I am a part-time procaeffinator and full-time writer.
The more things change, the more they stay the same. I started my career as a journalist in the early-noughties and worked in various capacities in leading national publications - The Asian Age, The Times of India, The Hindustan Times (as it was then), India Today - across New Delhi and Mumbai for more than 15 years. I dabbled in corporate communications on two occasions, firstly with the National Bank for Agriculture and Rural Development in Mumbai, and then again with The Energy and Resources Institute in New Delhi, in between.
I returned to the fold as a freelance journalist five years ago and over the past few years, I have contributed to many newspapers and magazines, including The New Indian Express, Chennai; TheMorning Standard, New Delhi; India Perspectives, MEA’s magazine; Shubh Yatra, Air India’s in-flight magazine; The Free Press Journal, Mumbai; Vistara, AirVistara’s in-flight magazine; Rail Bandhu, Indian Railways’ on-board magazine; TruJetter, TruJet Airlines’in-flight magazine; NewsGram.com, a US-based news website; eShe.in, an online magazine for women; The Times of Amma, an online magazine for women; News18.com, a news portal; Sbcltr.in, an online magazine; DailyO, an online website; eastindiastory.com and apotpourriofvestiges.com. I also run my parenting website, theparentslogue.com.
I mostly write to while away my time and at times to explore the devilry of my idle mind, on anything and everything that tickles my grey matter.
I hold a PG Degree in English Journalism from IIMC, New Delhi, and Post Graduate Certificate in Marketing and Brand Management from MICA, Ahmedabad.
View all posts by Shillpi A Singh →
Mumbai, 9 June 2021: Dettol, India’s most trusted germ protection brand, launched a one-of-its-kind campaign, #DettolSalutes today. For the first time in its history Dettol, as a tribute to Covid-19 warriors replaced its iconic logo with an image of a COVID protector along with the ‘protector’s’ inspiring story.
Dettol has curated 100 such stories from across India and carried them on its liquid handwash packs in honor of the protectors who have selflessly helped numerous people. In addition, Dettol has also launched a website, www.DettolSalutes.com. This platform is created especially for people from across India to share stories and acknowledge COVID protectors in their midst by creating customized virtual packs and sharing them on their social media channels.
Commenting on the #DettolSalutes campaign, Dilen Gandhi, Regional Marketing Director, South Asia – Health & Nutrition, Reckitt said, “True to Dettol’s legacy of being a protector, #DettolSalutes is our way of paying tribute to the many other protectors in the country. We believe these stories, when shared, give a sense of much-needed optimism among those seeing them. Therefore, as a brand, we have given up our logo for the first time in Dettol’s history to share their actions. As the packs carry these stories, we believe they will also carry a message of hope across our country.”
Rushabh Turakia (above) started his initiative for senior street vendors in May 2021. Rushabh walks the streets of Mumbai for over four hours every day to meet old vendors who their families abandon. He gives them Rs 7,000 to Rs 15,000 of his own money in order to help them out. He meets at least two vendors a day. Along with his 16-year-old son, he has also started a pan-India ration distribution initiative that reaches remote villages. So far, he has reached out to over 200 families across Gujarat, Maharashtra, and Rajasthan.
Owing to the financial constraints that were stopping them from helping people, Mizga and Faiyaz Shaikh (below) from Mumbai used up the personal savings they had put together to buy a house for themselves. When that was over, they decided to use their provident fund money and ensure no one in their locality slept hungry! Mizga and Faiyaz have provided ration kits to around 1000 families, and cooked and supplied food to more than 15 COVID-19 patients who could not take care of themselves.
There is a diverse and inclusive mix of hand-picked stories of individuals from across India – ranging from metros to smaller cities, from seniors to the youth and covering all regions. The intent is to cover a broad spectrum, thereby striking a personal chord with people from across the country. Moreover, with the change in brand packaging and replacing its logo, Dettol aims to reach out to its consumers and show its solidarity by instilling a sense of hope to get through this phase.
As a part of the #DettolSalutes campaign, Dettol launched an anthem last week to spread the message of hope and resolve during these challenging times. Keeping in line with reaching out to a diverse audience, Dettol has also launched its anthem in sign language to make it more inclusive. This is the first time that Dettol will be showcasing an ASL advertisement on national television. Dettol aims to reiterate the importance of following Covid protocols, including maintaining good hand hygiene with the anthem.
The four million #DettolSalute packs will be available on e-commerce channels and across 500,000 stores in India from the third week of June.
