Eat Like A Local: Culinary Secrets Of Little Sindh

The papad obsessed, money-minded, loud, blingy and blasting Dama dum mast kalandar at every gathering possible is what has come to define the Sindhi community for the longest time. All thanks to good ol’ Bollywood, we refuse to see beyond this facade. If you believe the ‘stingy Sindhi’ stereotype to be true, then the joke’s on you buddy. It’s time to dig a little deeper. (The itch to crack the gold digging joke is hard to resist, but let’s not start another petty war here).

If you have a Sindhi friend, then in all probability you’ve tried your hand at most of these delicacies. And for those who haven’t, it’s never too late to gatecrash a Sindhi household (at your own risk, of course). If you’re looking to embrace the true flavours of Sindhi cuisine, we’ve got just the thing for you.

Dal Pakwan

 

 

 

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A staple Sindhi breakfast, the perfect dal pakwan is exactly what you need to kick the Sunday blues away. Crisp deep fried maida puris are served with chana dal and garnished with chutney and chopped onions. The spices mixed with the pakwan (fried flatbread) will definitely make you reconsider the god-awful keto diet. And as they say a dollop of ghee goes a long way. (Yes. We are very much aware of the ‘a minute on your lips, forever on your hips’ jargon. But we’d rather not crush our souls). Pro Tip - add a spoonful of ghee in the pakwan dough and thank us later!  

Koki

Traditional Sindhi flatbread, koki is made from whole wheat and the dough is blended with spices and onions. Flaky, crisp and flavoured with an assortment of seeds, it has a striking resemblance to a paratha. Served alongside curd and pickle, the crusty brown koki can be found in every Sindhi kitchen. Popular for its texture and taste, it is rolled out into a thin biscuit like form before being roasted on a griddle. Fairly easy to make, our evening round of tea is rarely complete without the koki-papad.

Sindhi Kadhi

 

 

 

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The typical Sindhi household is always brimming with flavour, texture and spices. And the signature Sindhi kadhi is the ultimate celebration dish. A smooth silky curry made by gently roasting gram flour, the kadhi is usually accompanied with an assortment of vegetables, including green beans, drumsticks and carrots. Though the base is the same, the recipe still varies from person to person. While some prefer the curry to be dark and spicy,  others like it light and tangy. While some use tomatoes, others prefer tamarind. Traditionally served with rice and papad, you can also plate it up with potato tuk. 

Sai Bhaji

 

 

 

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A balanced meal in itself, the Sindhi sai bhaji is a melange of vegetables like spinach, dill and sorrel. Packed with flavours, the one pot meal has a dash of sourness, bit of sweetness and a hint of spice. The name is derived from the Sindhi terms sai meaning green and bhaji meaning vegetables. Tempered with the right amount of spice and garlic, the dish can be served with either flatbread or even rice.

Tuk

 

 

 

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Our love for potatoes is endless. And when it is served as tuk, you’ve got a match made in heaven. A snack, a side, or more often even a meal in itself, the aloo tuk is hard to resist. Crispy fried potatoes tossed in salt and chilli, it is traditionally made at Sindhi weddings. Baby potatoes are deep fried and flattened and tossed in a mixture of readily available spices. Serve it with a hearty bowl of dal and rice to satisfy your comfort food cravings.