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Sindhi Cooking

  • 700 7th Street Southwest Washington, DC, 20024 United States (map)

At the start of the cooking day, you will learn how to make a dessert, After dessert you will make Pakora, which you will then eat as appetizer. Fati’s Sindhi culture plays an important role in her cooking and in her kitchen. You will learn about this close relationship while cooking with her. When you prepare the hearty, warming dal, you will learn the art of preparing tarka, the hot oil and spice mixture that is a key element of many Sindhi dishes. And for an impressive, central dish, you will learn to make Toori, a dish of Zanuchii, onions, tomatoes with crushed red chili, turmeric, garam masala, and fresh cilantro, which Fati learned from her father. Lastly, you will learn to make perfect basmati rice (Sindhi Biryani) and hot fresh rotis, flatbreads, to accompany your meal.

Menu for Sindhi Workshop #1 (Vegetarian)

Sindhi Pakora
Methi, onions, cilantro, coriander seeds, cumin seeds, crushed black pepper, crushed red chili mixed with chick pea flour

Sindhi Dal (Mixed Lentils)
Yellow split peas and red lentils with green chiles, garlic, coriander, and cumin, and then mixed with a quickly cooked sauce of tomatoes, fresh curry leaves, toasted mustard seeds, and red chili powder.

Sindhi Toori (Onions, garlic and Tomatoes)
Crushed red chili, turmeric, garam masala, and fresh cilantro, and then steamed, creating a thick gravy.

Roti (Whole Wheat Flat Bread)
Flat breads made from scratch, lightly browned in a dry skillet, and then puffed over an open flame.

Sindhi Biryani
Aromatic long grain rice mixed with homemade ghee, veggies and spices.

Sindhi Ceero (Indian Semolina Dessert)