Posted On: September 4, 2018
Sindhi Cuisine at Sindh Kitchen, Bangalore (Malleswaram)
My introduction to Sindhi Cuisine at Sindh Kitchen in Bangalore. There is always a first time for tasting food isnt it??
Sai bhaji is the best thing to make if you want to get greens and vegetables into kids said Vandana aunty. She said the Sai means “green” and the Bhaji is traditionally made with 2 greens, 7 veggies and tomatoes. Also the Sai Bhaji is made during auspicious days to bring in prosperity to the household. This ladies and gentlemen was my introduction to Sindhi food.
This Sunday for lunch, a few of us bloggers were invited to Sindh Kitchen (Malleswaram ) to sample the Sindhi cuisine offered by them.
Sindhi cuisine refers to food which originated from Sindh, Pakistan. The Sindhi cuisine also shows influences from states such as Gujarat and Rajasthan, which was very evident in the papdi chaat which was served as an appetizer on Sunday.
Starters and chaats
After the lime and mint cooler shot, we got a chance to sample the papdi chaat and the palak pathe ki chaat. The Palak pathe chaat was my favourite thing to eat during the lunch. Palak (batter fried), served with a some imli chutney, curd, sev and pomegranate seeds was amazing. The papdi chaat with a dash of lime was also quite tasty.
The starters consisted of Dal pakwan and aloo tuk. The dal pakwan served with imli chutney and hari chutney was a meal by itself.
Aloo Tuk is potato mashed and double fried, what could be wrong with that?? Nothing, it was absolutely delicious when served with masalas on top ..
The mains consisted for Sindhi kadhi, white rice and meethi boondi, this was a combination that I had never heard of. Every mouthful had a bit of savoury and sweet, totally different from what I am used to. The kadhi unlike the Gujarati version does not have curd but has dal, tomatoes and kokam to flavour it.
We also had Sai bhaji with Bhuga chawal ( onion flavoured rice with cardamom and cinnamon). The Sai Bhaji with greens, tomatoes and dal was just amazing with rice and rotis.
The rotis consisted of Koki (onion and spices flavoured flat bread), Khameri (ajwain flavoured tandoori roti) and parathas.
Last but not the least, the deserts, we had Pragree with rabree and Gulab Jamun. Pragree is a flaky, crispy, multi layered sweet (like a puff pastry) and is traditionally filled with khoya.
Thank you Caroline and Akshay for introducing me to Sindhi cuisine.
Sindh Kitchen has two outlets in Bangalore, in Indranagar and Malleswaram. If you are newbie like me and love to try out new cuisines, Sindh Kitchen should feature in your list.
[contact-form][contact-field label=”Name” type=”name” required=”true” /][contact-field label=”Email” type=”email” required=”true” /][contact-field label=”Website” type=”url” /][contact-field label=”Message” type=”textarea” /][/contact-form]