Sindhi cuisine

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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 Hindu Sindhis migrated following the independence in 1947.

Historical Influences[edit]

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.

The Sindhi "Sai bhaji" is a famous curry
Sindhi biryani, the Sindhi variant of the biryani rice dish

Food for special occasions[edit]

Certain dishes are served on special occasions such as Diwali a Bahji (vegetable dish) called Chiti-Kuni is made with seven vegetables. Special dishes are also served on recovery from serious illness for example when someone makes a full recovery from Chicken Pox, 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 spinach curry which is given a 'tarka' with tomatoes,onions and garlics.
  • Koki is another popular Sindhi flat-bread that is prepared with wheat flour and goes well with any dal, sabzi or even curd or chai.
  • 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.

Meals[edit]

Beh (simply means 'Lotus root' in English). A high quality lotus root is grown in the North of Sindh which is then cooked in clay-pot using various spices, which then results in an excellent delicacy that is famous all over Pakistan. Sindhi Briyani, Sindhi Curry, Sabu Dal Chawar (yellow daal with rice).

Drinks[edit]

  • Thadal (famous Sindhi drink made from almonds and khashkhaash).
  • Khirni (hot drink made with milk, flavours of cardamoms and saffron).
  • Sherbet (drink made from sandal wood).
  • Falooda (vermiclli and ice on top of an ice cream)

Translations[edit]

This section provides the translations between Urdu/Hindi, Sindhi and English (British and American) cooking terms of common Sindhi food.

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'.

Herbs

Urdu/Hindi Sindhi English
Sokha Dhan-ia Sukka Dhaanna (داڻا) Coriander Seed
Hara Dhan-ia Sawa Dhaanna Coriander Leaves
podeena Phoodno Mint leaves
methi Hurbo Fenugreek
taez paat Kamaal Pat Bay leaf

Spices

Urdu/Hindi Sindhi English
Amchoor Amba-choor dry mango powder
elaichi Photo (ڦوٽا) Cardamon Pods
namak Loonn (لوڻ) Salt
kali mirch Kaari Mirch Black Pepper
lah-sun Thoom(ٿوم) Garlic
adrak adrak(ادرڪ) Ginger
Zeera Jiro(جيرو) Cummin Seeds
Haldi Haidda(هيڊ) Turmeric Powder
Heeng Hing/Vagaranee Asafoetida
Zafran Zafran/Kaisar(ڪيسر) Saffron
gur Gud (ڳڙ) Jaggery
mirch mirch(مرچ) chillies
imli Gida-mi-ri(گدامڙي) Tamarind
Khashkhash(کسکس) Khashkhash poppy seeds
Caraway
Raee Rai mustard seeds
Long Lua-nga (لونگ) Clove

Fruit, Vegetable and Pulses

- Aalu Patata (some parts of northern sindh also calls batala) Potato

Urdu/Hindi Sindhi English
Baigan Vaangan واڱڻ Aubergine (UK) or Eggplant (US)
Band Gobi Band/Pata Gobi Cabbage
Gaajar Gajjar(گجر) Carrot
Daal Daal Lentil
Sag Paalak(پالڪ) Spinach
Khajoor Qatal or Khark(کارڪ يا ڪتل) Dates

Nuts

Urdu/Hindi Sindhi English
Mongphali Behi-munga or Munghera(مڱيرا) Kha-ja Peanuts
Kaju Kaju Cashewnuts
Badaam Badaamyoon(باداميون) Almond
Pista Pista/dodiyun Pistachio

Other

Urdu /Hindi Sindhi English
Ghee Gheehu/Ghay Clarified Butter
Chapati Maani/Phulko/Daggri (ڦلڪو) Thin wrap
Cheeni or Shakkar Khand(کنڊ) Sugar
Bheja or Maghaz Maghz(مغز) Brain
Papar Pa-pper(پاپڙ) Poppodum
double-roti double-roti/Dhabbal Bread
Aata Atto(اٽو) Wholewheat flour (Chappati flour)
Anda Bedo (Hyderbadi Sindhi) or Aano(آنو) Egg
Murghi Kukkar (ڪڪڙ) Chicken
Paplate Paplet پاپليٽ Pomfret fish
Chhota Gosht Nandho Gosht Mutton
Barra Gosht Wado Gosht Beef
Palla machhli Pallo(پلو) shad/Hilsa (fish)

Vegetarian cuisine[edit]

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.[1]

See also[edit]

References[edit]

External links[edit]