We Sindhis love to have accompaniments with our main dish in our meals. Usually, we have aloo tuk (fried potatoes), tariyal bhindiyun (fried lady’s fingers), tariyal vaagan (fried brinjals), kheecha ( rice papads), khachriyun (fryums), papads, raito (chopped tomatoes, onions and cucumber in curds), dahi-boondi ( boondi in curds)...
Shri Mohandas Kundandas Soni How many of us give back to our community after we have done well in life? Wouldn’t we love to just kick back and enjoy the pleasures of the world after we have worked hard to earn them? But Shri Mohandas Kundandas Soni thought differently....
Sindhi Varo is one of the winter delicacies, chock-full of goodness of dry fruits, misri (sugar crystals), melon seeds, black pepper, sonth (ginger powder), gum and ghee, all which are essential for boosting immunity in winter. Dry fruits are rich in vitamins, minerals, fibre and proteins. They help in...
Nasreen Askari and Hasan Askari Paul Holberton Publishing, London Mohatta Palace Museum, Karachi, 2019 The book is well-researched documentation on the textiles of Sindh, especially of the desert, Tharparkar. The authors, Nasreen Askari and Hasan Askari, aim to highlight the hitherto unappreciated textile tradition of Sindh that has been existing for over...
Sindhis prepare a various dals in a variety of ways. We make channa, yellow split moong, chhilte wali dal(green split moong), tuver, masoor and urad dal with a mindboggling number of permutations and combinations of condiments, spices and vegetables that can be added to give flavours. We add jeera,...