Sindhis originally migrated from the region of Sindh, which is now a part of Pakistan, during the India-Pakistan partition in 1947. Their cuisine, to a great extent, is influenced by the Mughals, Arabs, Turks and other dynasties ruled over the Sindh province at different times. Daily Sindhi meals consist of wheat-based flatbread (phulka) and rice accompanied by dal and sabzi. Contrary to popular belief, Sindhis do not eat papad every day.
Sindhis have some unique methods of preparing their food &ndash one such a method is called seyal, where the cook needs to prepare the food with an onion or ginger-garlic base. Another popular preparation method is called tamate mein (in tomato gravy). In many Sindhi households, meals are also prepared using saye masala, where you use a base of coriander leaves and fresh garlic to give the food an extra kick of flavour.
Popular Dishes
One cannot talk about Sindhi cuisine without mentioning the ever-popular dish of kadhi chawal. Kadhi is made with Bengal gram flour (besan) and tamarind or kokum and also has boiled potatoes, drumsticks, lotus stems and other vegetables, depending on the cook&rsquos preferences. A popular addition to the dish is a preparation of fried potatoes on the side called tuk.
Some Sindhis have a sweet tooth and sprinkle their helping of kadhi with sweet boondi. While kadhi chawal might be the most popular Sindhi dish, the cuisine is so much more than just that. Dal pakwaan is a prevalent dish, made with chana dal, with fried maida bread crisped to perfection. Dal pakwaan tastes heavenly when paired with finely chopped onions and sweet chutney.
Sindhis are famous for their ingenuity, which comes across in another typical dish on the Sindhi menu known as seyal mani, which is made with leftover chapatis. The chapatis are tossed in with a salty and spicy mix of tomatoes, coriander, green chillies and other spices. The chapatis can be replaced with bread if you don&rsquot like to eat leftover food.
The best Sindhi breakfast dish is koki. It&rsquos a kind of wheat flour paratha. Finely chopped onions, green chillies, garlic, coriander, or cilantro leaves are added to the flour and kneaded. It would be best if you didn&rsquot knead the dough too much &ndash the bread must be stiff. You can pair koki with just about anything &ndash yoghurt, pickle, papad, or chai.
Lolo is the sweet version of koki and is made with sugar syrup. This dish is usually prepared during two contrasting occasions &ndash during the festival of Shitala Satam (Thadri in Sindhi) and for people suffering from chicken pox or measles. Another popular dish in Sindhi households is the teevan curry, a mildly spicy mutton preparation made with yoghurt and mint leaves. It&rsquos cooked with daag (brown onion gravy) and can be eaten with plain rice, pulao or chapatis. A sweet and spicy dish called seyun patata made with sweet vermicelli and deep-fried spicy potato, is a hit in Sindhi households.
Sai bhaji is another simple dish consumed widely. Sai means green, bhaji means vegetable, and the dish is just that. It is made with spinach, fenugreek leaves, green chillies, tomatoes, coriander, chana dal and other vegetables like brinjals, okra and potatoes, depending on the cook&rsquos preferences. This is generally consumed with bhuga chawal, a rice preparation made with onions, peas, French beans and garam masala. A dish made during special occasions is tairi &ndash it&rsquos aromatic, and sweet and is prepared with saunf, dhoongi (dried coconut), dhaakh (black raisins) and dry fruits. This preparation also tastes great when paired with sai bhaji.
Snacking Sindhi Style
Sindhi sana pakora is a famous snack mainly because it is fried twice. It&rsquos deliciously crispy and must be paired with green and sweet chutney. Mirchi pakora, aloo tikki and spinach pakora are other must-have Sindhi snacks.