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.


Chickpea-flour Dumplings in Spiced Tomato Sauce (Dharan Ji Kadhi)

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) »

Pohp Batalu Jo Pulao (Spiced Rice with Dates and Fried Potatoes)

The recipe for this festive rice dish garnished with dates, potatoes, and onions is from Sindhi cook Kamla Sabhani.

Tuk (Sindhi Twice-fried Potatoes)

These crispy potato appetizers get a wonderfully tart flavor from amchur, or dried mango powder. Get the recipe for Tuk »

Sindhi Mixed Greens (Sai Bhaaji)

Fenugreek greens, a Sindhi favorite, are the centerpiece of this hearty stew.

Sindhi Chicken and Onions (Seyal Murgh)

Skinless chicken drumsticks are traditionally used in this creamy stewed dish, but cubed boneless thighs also work well.