Sonam Kapoor's Son Vayu's 1st Birthday Menu Is All Things Sindhi
Image Credit: RaniPinkLove & Sonam Kapoor/Instagram

For children, the most magical time of the year can be their birthday, and most parents want to make it a day to remember. Bollywood power couple Sonam Kapoor and Anand Ahuja are no different and for their son Vayu’s first birthday, they’ve gone all out on the celebrations. They shared a glimpse into the beautifully curated event at their home in Delhi which began with a puja, followed by a family lunch.

For Vayu’s day they also set up a special lunch menu that included treats like Sindhi Curry Chawal, Tuk and Eggplant, Ragi, Millet and Rice Dosas with Sambar, Tandoori Paneer, Sauteed Veggies and Matra, along with chaat favourites like Chole Bhature and Papdi Chaat.

This Sindhi forward and health-conscious menu seems like something that guests of any age would be eager to tuck into and the beautiful decor by Rani Pink Love set the stage for a meal to remember. 

Video Credits: Home Cooking Show/YouTube

Sonam Kapoor used to be vegan but as long as it's ethically sourced, she also eats eggs and dairy and has also spoken many times about her love for Sindhi food so it's no surprise that it made its way onto the menu for her son's special day.

Sindhi Curry Chawal, also known as "Sindhi Kadhi Chawal," is a flavorful and tangy dish from Sindhi cuisine. It consists of a delicious and tangy chickpea flour-based curry served with steamed rice. Here's how you can make it:


For Sindhi Curry:

  • 1 cup besan 
  • 2 cups plain yoghurt
  • 1 small eggplant, diced
  • 1 medium potato, diced
  • ½ cup bhindi
  • ½ cup cluster beans, chopped 
  • ½ cup tamarind pulp (soaked in water and strained)
  • 2-3 green chillies, slit
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder (adjust to taste)
  • Salt to taste
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 8-10 curry leaves
  • 2-3 dried red chillies
  • 2 cups water (approximately)


  • 2 tablespoons ghee 
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds


  • In a mixing bowl, whisk the besan (chickpea flour) with yoghurt until smooth. Add water as needed to make a lump-free batter.
  • Heat oil in a large pot over medium heat. Add mustard seeds and let them splutter, then add cumin seeds, asafoetida, dried red chillies, and curry leaves.
  • Add diced eggplant, potato, okra, and cluster beans. Sauté for a few minutes until slightly tender.
  • Add turmeric powder, red chilli powder, and salt. Mix well.
  • Pour the besan-yoghourt mixture into the pot and stir continuously to avoid lumps.
  • Add tamarind pulp and slit green chillies. Mix well.
  • Add water to achieve the desired consistency of the curry. Let the curry simmer on low heat for about 20-25 minutes, stirring occasionally, until the vegetables are fully cooked and the curry thickens.
  • In a separate small pan, heat ghee over medium heat.
  • Add cumin seeds and mustard seeds. Allow them to crackle.
  • Pour the tarka (tempering) over the prepared curry and mix gently.
  • Serve hot with papad or pickles on the side.