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Sindh, a region in present-day Pakistan, has a rich cultural and historical background. Before the partition of India in 1947, Sindh was part of British India and home to a diverse population that included Hindus, Muslims, and other communities. The partition, which led to the creation of Pakistan and India as separate nations, had a profound impact on the region's demographics and culture.
Video Credit: Your Food Lab
During the partition, many Sindhi Hindus migrated to India. This mass migration brought with it a wealth of Sindhi culinary traditions that were adapted and preserved in their new homes. In India, Sindhi cuisine was cooked with local ingredients and cooking styles while retaining its unique characteristics.
Over the years, Sindhi food has evolved, reflecting both the preservation of traditional recipes and adaptations to new ingredients and techniques. Traditional dishes such as Sindhi Kadhi, Bhee Ji Bhaji, and Dal Pakhwan are becoming popular in different parts of India. While dishes from this cuisine were earlier not easily available in restaurants, these days there are home chefs cooking delicious Sindhi fare and making it available to a larger audience.
Many fine dining eateries too serve elevated versions of traditional Sindhi Dishes. The evolution has also seen the introduction of new dishes influenced by local tastes and ingredients, creating a fusion that is both innovative and rooted in tradition.
Bhee Ji Bhaji
Bhee Ji Bhaji is a distinctive Sindhi vegetable dish featuring lotus stem (bhee) cooked with an assortment of spices. The lotus stem is sliced into rounds, then sautéed with onions, tomatoes, and a mix of spices such as turmeric, cumin, and coriander. The result is a savoury and slightly tangy dish with a crunchy texture from the lotus stem. It's eaten with rotis or rice.
Dal Pakhwan
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Dal Pakhwan is a popular Sindhi breakfast dish consisting of crisp, fried pakhwan (a type of savoury cracker) served with a spicy lentil curry (dal). The dal is typically made from chana dal (split chickpeas) cooked with onions, tomatoes, and a blend of spices like cumin, coriander, and garam masala. The pakhwan is crunchy and complements the slightly spicy, tangy dal perfectly.
Sindhi Kadhi
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Possibly the most popular Sindhi dish, Sindhi Kadhi is a comforting and flavourful curry made withf vegetables and chickpea flour (besan). The dish has slightly tangy flavour, which comes from tamarind or raw mango. Vegetables such as potatoes, carrots, and drumsticks are cooked in a base of besan and spices, creating a thick, hearty gravy. The addition of curry leaves, mustard seeds, and fenugreek seeds enhances the aroma and flavour of the kadhi. Sindhi Kadhi is typically enjoyed with steamed rice.
Lola
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Sindhi Lola is a traditional sweet flatbread from the Sindhi community, known to be delicious. This sweet treat is often prepared during festivals and special occasions, such as Sindhi New Year (Cheti Chand), and Thadri. The lola is known for its rich, sweet, and slightly nutty flavour, which comes from the combination of wheat flour, ghee, and sugar. The texture of the lola is dense yet soft, with a slightly crisp exterior that comes from cooking it on a tawa. It's typically enjoyed warm and can be served with a dollop of butter or accompanied by a hot cup of tea.
Sai Bhaji
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Sai Bhaji is a nutritious and flavourful Sindhi dish made from a blend of leafy greens, lentils, and spices. The dish typically includes spinach, fenugreek, and other greens, which are cooked with split pigeon peas (toor dal) and a mix of spices like cumin, coriander, and turmeric. The result is a hearty, thick curry with a deep green colour and a wholesome taste. Sai Bhaji is often enjoyed with steamed rice or bhuga chawal which is made with caramelised onion.
Sindhi Mutton
Sindhi Mutton is a rich and aromatic curry made from tender pieces of mutton cooked in a robust blend of spices. This dish is known for its deep, savoury flavour achieved through the use of ingredients such as onions, tomatoes, garlic, ginger, and a mix of spices including cumin, coriander, and garam masala. The mutton is slow-cooked until it becomes tender and absorbs the flavours of the spices. Often enjoyed with steamed rice or naan, Sindhi Mutton is a hearty and satisfying dish that highlights the depth and richness of Sindhi cooking.
Thandai
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Thandai is a traditional Sindhi and North Indian drink, especially popular during festivals like Holi. It is a refreshing beverage made from a blend of milk, sugar, and a mix of spices and nuts, including almonds, pistachios, cardamom, and black pepper. The ingredients are soaked, ground into a paste, and then mixed with chilled milk. The resulting drink is aromatic, slightly spicy, and incredibly cooling. Thandai is often garnished with rose petals or saffron strands.
