A favourite among Sindhis, dal-pakwan is a available at every street corner in Sindhi-dominated areas. The crisp flaky pakwan dipped in hot steaming dal spiced with masalas and tamarind -mint chutney is what Sindhi ambrosia is made of. Dal-pakwan is easy to prepare at home too. If receiving guests...
Seyal Masalo is a versatile and delicious base for vegetables and sea food in Sindhi cuisine. Chock-a-block with the nutrition of coriander leaves, garlic, tomatoes and onion, the masala is sauteed in oil before adding vegetables like ladies’ fingers, potatoes, cauliflowers or carrots. Fish or prawns cooked in this...
The other day, I went to the Sindhi market at Kubernagar, Ahmedabad to look at the Diwali goodies available. Kubernagar is one of the Sindhi-dominated areas of Ahmedabad, so I was sure I will get the Sindhi snacks and decorations I wanted. Post-Partition of India in 1947, Sindhis had...
Sindhi meals can be as elaborate and exotic with ingredients such as bhee (lotus stems), phoolpatasha (popped lotus seeds), khumbhi (fresh mushrooms) or gucchi (dried oyster mushrooms), or as simple as dal-chawal (dal-rice), masala puri with tea or seyal fulka ( usually made of leftover rotis and spices). We...
Shri Jetho Lalwani It is a privilege to write about a glittering gem in the world of Sindhi, Gujarati and Hindi literature, Dr. Jetho Lalwani. A literary personality of great eminence, Dr. Lalwani is an accomplished theatre person, a fiction writer, an essayist, a critic, a journalist and a scholar...