Sindhi cuisine

Sindhi cuisine refers to the cuisine of the Sindhi people. 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.

Snacks

• Kutti (Mashed Roti [Bread] with sugar and butter)
• Lolo or Mithi Loli (Sweeter version of koki (see below) - also made if you get chicken pox (Hindu))
• Ku-ini Kich-anee (Sindhi comfort food. A porridge like dish made with rice and served with yogurt)
• Chhola Dhabal (baked bread with chick peas in thick gravy)
• Ka-raw-o (religious offering made with flour, ghee and sugar)
• Bhat - (porridge, usually given to a sick child, but popular at all times)

Meals

• Seyal Mani (Cooked Chappati in green sauce with tomato, corriander and spices).
• Seyal Dab-roti (variation of above, but instead of Chappati, use bread)
• Koki or Loli (a thick chappati with ghee, onion and coriander).
• Loli Du-dh (as above, but served with yogurt. Some Sindhis will eat Loli with pickles, but many Sindhis don't consider it good form to mix yogurt and pickles). This is a popular dish served at breakfast or brunch.
• Pappad (a crisp and thin snack. Sindhi will generally eat this after a meal to digest food and in particular after an oily meal).
• Dhodo Chutney (A thick roti with garlic paste and served with mint chutney)
• Sai Bhaji (a spinach based gravy, sai means green - the colour of spinach)
• Bugha Chawar (a browned rice)
• Bhugal Bheeha (lotus root in thick curry)
• Dhangi Fulko (moong beans with roti)
• Curry Chawal (a tomato curry eaten with white rice - served with aloo took, a potato cutlet)
• Besan ji Bhaji (vegetable made of gram flour)
• Bhugal Teewarn (a mutton dish)
• Jera & Bhukiyoo (Fried liver, Kidney of goat)
• Dal Tikkhar (daal yellow pulses) cooked in gravy eaten with crisp fried very thin matthi)
• Bhugge Chawal ( rice cooked in flavoured spices beige/ golden brown in colour with vegetable assortments)
• Pava (goats legs)
• Pakkwan Dal (lentil and solid crunchy puri)
• Curry Chawal (It's Kathi Curry eaten with Rice

Desserts or Sweets or Drink

• Thadal
• Varo (Indian sweet made with pistachio, almonds or other nuts)
• Moomthal (Indian sweet)
• Khi-r-ni (hot drink made with milk with flavours of cardamoms and saffron)
• Sherbert
• Mal-pooro

Pickles

• carrot pickle
• mango pickle
• mix fruit pickle
• green chilli pickle

Food for Special Occasions

There are food that are served during special occasions, such as during Diwali a Bahji with seven vegetabels is made. 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.

Translations

This section provides the translations between Hindi/Urdu, Sindhi and English (British and American) cooking terms. Most Hindi and Urdu translations are very much the same though with many significant differences, but not in the following case.

Herbs and Spices

Hindi/Urdu	Sindhi	English
Dhan-ia	Sava Dhana	Corriander
elaichi	Photo	Cardamon Pods
namak	Lhoonu	Salt
kali mirch	Kaara Mirch	Black Pepper
lah-sun	Thooma	Garlic
adrak	Adh-rak	Ginger
pudina	Fhood-no	Mint leaves
Haldi	Haiduh	Turmeric Powder
Hing	hing	Asafoetida
		Saffron

Fruit, Vegetable and Pulses

Hindi/Urdu	Sindhi	English
Baingan	Vaan-ghar	Aubergine (UK) or Eggplant (US)
.	Gobi	Cauliflower
		Caggage
Dal	Dal	Lentil
Sag	Sai Bhajhi	Spinach

Nuts

Hindi/Urdu	Sindhi	English
.	Behi-munga	Peanuts
.	Kha-ja	Cashewnuts
Pista	Pista	Pistachio

Other

Hindi/Urdu	Sindhi	English
Ghee	Gheehu	Clarified Butter
Chappati	Maani	Thin wrap
chini or shakkar	Khande	Sugar
Bheja	Magaz	Brain
Pappad	Pa-pper	Poppodum
dabal-roti	Dhabalroti	Bread
Atta	Atto	Wholewheat flour (Chappati flour)
unda	Bedo (Hyderbadi Sindhi) or Aano	Egg
Murghee	Cook-ker	Chicken

See also

• Indian cuisine
• Pakistani cuisine

External links

• Plenty of Sindhi Food Recipes
• Sindhi food recipies 2
• Sindhi recipies