President:
Chitra Sahjwani
We Nurture Sindhi Culture and Respect All Religion and Cultures
Dr H K Sahjwani
Sindhi Society Noida Regd(1227)1998-99
H.No 188 Ward xii, Setor 37 G B Nagar NOIDA   201303   Tel: 98100 77157
   Website: www.noidasindhis.com Email: president@noidasindhis.com
Executive Body of Noida Sindhi Society (2017-18)
President
Vice President
General  Secretary 
Treasurer
Social Secretary
Additional Secretary
Public Relation
Officer
Dr H K Sahjwani
Kishore Kumar F Madhwani
Smt. Mohini Kumar
Sh. Shankar Lal Kalra
Sh.G.G Bhagchandani

Sh.N K Roopwani
Prem Prakash  Mangtani
9871679878
9810077157

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Chitra Sahjwani

Kishore Madhwani

Dr. H K Sahjwani

Mr Basantani

Mr G G Bhagchandani

Mr Kapil Nathani

Mrs Mohini Kumar

Mr N D Haswani

Mr Anand Khoobani

Mr Prem Prakash

Mr. Vijay Keswani

Garva Se Kaho Ham Sindhi Hain

Sindhi Food

Sindhi cuisine (Sindhi: سنڌي کاڌا) 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 (phulka) and rice accompanied by two dishes, one gravy and one dry. Today, Sindhi food is eaten in many countries including India, where a sizeable number of Sindhis migrated following the Partition of India.

Historical influences

The arrival of Islam within South Asia influenced the local cuisine to a great degree. Since Muslims are forbidden to eat pork or consume alcohol and the Halal dietary guidelines are strictly observed, Muslim Sindhis focus on ingredients such as beeflambchickenfishvegetables and traditional fruitand dairy. Hindu Sindhi cuisine is almost identical with the difference that beef is omitted. The influence of Central AsianSouth Asian and Middle Eastern cuisine in Sindhi food is ubiquitous.

The Sindhi "Sai bhaji" is a famous curry
Sindhi biryani, the Sindhi variant of thebiryani rice dish

Food for special occasions

There are food that are served during special occasions, such as during Diwali a Bahji (vegetable dish) called Chiti-Kuni is made with seven vegetables. If some gets chicken pox and after it is gone, 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 spianch curry which is given a 'tarka' with tomatoes,onions and garlics.

Vermicelli, typically served as a sweetened (sometimes milk-based) dessert, is popular: Muslim Sindhis serve it on Bakri-Id and Eid ul-Fitr. On special religious occasions, mitho lolo, accompanied with milk, is given to the poor.

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.

Translations

This section provides the translations between Urdu/HindiSindhi 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'.

Pronunciation of various Food Items in Urdu/Hindi, Sindhi and English

Herbs

Urdu/Hindi Sindhi English
Sokha Dhan-ia Sukka Dhaanna (داڻا) Coriander Seed
Hara Dhan-ia Sawa Dhaanna Coriander Leaves
podeena Phoodno Mint leaves
methi Hurbo Fenugreek
taez paat Kamaal Pat Bay leaf

Spices (Masala)  

Urdu/Hindi Sindhi English
Amchoor Amba-choor dry mango powder
elaichi Photo (ڦوٽا) Cardamon Pods
namak Loonn (لوڻ) Salt
kali mirch Kaari 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 Gurr (ڳڙ) Jaggery
mirch mirch(مرچ) chillies
imli Gida-mi-ri(گدامڙي) Tamarind
Khashkhash(کسکس) Khashkhash poppy seeds
Caraway
Raee Rai mustard seeds
Long Lua-nga (لونگ) Clove

Fruit, Vegetable and Pulses

- Aalu Patata (some parts of northern sindh also calls batala) Potato

Urdu/Hindi Sindhi English
Baigan Vaangan واڱڻ Aubergine (UK) or Eggplant (US)
Band Gobi Band/Pata Gobi Cabbage
Gaajar Gajjar(گجر) Carrot
Daal Daal Lentil
Sag Paalak(پالڪ) Spinach
Khajoor Qatal or Khark(کارڪ يا ڪتل) Dates

Nuts

Urdu/Hindi Sindhi English
Mongphali Behi-munga or Munghera(مڱيرا) Peanuts
Kaju Kha-ja(کاڄا) Cashewnuts
Badaam Badaamyoon(باداميون) Almond
Pista Pista/dodiyun Pistachio

Other

Urdu /Hindi Sindhi English
Ghee Gheehu/Ghay Clarified Butter
Chapati Maani/Phulko/Daggri (ڦلڪو) Thin wrap
Cheeni or Shakkar Khand(کنڊ) Sugar
Bheja or Maghaz Maghz(مغز) Brain
Papar Pa-pper(پاپڙ) Poppodum
double-roti double-roti/Dhabbal Bread
Aata Atto(اٽو) Wholewheat flour (Chappati flour)
Anda Bedo (Hyderbadi Sindhi) or Aano(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)

Vegetarian cuisine[edit]

Certain sects of the Sindhi community are vegetarians. The Thathai, Halai and Kutchi Bhatias are followers of Vallabh Acharya. He 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.[1]            

SINDHI CUISINE (Courtsey  www.sindhunagar.com)

BREAKFAST SNACKS MAIN COURSE SWEET DISH

 
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