Historical influences
The arrival of Islam within 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 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.
Food for special occasions
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.
Sai bhaji chawal, a popular dish from Sindh consists of white steamed rice served with spianch curry which is given a 'tarka' with tomatoes,onions and garlics.
Koki is another popular Sindhi flatbread that is prepared with wheat flour and goes well with any dal, sabzi or even curd or chai.
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.
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.
Translations
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 'aano'.
Herbs
| Urdu/Hindi | Sindhi | English |
|---|---|---|
| Sokha Dhan-ia | Sukka Dhaanna (داڻا) | Coriander Seed |
| Hara Dhan-ia | Sawa Dhaanna | Coriander Leaves |
| podeena | Phoodno | Mint leaves |
| methi | Hurbo | Fenugreek |
| taez paat | Kamaal Pat | Bay leaf |
Spices
| Urdu/Hindi | Sindhi | English |
|---|---|---|
| Amchoor | Amba-choor | dry mango powder |
| elaichi | Photo (ڦوٽا) | Cardamon Pods |
| 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 |
| Khashkhash(کسکس) | Khashkhash | poppy seeds |
| Caraway | ||
| Raee | Rai | mustard seeds |
| Long | Lua-nga (لونگ) | Clove |
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 | Paalak(پالڪ) | Spinach |
| Khajoor | Qatal or Khark(کارڪ يا ڪتل) | Dates |
Nuts
| Urdu/Hindi | Sindhi | English |
|---|---|---|
| Mongphali | Behi-munga or Munghera(مڱيرا) | Peanuts |
| Kaju | Kha-ja(کاڄا) | Cashewnuts |
| Badaam | Badaamyoon(باداميون) | Almond |
| Pista | Pista/dodiyun | Pistachio |
Other
| Urdu /Hindi | Sindhi | English |
|---|---|---|
| Ghee | Gheehu/Ghay | Clarified Butter |
| Chapati | Maani/Phulko/Daggri (ڦلڪو) | Thin wrap |
| Cheeni or Shakkar | Khand(کنڊ) | 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 Aano(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
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 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.
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