Rooted in warmth and tradition, Sindhis find solace in recreating the feeling of home through their flavourful cuisine and expressing themselves in their native Sindhi Dialect. To preserve the beauty of Sindhi flavours and stories, Sapna Ajwani, author of “Sindh: Sindhi Recipes and Stories from a Forgotten Land”, takes us on a rich culinary voyage.
“This book was essential for me because I did not just want to talk to the people of Sindh, but talk to people worldwide about Sindh,” said Ajwani to Outlook Traveller Eats.
Ajwani has been a foodie since childhood, but the idea of hosting and showcasing Sindhi cuisine has made her passion purposeful, turning her love for food into a mission to preserve and share the community’s culinary heritage. “I hope this book not only evokes a sense of pride in Sindhis but inspires them to cook home food for themselves, friends and family, making Sindhi food accessible to all,” said Ajwani.
The evocative cookbook features 120 recipes ranging from vegetarian and non-vegetarian snacks, delicious everyday dishes and festive fare, bringing Sindh’s authentic taste to your kitchens. For her research, Ajwani travelled to Sindh to gain first-hand insight into Sindhi cuisine—exploring its techniques, regional variations, and stories from native experts. Recounting the everyday kitchen tales from grannies, mothers and sisters of Sindh (present-day Pakistan), Ajwani aimed to portray the wholesomeness of the cuisine. “Every dish tells a story of resilience, migration and deep connection to the land,” added Ajwani.
Ajwani shares the recipe for Lotus Stem Chaat, also called Kuneh Ja Bhee. Kuneh means clay pot, and Bhee is the lotus stem in Sindhi. “Grannies and uncles of Sindh told me that Kuneh Ka Bhee was a dish sold by street vendors in the little bylanes of Sindh,” said Ajwani. The best texture for the stem comes from either steaming it, which takes a lot of time; however, Ajwani tells how poaching the lotus stem in an open pot on medium heat can also provide the same texture. The steamed lotus stem is topped with spices, and green and tamarind chutney gives it the perfect zesty punch.