Sindhi cuisine is synonymous with Sai bhaji, Sindhi kadi, Dal pakwan and of course, papad. Onions and tomatoes form the base of most Sindhi curries.
Sindhi cuisine is synonymous with Sai bhaji, Sindhi kadi, Dal pakwan and of course, papad. Onions and tomatoes form the base of most Sindhi curries. Vegetables like yam (suran), brinjals, beans, ladies fingers, pumpkins are used generously. Sindhis attach a lot of importance to the method of preparation. There are no overwhelming masalas. The original flavour of the vegetable is retained.
Says Yash Mulchandani of Kailash Parbat restaurant, “Sindhis love vegetables and Sai bhaji is our signature dish. It is a mix of all green vegetables — spinach, methi, garlic, chillies. It can be served with rice or rotis. Our kadi too is very popular. We use a lot of tamarind and so it is sour. In fact, the base of the kadi is besan (gram flour) and tamarind. To this lots of vegetables are added. It goes well with basmati rice, sprinkled with shahi jeera and aloo tuk (flattened potato cake)."
Sangeeta Daryanani, a housewife from Chembur says, "A typical Sindhi breakfast is dal pakwan. It consists of a thick chana masala and is served with puris made of flour.
Seyal Dabroti Bread or chapati, cooked in a base mixture of garlic, coriander and tomatoes is also a breakfast item. Seyal Mani (cooked chapati in green sauce with tomato, coriander and spices), Methi Bhaji, Bhein (Lotus Stem) and Koki (thick chapati made with onions and coriander or just plain) are among other favourites in Sindhi cuisine."
She further informs, "Dodo chutney is a millet-flour kneaded dish. It has spices mixed with it and is cooked unleavened. It is eaten with garlic-based mint chutney. Lolo is wheat dough that has a little salt and a small amount of sugar syrup added into the flour that has to be kneaded with butter."
Sindhis who eat non-vegetarian food are fond of fish. Pomfret and hilsa are preferred varieties. Fish curry is usually paired with rice. Phote (cardamom) bhugo teevan (mutton) is also relished by many Sindhis.
Sindhis enjoy their papads, which are either fried or roasted. Nowadays, papads are made of urad dal. But traditionally Sindhis made their papads from a mixture of matar and urad dal.
Seviyan kheer is a common Sindhi dessert as is Moong dal halwa.
Apart from Kailash Parbat, Saffron Spice in Powai serves Sindhi dishes. And for chaats and sweets, Jhama sweets in Chembur is a must-visit.
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