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verification. (December 2014) |
This article is part of the series on |
Indian cuisine |
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This article is part of the series |
Pakistani cuisine پاکستانی پکوان |
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Sindhi cuisine ( Sindhi: سنڌي کاڌا) refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. [1] It is mostly a non-vegetarian cuisine, [2] with even Sindhi Hindus widely accepting of meat consumption. [3] The daily food in most Sindhi households consists of wheat-based flat-bread ( Mani) or rice accompanied by two dishes, one gravy and one dry with curd, papad or pickle. Freshwater fish and a wide variety of vegetables are usually used in Sindhi cuisine. [4] Restaurants specializing in Sindhi cuisine are rare, although it is found at truck stops in rural areas of Sindh province, and in a few restaurants in urban Sindh. [5]
The arrival of Islam within the Indian Subcontinent influenced the local cuisine to a great degree. As 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. Sindhi cuisine was also found in India, where many Sindhi Hindus migrated following the Partition of India in 1947. Before Independence, the State of Sindh was under Bombay Presidency.
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. [6]
most of Sindhis are Muslims, they consume different animals, birds and fish meat which are Halal. Common meat like chicken, beef, mutton is quite famous among Sindhis, in addition camel, rabbit, many birds like Aari ( Fulica atra), Kunj ( Demoiselle crane), Titar ( Grey francolin), Jhirkri (Sparrow), Duck meat is also consumed. [10] many seafood like fishes, prawns etc are also eaten. The fish Sajji of Sanghar is quite famous in all over Pakistan. [11]
Other Sindhi desserts and sweets like Sero, Paihu, Rabri, Atay ju Saiyun, Bondi Singhar, Daro, Kariyio tikio etc. [22] [23] [24]
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 (سڪاڌاڻا) | Coriander Seed |
Hara Dhan-ia | Sawa Dhaanna | Coriander Leaves |
Podeena | Phodno | Mint leaves |
Methi | Hurbo | Fenugreek |
Taez paat | Kamaal Pat | Bay leaf |
Kadhi pata | Kari patto | Curry Leaves |
Spices
Urdu/Hindi | Sindhi | English |
---|---|---|
Amchoor | Amba-choor | dry mango powder |
Elaichi | Photo (ڦوٽا) | Cardamon Pods |
Badi elaichi | Wado photo | Black Cardamon |
Namak | Loonn/Noonn (لوڻ) | Salt |
Kali mirch | Kaara 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 |
Khaskhas (کسکس) | Khashkhash | poppy seeds |
Pulao Jeeri | Caraway | |
Raee | Rai | mustard seeds |
Long | Lua-nga (لونگ) | Clove |
Til | Tirr | Sesame Seed |
Garam Masala | Garam masalo | . |
Dalchini | Mithi Kathi/Darchini | Cinnamon |
Sauf | Sonf | Aniseed |
Methi dana | Hurbo | Fenugreek seeds |
Lal mirch | Gharo mirch | Red Chilli |
Fruit, Vegetable and Pulses
Urdu/Hindi | Sindhi | English |
---|---|---|
Baingan | Vaangann واڱڻ | Aubergine (UK) or Eggplant (US). |
Band Gobi | Band/Pata Gobi | Cabbage |
Gaajar | Gajjar (گجر) | Carrot |
Daal | Daal | Lentil |
Sag | Saagg | Mustard Greens (Vegetable) |
Khajoor | Qatal or Khaarak (کارڪ يا ڪتل) | Dates |
Nuts
Urdu/Hindi | Sindhi | English |
---|---|---|
Moongphali | Behi-munga or Munghera (مڱيرا) Kha-ja | Peanuts |
Kaju | Khaaja | Cashewnuts |
Badaam | Badaamyoon (باداميون) | Almond |
Pista | Pista/Dodiyun | Pistachio |
Akhrot | Akhrot | Walnut |
Other
Urdu /Hindi | Sindhi | English |
---|---|---|
Ghee | Gheehu/Ghay | Clarified Butter |
Chapati/
Roti |
Maani/Phulko/Daggri/
Daggar (ڦلڪو) |
Thin wrap |
Cheeni or Shakkar | Khand(کنڊ), Khandre | Sugar |
Bheja or Maghaz | Maghz (مغز), Mejalo | Brain |
Papar | Pa-pper(پاپڙ) | Poppodum |
Double-roti | Dab-roti/Dhabbal | Bread |
Aata | Atto(اٽو) | Wholewheat flour (Chappati flour) |
Anda | Bedo (Hyderbadi Sindhi) or Ando, Ano(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) |
This section needs expansion. You can help by
adding to it. (June 2010) |
Certain sects of the Sindhi community are vegetarians. The Thathai, Halai and Kutchi Bhatias are followers of Vallabh Acharya, who 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. [32]
Sindhi achar is made of different vegetables and fruits like: Carrot pickle, Mango pickle, Mix fruit pickle, turnip pickle, Green chilli pickle etc, [25] Shikarpur is famous for Sindhi achar. [33] [34]
This article needs additional citations for
verification. (December 2014) |
This article is part of the series on |
Indian cuisine |
---|
This article is part of the series |
Pakistani cuisine پاکستانی پکوان |
---|
Sindhi cuisine ( Sindhi: سنڌي کاڌا) refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. [1] It is mostly a non-vegetarian cuisine, [2] with even Sindhi Hindus widely accepting of meat consumption. [3] The daily food in most Sindhi households consists of wheat-based flat-bread ( Mani) or rice accompanied by two dishes, one gravy and one dry with curd, papad or pickle. Freshwater fish and a wide variety of vegetables are usually used in Sindhi cuisine. [4] Restaurants specializing in Sindhi cuisine are rare, although it is found at truck stops in rural areas of Sindh province, and in a few restaurants in urban Sindh. [5]
The arrival of Islam within the Indian Subcontinent influenced the local cuisine to a great degree. As 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. Sindhi cuisine was also found in India, where many Sindhi Hindus migrated following the Partition of India in 1947. Before Independence, the State of Sindh was under Bombay Presidency.
