| Revision as of 01:58, 29 October 2006 editDr.frog (talk | contribs)Autopatrolled, Extended confirmed users20,590 editsm stub sorting← Previous edit | Revision as of 08:28, 9 November 2006 edit undo213.42.21.79 (talk)No edit summaryNext edit → | ||
| Line 3: | Line 3: | ||
| Some of the more popular Sindhi foods include: | Some of the more popular Sindhi foods include: | ||
| *Koki (a thick roti) | *Koki (a thick roti) | ||
| *Pappad ( a crisp and thin snack ) | |||
| *Sai bhaji (a spinach based gravy, sai means green - the colour of spinach) | *Sai bhaji (a spinach based gravy, sai means green - the colour of spinach) | ||
| *Bugha Chawar (a browned rice) | *Bugha Chawar (a browned rice) | ||
Revision as of 08:28, 9 November 2006
Sindhi food is the cuisine of the Sindhi people. The daily food in most Sindhi households consists of wheat-based flat-bread (phulka) and rice accompanied by two dishes, one gravy and one dry.
Some of the more popular Sindhi foods include:
- Koki (a thick roti)
- Pappad ( a crisp and thin snack )
- Sai bhaji (a spinach based gravy, sai means green - the colour of spinach)
- Bugha Chawar (a browned rice)
- Curry Chawal (a tomato curry eaten with white rice - served with aloo took, a potato cutlet)
- Besan ji Bhaji (vegetable made of gram flour)
- Lolo or Mithi Loli (Sweeter version of koki)
- Seyal mani (roti cooked in green sauce)
- Bhugal Teewar(a mutton dish)
- Koni Kichanee (a porridge dish)
- chhora dhabal( baked bread with chick peas in thick gravy)
- dal tikkhar(daal(yellow pulses) cooked in gravy eaten with crisp fried very thin matthi)
- bhugge chawal( rice cooked in flavoured spices beige/ golden brown in colour with vegetable assortments)
 | This Indian cuisine–related article is a stub. You can help Misplaced Pages by expanding it. |