Dal Kachori
Sindhi dal kachori: thin crispy pastry stuffed with a dry asafoetida-spiced chana dal filling — the sharper, more brittle Sindhi version of this fried street snack.
Dahi Phulki
Dahi phulki: light asafoetida-spiced gram flour dumplings soaked soft in chilled yoghurt with tamarind and green chutney — Sindhi festive street food.
Bun Kebab
Bun kebab (bun kabab): the Karachi street burger — a spiced chana dal and potato patty with a fried egg exterior, green-tamarind chutney and raw onion in a soft bun.
Aloo Tuk
Aloo tuk: parboiled potatoes flattened and fried twice until blistered, then tossed with amchur, chilli and cumin — the iconic Sindhi street snack.
Bhee Keema
Bhee keema: lotus root simmered with spiced minced lamb — the Sindhi celebration combination of the sacred Indus plant and the everyday protein, made one.
Bheja Fry
Bheja fry: Sindhi lamb brain cooked in a spiced onion and tomato base with asafoetida and amchur — the guest dish, the mark of Sindhi hospitality.
Sindhi Haleem
Sindhi haleem: wheat, lentil and meat slow-cooked to a thick stew with tamarind and asafoetida — the sour-spiced Indus Plains version, distinct from Lucknawi haleem.
Sindhi Siri Paye
Sindhi siri paye: goat head and trotters slow-cooked overnight with asafoetida and amchur — the Sindhi sour-spiced version, distinct from Lahore’s plain paya broth.
Sindhi Zarda
Sindhi zarda: saffron-yellow sweet rice with meethi saunf (sweet aniseed), nuts and dried fruit — the Sindhi Eid and wedding rice, distinguished by its anise fragrance.