No one knows this better than the enterprising

  • Like most of coastal India, their staple food would be fish and rice. Then we will go to Sindh Pani Puri House and try the special Sindhi influenced chutneys that you Waffle biscuit machine Factory wouldn’t find in other pani puri joints. But they would use a lot of ghee. According to him, Sindhi desserts aren’t too sweet. So even though they were provided with jobs at various industries around the area, they started opening up their own businesses — mostly related to food, and transport,” he further adds. “We are planning to look at different communities who have settled in the city and have been extremely influential. And finally, we would go to the famous Jhama Sweets,” he says. “However, there are several variations to these foods, depending on where the food originated. While the sev makes the burfi less sweet, the mawa gives it the texture,” he adds. Onion, for example was an acquired taste, an influence from the Arabs. One such camp was in Chembur, where Jatin is from.

    No one knows this better than the enterprising duo Rahul Patil and Vinod Sarma, who founded Wandering Foodie, “to promote regional Indian cuisines and help each region create a distinct food identity. “Sindhis were naturally inclined to make their own living; they didn’t prefer working under others. In fact, before the Arabs had invaded, the food would be essentially quite bland — only boiled — but Arabs influenced the use of various masalas,” explains Jatin.

    To know more about the story, he insists, one must join him for the food trail. Interestingly, unlike other places, they serve the keema and the patice separately.The Sindhi Food Crawl is all one needs on the weekend to get a low-down on the Sindhi community — their history and food habitsWith a keen eye and a curious palate, one would be amazed to know how food habits pave the way to the heart of a culture. “We will try some chola pattice at Vig Refreshment, a quintessential Sindhi food that one must try. Join Jatin today for a Sindhi gastronomic adventure, 5 pm onwards, opposite Golf Club Main Gate, Chembur (E). “We will try the sev burfi, which is a mixture of sukha sev, butter and sugar. For example, a Sindhi from Shikarpur would mix meethi boondi with Sindhi kadhi and rice. Earlier, we had done a similar food walk on Parsi food,” says Vinod.

    “Sindhis get their name from Sindh region in Pakistan. Tickets: Rs 1,000 end-of. The third place we will go to is Gopal Mutton and Chicken shop to try the keema pattice. However, he reveals the food joints that he is planning to take the enthusiasts. They would also use a lot of tomato, which you still will find among the Sindhis — a lot of tomato-based curry.” The Sindhi food trail, organised by them, might be the best way to learn more about the cutlure’s gastronomy, today. Roughly about 1,000 years ago, they were mostly fisher folks. The mass exodus post-partition, brought them to the city, where they were made to live in several pockets, which were turned into refugee camps. “Most of these places are extremely old and the recipes are handed down over generations,” he says. A Sindhi, born and brought up in Chembur, Jatin is a “hardcore foodie” and a hotel management graduate who runs his own company in the city. Elsewhere, they put jaggery in the kadhi, and so on.The Sindhi Food Crawl will be hosted by Jatin Khanna