I dropped in to Sindh Kitchen last weeekend, along with a few other foodie friends, and had a lovely time. We tried out some traditional Sindhi dishes like Dal Pakwaan, Koki, Sindhi Kadhi, Sindhi Vadi Ki Sabzi, Aloo Tuk, Sai Bhaji and Pragree, along with some other not-so-traditional dishes. I loved most of the fare we tried out here, which was as authentic as it gets, considering it is prepared in-house by a Sindhi family.
Here is how I fared with the food and drinks at Sindh Kitchen.
Drinks
Lemon & Mint Cooler: We started our meal with a shot each of Lemon & Mint Cooler. This was quite refreshing, well done with the right mix of sweet and sour.
Appetisers
Palak Patta Chaat: Next up, we were presented with platters of Palak Patta Chaat, spinach leaves deep-fried till crisp, then topped with the assorted sweet, savoury and tart makings of chaat. This was perfectly done, just the way I like it. Needless to say, I loved this chaat to bits.
Sev Papdi Chaat: The Sev Papdi Chaat came next, flat deep-fried discs topped with fine sev, assorted chutneys and boiled potatoes. I found this to be quite decent, not bad but not brilliant either.
Dal Pakwaan: I adored the Dal Pakwaan I tried out in Ahmedabad recently for the first-ever time, and the Sindh Kitchen version somehow fell short of it. In my humble opinion, it could have done with some more flavour.
Main Course
Sindhi Wadi Ki Sabzi: Mixed vegetables are cooked Sindhi-style, with sun-dried lentil wadis, to make this sabzi. I loved this dish to bits – it tasted absolutely brilliant, redolent with spices.
Sindhi Kadhi: Unlike the regular kadhi we are used to, the Sindhi Kadhi is made without any curd. Flavoured with Garcinia Indica aka kokum, with a variety of vegetables added in, this is a lovely accompaniment to rice. I absolutely loved this dish!
Meethi Boondi: I love meethi boondi, especially the rose-flavoured orange version that is just the right amount of sweet. The meethi boondi we were served at Sindh Kitchen was exactly like that, exactly the way I love it.
Aloo Tuk: This is a traditional delicacy made with twice-cooked potatoes. Potatoes are typically par-boiled or fried once, then slightly smashed, then fried again to make them crispier. They are served with a generous dose of salt, red chilli powder and chaat masala. The Aloo Tuk was so, so, so very lovely, great with the rice and kadhi!
Sindhi Koki: This thick but soft and crumbly Sindhi flatbread was just beautiful! It tasted absolutely delightful, with finely chopped onions and green chillies added in.
Sai Bhaji: Sai Bhaji is made with a variety of greens, with assorted vegetables added in. It pairs wonderfully well with Sindhi Koki – add a dollop of curd to it, the way the Sindhis do, and this becomes a heavenly trio!
Bhuga Chawal: We were also served some Bhuga Chawal, a Sindhi preparation wherein basmati rice is cooked with onions, flavoured with spices like cardamom, cloves, cinnamon, peppercorns, bay leaves and garam masala. The Bhuga Chawal was not unlike a pulav, though quite low on spice, fragrant with all the spices.
Khameeri Roti: Khameeri Roti is another type of Sindhi flatbread, made using whole wheat flour and yeast (known as ‘khameer‘ in Sindhi). Traditionally cooked in clay tandoors, these rotis are melt-in-the-mouth soft.
Sathpura: Sathpuro Phulko or Sathpura is a flaky flatbread made using wheat flour. It is the Sindhi version of the Kerala paratha, if I may put it that way.
Desserts
Pragree with Rabri: Pragree is a delectable traditional Sindhi dessert, a layered puff stuffed with a sweet khoya filling. Served with a beautiful, beautiful rabri, this was exactly the kind of dessert that takes a sweet-toothed person like me to a state of bliss!
Gulab Jamun with Vanilla Ice Cream: This wasn’t your average gulab jamun, but one made with loads of khoya, just the way I love it. With the vanilla ice cream, it tasted all the more lovely.
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