When I started working on my project about documenting ancient, traditional as well as lost recipes from Sindhi cuisine, a few years ago, the biggest challenge I faced was the lack of accessible information about the same. The limited documents that I could access, were in Arabic Sindhi, a script that I never could learn, despite of trying umpteen number of times, since my childhood. I felt stuck up. So the only way to move forward was to learn the Arabic script and to make sure that I don’t give up this time, I took up a challenge; The AlifBe…
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The AlifBe of Sindhi food series is inching towards the end and I am trying to stay focused and enthusiastic about blogging beyond the AlifBe series. Wish me luck, dear friends! For the uninitiated, there are 52 alphabets in Arabic Sindhi script. Out of 52, I have skipped three alphabets, namely ح , ظ , ث i.e ‘S’, ‘Z’ and ‘H’ respectively as these are used in the words of Non Sindhi origin (i.e in words that are Arabic, Persian etc) while هہ , ز , س are used for the similar sounds (S, Z, H) in words of Sindhi…
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The 46th Alphabet of Sindhi AlifBe (Persio – Arabic script ) is و in Sindhi, व in Devanagari and V in Roman Sindhi. And the corresponding dish for AlifBe` 46 is Vatan~an (Vataran) Ji Lilotari ! I know many of you will wonder whether it actually is a dish from Sindhi cuisine (coz. it sounds like a Gujarati style subzi) but well, it is indeed a traditional Sindhi Brahma Khastriya style curry and many of us know it by the name ‘Peas Tamate mein’ ( peas in tomato gravy)! Sindhi Brahma Khastriya community is yet another subset of Sindhi community…
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To watch the video recipe of Nasarpuri style Seyal Bhaji, please check my Youtube channel, SindhiRasoiOfficial. Click here to visit the link! The 44th ‘alphabet’ of Arabic Sindhi Script, AlifBe, is ن in Sindhi, न in Devanagari and ‘N’ in Roman Sindhi. N as in Nagpur, Nagaland, Nigeria or as in Nasarpur. And the corresponding dish is ‘ Nasarpuri Seyal Bhaji, with Dhokri (Dhokryun)’. Nasarpur (Nasarpur/Nasserpur): Nasarpur is one of the oldest known places in Sindh (now in Pakistan), that finds mentions in not only the history and geography of ancient civilization, but also in the legends associated with the…
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‘Singyun (सिङयूँ) Tamate mein‘ literally means the drumstick pods or sehjan ki phalli, (cooked) in a tomato gravy. It is considered one of the best dishes to have when you need to consume something nutritious and light on tummy. It is also mandatory for the new mothers to consume drumstick pods/flowers as a part of healing and nourishing ‘Viyam Ja Khaada‘ or the post partum diet for the first forty days after child birth. Though while making it for the lactating mothers (for 40 days) the recipe varies a bit , this is a very basic recipe and one can…
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Ghotyal Saag or Sindhi Style Spinach Aisee Palak recipe video AlifBe i.e A-Z of Sindhi Food series is now at the 40th alphabet. I went crazy figuring out name of a Sindhi dish starting with this alphabet but couldn’t find any. The alphabet is گهہ i.e घ (in Devanagari) or ‘Gh’ in Roman Sindhi. ‘Gh’ as in Ghat or Ghee. In January this year when I was making a list of possible dishes for each Sindhi alphabet, I assumed that ‘Ghee’ or ‘Gheehar’ (a Sindhi sweetmeat) would be apt for this alphabet. But when I started referring dictionaries, I was…
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Gyarsi Khadho or the Sindhi Ekadashi food is my pick for the AlifBe of Sindhi food~ 38. The 38th alphabet in Persio Arabic script is گ in Sindhi, ग in Devanagari and ‘G‘ as in Ganga, in Roman Sindhi. Gyars: Gyars (Giyaras/ Igyas) is observed on the eleventh day of Hindu Lunar month. In each lunar month two Gyars (Ekadashi) are observed. Like many other communities, even Sindhi people observe the Ekadashi fast. Upvas or fasting as we call it, is an essential part of any culture. There are various ways to observe a fast and there are various types…


