Sindhi cuisine: Difference between revisions
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'''Sindhi cuisine''' ({{lang-ur|سندھی پکوان}}, {{lang-hi|सिंधी भोजन}}, [[Sindhi language|Sindhi]]: سنڌي کاڌا) refers to the native cuisine of the [[Sindhi people]] from [[Sindh]], [[Pakistan]]. The daily food in most [[Sindh]]i 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]]. |
'''Sindhi cuisine''' ({{lang-ur|سندھی پکوان}}, {{lang-hi|सिंधी भोजन}}, [[Sindhi language|Sindhi]]: سنڌي کاڌا) refers to the native cuisine of the [[Sindhi people]] from [[Sindh]], [[Pakistan]]. The daily food in most [[Sindh]]i 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]]. |
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Revision as of 19:53, 12 April 2012
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| Regional cuisines | |
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| Ingredients | |
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Sindhi cuisine (Template:Lang-ur, Hindi: सिंधी भोजन, 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.
Historical influences
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. 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 called Chiti-Kuni is made with seven vegetabels. If some gets chicken pox and after it is gone, it is common to make an offering and make 'mitho lolo'.
Vermicelli is served on both Eids. On special religious occasions, mitho lolo, accomapanied 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.
Translations
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 | Sukho Dhanno (داڻا) | Coriander Seed |
| Hara Dhan-ia | Sawo Dhanno | Coriander Leaves |
| podeena | poodeeno | Mint leaves |
| methi | methi | Fenugreek |
| taez paat | Kamaal Pat | Bay leaf |
Spices
| Urdu/Hindi | Sindhi | English |
|---|---|---|
| Amchoor | Amba-choor | dry mango powder |
| elaichi | Photo (فوتا) | Cardamon Pods |
| namak | Lhoonn (لوڻ) | Salt |
| kali mirch | Kaari Mirch | Black Pepper |
| lah-sun | Thoom(ڀوم) | Garlic |
| adrak | adrak(ادرڪ) | Ginger |
| Zeera | Giro(جيرو) | Cummin Seeds |
| Haldi | Haidi(هيڊ) | Turmeric Powder |
| Heeng | hing | Asafoetida |
| Zafran | Kesar(ڪيسر) | Saffron |
| gur(ڳڙ) | Jaggery | |
| mirch | mirch(مرچ) | chillies |
| imli | Gida-mi-ri(گدامڙي) | Tamarind |
| Khashkhash(کسکس) | poppy seeds | |
| Caraway | ||
| Raee | mustard seeds | |
| Long | Lua-nga | Clove |
Fruit, Vegetable and Pulses
- Aalu Patata (some parts of northern sindh also calls batala) Potato| Urdu/Hindi | Sindhi | English |
|---|---|---|
| Baigan | Vaangar | Aubergine (UK) or Eggplant (US) |
| Band Gobi | Pati Gobi | Cabbage |
| Gaajar | Gajhar(گجر) | Carrot |
| Dal | Daal | Lentil |
| Sag | Palak(پالڪ) | Spinach |
| Khajoor | Qatal or Kharkoon(کارڪ يا ڪتل) | Dates |
Nuts
| Urdu/Hindi | Sindhi | English |
|---|---|---|
| Mongphali | Behi-munga or Munghera(مڱيرا) | Peanuts |
| Kaju | Kha-ja(کاڄا) | Cashewnuts |
| Badaam | Badaam(باداميون) | Almond |
| Pista | Pista/dodiyun | Pistachio |
Other
| Urdu /Hindi | Sindhi | English |
|---|---|---|
| Ghee | Gheehu | Clarified Butter |
| Chapati | Phulko or maani(ڦلڪو) | Thin wrap |
| Cheeni or Shakkar | Khandre(کنڊ) | Sugar |
| Bheja or Maghaz | Maghaz(مغز) | Brain |
| Papar | Pa-pper(پاپڙ) | Poppodum |
| double-roti | double-roti | Bread |
| Aata | Atto(اٽو) | Wholewheat flour (Chappati flour) |
| Anda | Bedo (Hyderbadi Sindhi) or Aano(آنو) | Egg |
| Murghi | Cookker(ڪڪڙ) | Chicken |
| Paplate | Paplet | Pomfret fish |
| Gosht | Tivan | Lamb Meat |
| Hilsa machhli | Pallo(پلو) | shad (fish) |
Vegetarian cuisine
![[icon]](/wiki/File:Wiki_letter_w_cropped.svg){kind=small} | This section needs expansion. You can help by adding to it. (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. The first ever website on Thathai Bhatia cuisine, http://www.panjakhada.com was launched on June 28, 2010 in Dubai. It contains over 150 recipes in various sections, all of which are vegetarian and have no onion or garlic used in any of its preparations.