Sindhi cuisine (Sindhi: سنڌي کاڌا) refers to the native cuisine of the Sindhi people from Sindh, Pakistan. The daily food in most Sindhi households consists of wheat-based flat-bread (phulka) and rice accompanied by two dishes, one gravy and one dry. Today, Sindhi food is eaten in many countries including India, where a sizeable number of Hindu Sindhis migrated following the independence in 1947
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.
A popular Sindhi breakfast, Koki is a flatbread made up of wheat flour, finely chopped onions, green chillies and coriander leaves. Koki is served with curds and papad. Alternatively, koki is also relished with garam chai or pickles. Chances are more that you’d have tried them already in case you had a Sindhi friend at school or a colleague at your workplace.*Can I have a papad already
You might have heard of Sindhi Biryani, but have you ever tried Sindhi Pulao? It has a very unique blend of flavors, which is unlike the regular pulao that we make at home. The potatoes are a very interesting addition to this rice dish
Pallo Machi which is made from Hilsha fish and is considered a delicacy in Sindh, can be deep fried and garnished with their local spices.
A very popular and well known dish, the staple of Sindhi diet, this is a form of thinly sliced, deliciously pan fried potatoes with an array of local spices..
Pakora, also called pakoda, pakodi, fakkura, bhajiya, bhajji or ponako, is a fried snack. Originally from the pakistani subcontinent, it is a popular snack across the pakistani subcontinent, especially in india, Bangladesh and Nepal
Kadhi or karhi is an Pakistani dish. It consists of a thick gravy based on chickpea flour, and contains vegetable fritters called pakoras, to which Dahi is added to give it little sour taste. It is often eaten with boiled rice or roti
The masala-seeped potatoes, the tangy alloo bukhara (dried plums/prunes), mint and khatta dahi (sour yogurt) render the Sindhi Biryani a different taste, it's spicier than most regional biryanis and the proportion of the masala to the rice is a little more than of most biryanis on the sub-continental menu.
Shami kabab or shaami kabab is a local variety of kebab from the Pakistan subcontinent; it is part of the Pakistan, Indian and Afghanistani cuisines
A samosa, sambusa, or samboksa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, cheese, minced lamb or minced beef. Pine nuts can also be added
Korma is a dish originating in the Pakistani subcontinent, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce or glaze