Suran, or elephant yam, is a tuber popular in the Sindhi cuisine and the cuisines 0f the Indian states like Kerala, Tamil Nadu, Bengal, Bihar, Tripura, Uttar Pradesh, etc. Dark brown in colour, the bark-like skin of the yam is thin and can be peeled. The pinkish- beige flesh...
Come winter and you see carts full of green leafy vegetables that are a sight to the sore eyes. Spinach, sorrel leaves, fenugreek, green garlic, chives, dill – all are widely used by the Sindhis in their cooking. Packed with vitamins, minerals and fiber, leafy greens help prevent obesity,...
The renowned feminist author, journalist, environmentalist and numerologist, Kusum Choppra, invited me to her place to have a look-see at the book, Sindhi Tapestry- An Anthology, edited and curated by Saaz Aggrawal. She had informed me of its imminent arrival in December 2020, and I was keen to see...
It gladdens my heart in winter to see the vegetable vendors plying carts laden with fresh vegetables of all the colours of the rainbow- the plump aubergines, the juicy red tomatoes, the emerald greens, the red and orange carrots, the pure white radishes, the blushing white and purple turnips...
We Sindhis love our papad, kachriyun (fryums) and khatairn (pickles). While in summer, we have our ambh jo murbo, teekhi ambriyun ji khatairn, mithi ambri ji khatairn or chhundo – all made with mangoes, spices and/or sugar, in winter we have water-based pickles using the choicest winter vegetables like...