Khagina: Sindhi spiced scrambled eggs built on an asafoetida base — the breakfast stall dish of Karachi, fast, cheap and defined by the hing.

Sindhi dhal vada: coarsely ground chana dal fritters spiced with asafoetida, green chilli and coriander, fried golden — the Sindhi lentil fritter, not a medu vada.

Sindhi tawa gosht: lamb cooked on a flat iron griddle in rendered fat-tail tallow with asafoetida — the highway dhaba dish of the Indus Plains.

Karachi street cholay: chickpeas in a gur-tamarind masala, topped with chilli oil, sev and tomato and served alongside a fried puri — Karachi’s mid-morning street cart. Also known as chole.

Dodo: Sindhi whole wheat flatbread pancake with jaggery, sesame and fennel, cooked until the gur caramelises in spots — a Sindhi snack with no close equivalent.

Sindhi samosa: thin, brittle pastry with an asafoetida-dominant potato filling — the Indus Plains samosa, sharper and more pungent than the Punjabi version.

Mirchi bhajji: large green chillies stuffed with spiced potato, battered in gram flour and deep-fried — Burns Road Karachi’s most popular street snack.