Pods|
|kali mirch||Kaari Mirch||Black Pepper|
Fruit, Vegetable and Pulses
- Aalu Patata (some parts of northern sindh also calls batala) Potato
|Baigan||Vaangan واڱڻ||Aubergine (UK) or Eggplant (US)|
|Band Gobi||Band/Pata Gobi||Cabbage|
|Khajoor||Qatal or Khark(کارڪ يا ڪتل)||Dates|
|Mongphali||Behi-munga or Munghera(مڱيرا)||Peanuts|
|Chapati||Maani/Phulko/Daggri (ڦلڪو)||Thin wrap|
|Cheeni or Shakkar||Khand(کنڊ)||Sugar|
|Bheja or Maghaz||Maghz(مغز)||Brain|
|Aata||Atto(اٽو)||Wholewheat flour (Chappati flour)|
|Anda||Bedo (Hyderbadi Sindhi) or Aano(آنو)||Egg|
|Paplate||Paplet پاپليٽ||Pomfret fish|
|Chhota Gosht||Nandho Gosht||Mutton|
|Barra Gosht||Wado Gosht||Beef|
|Palla machhli||Pallo(پلو)||shad/Hilsa (fish)|
|This section requires expansion. (June 2010)|
Certain sects of the Sindhi community are vegetarians. The Thathai, Halai and Kutchi Bhatias are followers of Vallabh Acharya. He put forward a way to worship Sri Krishna called Pushtimarg. They are strict vegetarians who do not eat even onions and garlic and are devoted to Srinathji, the child form of Sri Krishna.