The Info List - Sindhi Cuisine

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Sindhi cuisine
Sindhi cuisine
(Sindhi: سنڌي کاڌا) refers to the native cuisine of the Sindhi people
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.


1 Historical influences 2 Food for special occasions 3 Meals 4 Drinks 5 Translations 6 Vegetarian cuisine 7 See also 8 References 9 External links

Historical influences[edit] The arrival of Islam
within South Asia
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
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.[1]

Sai bhaji
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 garlic. 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. Seviyan (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.

Sindhi Kadhi

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. 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. Taryal Patata, a staple of Sindhi diet, is a form of thinly sliced, pan fried potatoes with local spices. They are consumed in most rural households typically at dinner but can be consumed even for breakfast and lunch alongside other meals. One popular Sindhi way of having "patatas" is to eat it with plain white rice with daal to accompany it.

Sindhi Fish

Pallo Machi is a popular Sindhi delicacy, is Hilsha fish prepared with numerous cooking methods. It can be deep fried and garnished with local spices, can be cooked with onions and potatoes into a traditional fish meal or barbequed. The fish often has roe, which is called "aani" in Sindhi and is enjoyed as a delicacy. Often fried alongside the palla and served with the fish fillets. Palli, is a saag or leafy green from the Chickpeas, and is enjoyed either cooked by itself like spinach or with fish cooked in the palli and called "Machi Palli". The saag has a unique flavor and is quite different from spinach or mustard saag and has a slightly sour and salty taste to it. It can take getting used to for the uninitiated.


Sindhi Beeh Ji Bhaji

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]

Thandiay (Thadal)

Thadal (famous Sindhi drink made from almonds and poppy seeds - khashkhaash). Khirni (hot drink made with milk, flavours of cardamoms and saffron). Sherbet (drink made from rose petals or sandal wood ). Falooda (vermicelli and ice on top of an ice cream) Lassi
( Yogurt
made traditional drink)

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 'ando'. Herbs

Urdu/Hindi Sindhi English

Sokha Dhan-ia Sukka Dhaanna (سڪاڌاڻا) Coriander Seed

Hara Dhan-ia Sawa Dhaanna Coriander Leaves

podeena Phoodno Mint leaves

methi Hurbo Fenugreek

taez paat Kamaal Pat Bay leaf

Kadhi pata Curry Leaves


Urdu/Hindi Sindhi English

Amchoor Amba-choor dry mango powder

elaichi Photo (ڦوٽا) Cardamon Pods

Badi elaichi Wado photo Black Cardamon

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

Khaskhas(کسکس) Khashkhash poppy seeds


Raee Rai mustard seeds

Long Lua-nga (لونگ) Clove

Til Tirr Sesame Seed

Garam Masala garam masalo .

Dalchini Mithi Kathi Cinnamon

Sauf Sauf Aniseed

Sauf Sauf Aniseed

Methi dana Hurbo Fenugreek seeds

Lal mirch Gharo mirch Red Chilli

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 Sagg Mustard Greens (Vegetable)

Khajoor Qatal or Khark(کارڪ يا ڪتل) Dates


Urdu/Hindi Sindhi English

Mongphali Behi-munga or Munghera(مڱيرا) Kha-ja Peanuts

Kaju Kaju Cashewnuts

Badaam Badaamyoon(باداميون) Almond

Pista Pista/dodiyun Pistachio

Akhrot Akhrot Walnut


/Hindi Sindhi English

Ghee Gheehu/Ghay Clarified Butter

Chapati Maani/Phulko/Daggri (ڦلڪو) Thin wrap

Cheeni or Shakkar Khand(کنڊ), Khandra 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 Ando(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]

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
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.[2] See also[edit]

Indian cuisine Pakistani cuisine Thathai Bhatia cuisine


^ "Various Sindhi recipes". http://www.simplysindhirecipes.com. WordPress. Retrieved 3 September 2015.  External link in website= (help) ^ "panjakhada.com". Retrieved 21 December 2014. 

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