Sindhi cuisine

Cuisine of the Sindh, Pakistan

Sindhi cuisine (Sindhi: سنڌي کاڌا) refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. It is mostly a non vegetarian cuisine, with even Sindhi Hindus widely accepting of meat consumption. The daily food in most Sindhi households consists of wheat based flat bread (Mani) or rice accompanied by two dishes, one gravy and one dry with curd, papad or pickle. Freshwater fish and a wide variety of vegetables are usually used in Sindhi cuisine. Restaurants specializing in Sindhi cuisine are rare, although it is found at truck stops in rural areas of Sindh province, and in a few restaurants in urban Sindh.

The arrival of Islam within the Indian Subcontinent influenced the local cuisine to a great degree. As 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. Sindhi cuisine was also found in India, where many Sindhi Hindus migrated following the Partition of India in 1947. Before Independence, the State of Sindh was under Bombay Presidency.

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 ain Chawar: Sai bhaji a popular dish from Sindh consists of white steamed rice served with spinach curry which is given a 'tarka' with tomatoes, onions and garlic. Daal Pakwan: (mostly consumed by Sindhi hindus). 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. Sayun (Vermicelli): typically served as a sweetened (sometimes milk based) dessert, is popular: Muslim Sindhis serve it on Bakra Eid and Eid ul Fitr. On special religious occasions, mitho lolo, accompanied with milk, is given to the poor. Sindhi Kadi: is a unique and special dish prepared on festive occasions specially by Sindhis residing in India. It consists of a thick spicy gravy made from chick pea flour unlike buttermilk usually used for kadi preparation along with seasonal vegetables. It is served hot with rice. Mitho Lolo: is also served with chilled buttermilk called Matho on various occasions. Kheer Kharkoon: 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. Khorak/Churo: a healthy snack made for bride and bridegroom before marriage, it is made of dry fruits and desi ghee, it is given to bride and bridegroom for seven days.

most of Sindhis are Muslims, they consume different animals, birds and fish meat which are Halal. Common meat like chicken, beef, mutton is quite famous among Sindhis, in addition camel, rabbit, many birds like Aari (Fulica atra), Kunj (Demoiselle crane), Titar (Grey francolin), Jhirkri (Sparrow), Duck meat is also consumed. many seafood like fishes, prawns etc are also eaten. The fish Sajji of Sanghar is quite famous in all over Pakistan.

Thadal: is a cooling and energizing drink, used by the pehlwan (wrestlers), prepared using ground char magaz, dry fruits, pepper, almonds and poppy seeds khashkhaash). Sharbat: drink made from rose petals or sandal wood. Falooda: vermicelli and ice on top of an Ice cream. Lassi: Dahi (yogurt) based traditional drink.

Khirni: hot sweet pudding made with milk and crushed rice into paste, flavours of cardamoms, dry fruits and saffron. Busri: a special Sindhi sweet bread made of two breads, filled with powder of jaggery called musti/mithai sometimes with sugar, and a chunk of desi ghee or Makhan (butter) on top, eaten mostly in winters, also offered to bride and bridegroom on wedding day. Ugham Halwo: is a traditional halwa made in Dadu district, made with almonds, pistachios, cashew nuts and important (ugham seeds) are used in desi ghee, it is very healthy and best in winters. Sindhi Halwo: made with corn flour, water, ghee and dry fruits, it has jelly like texture. Mao: is a sweet dish made out of milk and sugar, milk is cooked until it becomes thick paste, then it is served with dry fruits and nuts. Mehar city is famous for making Sindhi mao. Tairee Bhat: the sweet rice made in jaggery with kishmish (Raisins) and coconut. Borindo: round balls like sweet snack made of sugar syrup/honey/jaggery and sesame seeds or other dry fruits and nuts. Lai: same as like borindas but flat and Lais are made of different dry fruits, sesame seeds etc. Kutti: Mashed Ofrato (Paratha Bread) with sugar, butter and crushed dry fruits. Lolo or Mitho Lolo: Sweeter version of koki also made if you get chicken pox. Chulho: is a sweet bread of rice flour or wheat flour with sugar sprinkled on top, with desi ghee or makhan. Gheeyar: a Jalebi like Sindhi sweet but large in size, eaten on festivals. Ghotki ja Pera: are usually cone shaped sweetmeat made in ghotki city. Other Sindhi desserts and sweets like Sero, Paihu, Rabri, Atay ju Saiyun, Bondi Singhar, Daro, Kariyio tikio etc.

Pappad: the favorite snack of Sindhis pappad is a thin flat bread like snack, made of urad dal, moong dal with pepper, jeera, eaten with meal, or at evening with tea. Pakora: are fritters, can be made with sliced potatoes called Patatai or with onions, pea and green chili pakoras called Sanna/Sanai pakora, Green chili pakoras called Mirchai pakora, chicken pakora, beef pakoras, Bheeh (lotus root) pakoras etc. Buri/Boorani: is unique snack of yellow powder or pollen of flower that grows in lakes and ponds. Pabura/Pabur: the seeds of Lotus flower. Phariyun: is a winter snack, a green pods boiled in water and sprinkled with ambchoor, black salt and red chili powder. Gajar: boiled sweet potatoes, sprinkled with salt, black, red chili powder and ambchoor. Baisan ju Tikyun: flatbread like snack made of Chickpea flour with coriander, onions, salt, pepper.

Certain sects of the Sindhi community are vegetarians. The Thathai, Halai and Kutchi Bhatias are followers of Vallabh Acharya, who 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.

Sindhi achar is made of different vegetables and fruits like: Carrot pickle, Mango pickle, Mix fruit pickle, turnip pickle, Green chilli pickle etc, Shikarpur is famous for Sindhi achar.