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. [6]
most of Sindhis are Muslims, they consume different animals, birds and fish meat which are Halal. Common meat like chicken, beef, mutton is quite famous among Sindhis, in addition camel, rabbit, many birds like Aari ( Fulica atra), Kunj ( Demoiselle crane), Titar ( Grey francolin), Jhirkri (Sparrow), Duck meat is also consumed. [10] many seafood like fishes, prawns etc are also eaten. The fish Sajji of Sanghar is quite famous in all over Pakistan. [11]
Other Sindhi desserts and sweets like Sero, Paihu, Rabri, Atay ju Saiyun, Bondi Singhar, Daro, Kariyio tikio etc. [22] [23] [24]
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 (سڪاڌاڻا) | Coriander Seed |
Hara Dhan-ia | Sawa Dhaanna | Coriander Leaves |
Podeena | Phodno | Mint leaves |
Methi | Hurbo | Fenugreek |
Taez paat | Kamaal Pat | Bay leaf |
Kadhi pata | Kari patto | Curry Leaves |
Spices
Urdu/Hindi | Sindhi | English |
---|---|---|
Amchoor | Amba-choor | dry mango powder |
Elaichi | Photo (ڦوٽا) | Cardamon Pods |
Badi elaichi | Wado photo | Black Cardamon |
Namak | Loonn/Noonn (لوڻ) | Salt |
Kali mirch | Kaara 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 |
Khaskhas (کسکس) | Khashkhash | poppy seeds |
Pulao Jeeri | Caraway | |
Raee | Rai | mustard seeds |
Long | Lua-nga (لونگ) | Clove |
Til | Tirr | Sesame Seed |
Garam Masala | Garam masalo | . |
Dalchini | Mithi Kathi/Darchini | Cinnamon |
Sauf | Sonf | Aniseed |
Methi dana | Hurbo | Fenugreek seeds |
Lal mirch | Gharo mirch | Red Chilli |
Fruit, Vegetable and Pulses
Urdu/Hindi | Sindhi | English |
---|---|---|
Baingan | Vaangann واڱڻ | Aubergine (UK) or Eggplant (US). |
Band Gobi | Band/Pata Gobi | Cabbage |
Gaajar | Gajjar (گجر) | Carrot |
Daal | Daal | Lentil |
Sag | Saagg | Mustard Greens (Vegetable) |
Khajoor | Qatal or Khaarak (کارڪ يا ڪتل) | Dates |
Nuts
Urdu/Hindi | Sindhi | English |
---|---|---|
Moongphali | Behi-munga or Munghera (مڱيرا) Kha-ja | Peanuts |
Kaju | Khaaja | Cashewnuts |
Badaam | Badaamyoon (باداميون) | Almond |
Pista | Pista/Dodiyun | Pistachio |
Akhrot | Akhrot | Walnut |
Other
Urdu /Hindi | Sindhi | English |
---|---|---|
Ghee | Gheehu/Ghay | Clarified Butter |
Chapati/
Roti |
Maani/Phulko/Daggri/
Daggar (ڦلڪو) |
Thin wrap |
Cheeni or Shakkar | Khand(کنڊ), Khandre | Sugar |
Bheja or Maghaz | Maghz (مغز), Mejalo | Brain |
Papar | Pa-pper(پاپڙ) | Poppodum |
Double-roti | Dab-roti/Dhabbal | Bread |
Aata | Atto(اٽو) | Wholewheat flour (Chappati flour) |
Anda | Bedo (Hyderbadi Sindhi) or Ando, Ano(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) |
This section needs expansion. You can help by
adding to it. (June 2010) |
Certain sects of the Sindhi community are vegetarians. The Thathai, Halai and Kutchi Bhatias are followers of Vallabh Acharya, who 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. [32]
Sindhi achar is made of different vegetables and fruits like: Carrot pickle, Mango pickle, Mix fruit pickle, turnip pickle, Green chilli pickle etc, [25] Shikarpur is famous for Sindhi achar. [33] [34]