Chef Bharat Khemnani Explains The Nuances Of Sindhi Food And Dishes That Identify The Cuisine
- Ayandrali Dutta
Updated : May 16, 2022 11:05 IST
The way Sindhi's use their vegetables, spices, and other important ingredients makes their dishes so unique in taste.
There’s no dearth of variety when we think of various cuisine that we see in India. While some have got much exposure, few still need a little more popularity and publicity just like the Sindhi Cuisine. Sindh’s were a community who were uprooted and dispersed by partition and their food is an vital connection and evidence to their homeland. Chef Bharat Khemani who belongs to family who owns the famous Karachi Halwa House (Since 1943) New Delhi says “our kitchens have seen much distinct recipes and ingredients. One distinct feature is that we use a lot of garlic in our food and more such things help to identify and anchor our cuisine. Sindhi cuisine uses simple ingredients”. Sindhi cuisine sees a great influence of culinary cultures of the Rajputs, the Mughals, the Sikhs.
Chef who is currently hosting the Sindhi food festival at Cliantro, The Trident Gurugram further emphasises that a lot of dishes from the cuisine also has celebratory relevance’s as they are cooked during marriages or so. It’s also a Sindhi tradition that no one leaves the house without eating homecooked meal.
Unlike other Kadi this one sees no curd being used. One of the most dish in the cuisine, Sindhi Kadhi goes best with chawal. This kadhi sees a spicy, tangy, sweet, flavour and uses roasted chickpea flour apart from vegetables like okra (bhindi), green beans, cluster beans, drumsticks, carrot, pumpkin and more. Getting to roast the chickpea flour in the right way is the trick to the dish.
Bheye ki subzi
Behye means Kamal kakri or lotus stem. This Potato and Lotus stem curry is mild and flavourful and goes perfect with some phulkas. The onion garlic paste adds to the taste and aroma of the dish.
This Sindhi veg dish is full of nutrition and taste. This one see veggies like tomatoes, onions, and spinach and some lentils along with lots of garlic. This is a great way to eat the greens. All the ingredients are pressure cooked and then tampered well. The curry gets its name from two words of Sindhi language: sai (meaning "green") and bhaji (meaning "vegetables").
This Sahi bhaji you can have with dhodha, koki or parantha. It is a great dish to prepare when you have to get-togethers at home.
Sindhi Aloo Tuk is surely addictive. This twice fried potato sees a much rustic flavour. The potatoes have to cut in right size and shape, and a spice rub should be applied which is neither too mild nor too spicy. This snack is generally shared as side as a part of evening snack with a cup of tea or coffee. The tangy flavour comes from amchoor
This bread something similar to a paratha but is prepared and kneaded differently. Mostly a breakfast meal, it’s made of wheat flour and onions and you can be paired with dahi or pickle. Slightly crispy from the outside and soft from the inside this bread taste amazing on its own too and sees an texture.
Of the sweets that is available in the cuisine, this one is really delicate and delectable. Almost like a dry fruit fudge, this one sees wheat flour, badam pista, ghee, edible gum or gond and khuskhus (poppy seeds) which makes this one much nutritious and Chef even specifies that this one os great for pregnant moms. This mithai is a rich sweet full of nuts. And yes in winters it will surely help you keep you warm too.
So Delhities look no further but head to Cliantro, The Trident Gurugram and indulge in this feastful affair of Sindhi flavours.