Mumbai, May 17, 2021: Adding another ammo to our battle against COVID19, the Government of India has introduced a promising anti-COVID19 drug called 2-deoxy-D-glucose (2-DG). The drug has been developed by the Institute of Nuclear Medicine and Allied Sciences (INMAS), a lab of Defence Research and Development Organisation (DRDO), in collaboration with Dr Reddy’s Laboratories (DRL), Hyderabad. The drug was approved for emergency use as an adjunct therapy in moderate to severe COVID19 patients by the Drugs Controller General of India (DCGI) early this month.
WHAT IS 2-DEOXY-D-GLUCOSE (2-DG)? 2-Deoxy-D-Glucose drug has historically been extensively tested for treating Cancer but is so far an unapproved drug. However, for COVID19, the drug shows promise. The drug comes in powder form in a sachet, which is taken orally by dissolving it in water. It accumulates in the virus-infected cells and prevents virus growth by stopping viral synthesis and energy production. Its selective accumulation in virally infected cells makes this drug unique. The Institute of Nuclear Medicine and Allied Sciences (INMAS), a lab of the DRDO, in collaboration with Dr Reddy’s Laboratories (DRL), Hyderabad, has been studying this drug in the context of radiation therapy for cancer.
The primary mechanism of the drug involves inhibiting glycolysis or one of how cells break down glucose for energy. While used to starve and kill cancer cells, this approach could also work in inhibiting virus cells too that were dependent on glycolysis for replication. When the pandemic broke out in India, INMAS, DRDO, and DRL switched their effort to explore the possibilities to use this drug to defeat COVID19. Tests at the Centre for Cellular and Molecular Biology, Hyderabad, last year indicated that the drug demonstrably killed virus cells after which it progressed to trials in people.
2-DEOXY-D-GLUCOSE DRUG CLINICAL TRIAL: GATHERING CLINICAL EVIDENCE AND EFFICACY. In April 2020, INMAS started experimental examinations in Hyderabad with the Centre for Cellular and Molecular Biology (CCMB). After which, the Central Drug Standard Control Organisation (CDSCO) and the Drug Controller General of India (DCGI) jointly granted permission for Phase-2 trials in May 2020. Between May to October 2020, the institute started initial trials on how COVID19 patients would respond to the drug. The drug worked well with no side effects, and the patients recovered quickly. Further on, the Phase 3 clinical trial was conducted between November 2020-March 2021 in Delhi, UP, Bengal, Gujarat, Maharashtra, Telangana, Andhra, Tamil Nadu, and Karnataka. The results were favourable.
THE EFFICACY FACTOR: Clinical trial results have shown that this molecule helps in faster recovery of hospitalised patients and reduces supplemental oxygen dependence. The drug will be of immense benefit to the people suffering from COVID19. As per clinical data for efffficacy trends, the patients treated with the 2-DG drug showed faster symptomatic cure than Standard of Care (SoC) on various endpoints. A significantly higher proportion of patients improved symptomatically and became free from supplemental oxygen dependence (42% vs 31%) by day-3 compared to SoC, indicating an early relief from Oxygen therapy/dependence.
ACTING WITH RESPONSIBILITY: This drug comes when our nation is grappling to cope with the impact of the devastating second wave of COVID19, which has stressed our infrastructure and resources to its limit. I see a ray of hope, that with the availability of this drug, we may be able to reduce the burden of COVID19 and save as many lives as possible. Having said that, precaution is a must. No COVID19 medication should be taken without a doctor’s prescription. Moreover, hoarding drugs is a crime, and as responsible citizens of the nation, we must ensure that these medicines should be available and accessible to those who need it.
(Dr Rahul Pandit is Director-Critical Care, Fortis Hospitals Mumbai & Member of Maharashtra’s COVID Taskforce)
Mumbai, April 7, 2021: On the occasion of World Health Day, Indus Health Plus Survey revealed that people in Maharashtra are susceptible to diabetes (27%), Vitamin B12 Deficiency (23%), dyslipidemia (17%), obesity (13%) followed by heart diseases (10%) and anaemia (10%). The key non-modifiable risk factor is the genetic makeup of an individual favoured by environmental, age, gender, stress and physiology, metabolism, which increases the onset and progression of lifestyle diseases.
The study’s overall sample size was 21,500 people who underwent preventive health check-ups between October 2019 and February 2021. From Mumbai, the total sample size was 2,978 people. It was observed that the Mumbaikars are predisposed to diabetes (25%), dyslipidemia (18%), Vitamin B12 deficiency (16%), obesity (15%), followed by anaemia (14%) and heart diseases (12%).
Amol Naikawadi, JMD, and Preventive Healthcare Specialist, Indus Health Plus, says, “Diabetes and cardiovascular diseases are prevalent in India. These diseases tend to impact people in the most productive years of their lives and result in social and economic consequences. Another important aspect is that comorbid conditions such as diabetes, obesity, and heart diseases are high-risk conditions for COVID-19. Hence, proper management to keep them in control is vital, especially in this situation.”
