For Sindhi people living in India, cooking provides a vital connection to their roots. These recipes—from crispy twice-fried potatoes to ricotta pancakes doused in cardamom syrup—first appeared in our May 2013 issue with Kaumudi Marathe's article A Hunger for Home.
This rich dish features chickpea-flour dumplings, a Sindhi specialty.
Ricotta pancakes soaked in cardamom syrup and sprinkled with pistachios make a creamy, ethereal dessert. Get the recipe for Ricotta Pancakes in Cardamom Syrup (Malpura) »
The recipe for this festive rice dish garnished with dates, potatoes, and onions is from Sindhi cook Kamla Sabhani.
These crispy potato appetizers get a wonderfully tart flavor from amchur, or dried mango powder. Get the recipe for Tuk »
Fenugreek greens, a Sindhi favorite, are the centerpiece of this hearty stew.
Skinless chicken drumsticks are traditionally used in this creamy stewed dish, but cubed boneless thighs also work well.