page_title: Sindhi cuisine
section_title: Food for special occasions
hierarchical_section_title: Sindhi cuisine / Food for special occasions
caption_attribution_description: English: Singhrian ji Bhaaji
context_page_description: Sindhi cuisine refers to the native cuisine of the Sindhi people from Sindh, Pakistan. The daily food in most Sindhi households consists of wheat-based flat-bread and rice accompanied by two dishes, one gravy and one dry with curd or pickle. Today, Sindhi food is eaten in many countries including India, where a sizeable number of Hindu Sindhis migrated following the independence in 1947.
  Before Independence, the State of Sindh was under Bombay Presidency also called Bombay and Sindh. Due to its proximity with Gujarat, Rajasthan and political ties with then Bombay, it shared similar culinary traditions. Sindhis in Ulhasnagar have preserved this tradition in the form of few special dishes like Batan Papdi, Sev Dal Sandwich, Dahi Sev Puri, etc.
context_section_description: 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.
  Sai bhaji chawal, a popular dish from Sindh consists  of white steamed rice served with spinach curry which is given a 'tarka' with tomatoes, onions and garlic.
  Koki is another popular Sindhi flat-bread that is prepared with wheat flour and goes well with any dal, sabzi or even curd or chai.
  Seviyan (Vermicelli), typically served as a sweetened (sometimes milk-based) dessert, is popular: Muslim Sindhis serve it on Bakra-Eid and Eid ul-Fitr. On special religious occasions, mitho lolo, accompanied with milk, is given to the poor.
  Sindhi Kadi is a unique and special dish prepared on festive occasions specially by Sindhis residing in India. It consists of a thick spicy gravy made from chick pea flour unlike buttermilk usually used for kadi preparation along with seasonal vegetables. It is served hot with rice.
  Mitho lolo is also served with chilled buttermilk called Matho on various occasions.
  A special sweet dish called 'Kheer Kharkun' are prepared and served on Eid ul-Fitr, it is prepared by mixing dates and milk, and slowly simmering the mixture for few hours. The dish is eaten hot in winters and cold in summers.
  Taryal Patata also called Took Aloo, a staple of Sindhi diet, is a form of thinly sliced, pan fried or deep fried potatoes with local spices. They are consumed in most rural households typically at dinner but can be consumed even for breakfast and lunch alongside other meals. One popular Sindhi way of having "patatas" is to eat it with plain white rice with daal to accompany it.
  Pallo Machi is a popular Sindhi delicacy, is Hilsha fish prepared with numerous cooking methods. It can be deep fried and garnished with local spices, can be cooked with onions and potatoes into a traditional fish meal or barbequed. The fish often has roe, which is called "aani" in Sindhi and is enjoyed as a delicacy. Often fried alongside the palla and served with the fish fillets.
  Palli, is a saag or leafy green from the Chickpeas, and is enjoyed either cooked by itself like spinach or with fish cooked in the palli and called "Machi Palli". The saag has a unique flavor and is quite different from spinach or mustard saag and has a slightly sour and salty taste to it. It can take getting used to for the uninitiated.
caption: Famous Thari Singhrian ji Bhaaji
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