Measures to boost immunity
Get enough sleep
Eat more healthy fats and whole plant food
Take a probiotic supplement
Limit added sugars
Engage in moderate exercise
Maintain good hygiene
Avoid smoking and alcohol
Don’t consume excessive saturated fats
The trend report highlights that women are prone to anaemia (23%) and dyslipidemia (20%) compared to men. Men are at higher risk of diabetes (27%), Vitamin B12 deficiency (21%)and heart ailments (14%).
The data gives us an insight into individual health needs to be taken very seriously. Health means physical, social, mental wellbeing with absence from diseases. Therefore, ensure regular health check-ups and follow-ups, personalized diet and lifestyle goals need to be set and followed, and strong immunity to protect from diseases.
“While exposure to the SARS-Cov-2 virus remains the most decisive factor determining the chances of getting COVID-19, other possible factors may influence the response to infection. These risk factors include reduced immunity, presence of existing comorbidities, and age. The genetic variants can influence the response to COVID-19 by regulating the immune function that can make an individual less or more vulnerable than others. Therefore people must understand the value of prevention and continue to invest in timely and routine examination to monitor comorbidities and keep them at bay,” adds Naikawadi.
The main focus of people should be on wellness and prevention of lifestyle diseases and to create a culture of healthy living among the younger generation. The best way to minimize the cost of treating lifestyle diseases is to invest in preventive healthcare, which accounts for a fraction of the money spent on corrective steps.
The last you would have heard of a well’s wedding was in the folklore of Tenali Rama. Once upon a time, it had so happened that King Sri Krishnadevaraya and his wise advisor Tenali Rama had a spat over some trivial issue, following which the King banished him from the royal court. After this episode, Tenali Rama left the kingdom and moved to a nondescript village. Soon, the King realised that Tenali Rama was, in fact, correct, and he was keen to have him back in his court. But his special advisor was nowhere to be found. To look for him, the King had to use his wits. An announcement was made saying that the King had organised the royal well’s wedding in his capital Vijayanagar on the full moon night, and the village panchayats in his kingdom were cordially invited to attend the same with their wells in tow. The King wouldn’t tolerate any defiance, and if the villagers failed to bring their wells along for the wedding, they would be penalised 100 gold coins. The harried villagers sought Tenali Rama’s advice. He suggested that they meet the King the following day and tell him that the village wells would attend the wedding for sure, but only if the royal well comes and invites them personally. The King knew that it could be only his witty courtier Tenali Rama, who could give the villagers this suggestion to outwit the King’s proposed well’s wedding plan, and well, eventually both won the battle of wits in equal measure.
Taking a leaf out of this folklore, a quaint neighbourhood — Vikas Nagar — in Ward no 8 of the Barh subdivision of Patna district organised a wedding of its well with great pomp and show on November 28, 2019.
New Delhi, April 1, 2021: The COVID19 pandemic and subsequent lockdown generated a lot of fear and stress across all age groups. Children usually thrive under predictable conditions, but the pandemic’s disruption greatly impacted them physically and emotionally. Online schooling, social isolation, lack of interactions with their friends, lack of physical sports and parental angst have aggravated their mental and emotional wellbeing. Children and adolscents have developed fear, anxiety, depression, and boredom. While most parents were involved in dealing with the pandemic’s uncertainty and putting all efforts to keep their family safe and sustainable, the emotional needss and mental health of children were somehow ignored.
THE IMPACT OF THE PANDEMIC ON CHILDREN: The pandemic has changed the way children typically grow, learn, play, behave, interact, and manage emotions. Children have been observed to have conduct problems, peer problems, externalizing problems, and general psychological distress. When compared with children who did not exercise, children with psychical activity had lower hyperactivity-inattention and less prosocial behavior problems.
Moreover, from a more emotional perspective, they have a lot going around in their head, and the biggest worry for them is whether or not they will see their friends in school or get sick. The combined effect between lifestyle changes and psychosocial stress caused by home confinement perhaps aggravates children’s behavioural problems.
In the long run, this can lead to an emotional breakdown among children, and the same may lead to these children resisting to return to school post-lockdown. This can happen primarily because children have lost their pre-lockdown routines and the loss of touch with their peers and mentors. In addition to this, the lockdown-related constraints can have a long-term negative effect on their overall psychological wellbeing.
SO, HOW DO WE TACKLE THIS? Here’s how you can help children cope with COVID-related stress;
Address fears: Anxiety and emotional depression can be tackled by parents to some extent by addressing fears of children, talking about problems and possible solutions from the child’s perspective.
Spend time with grandparents: Children who have grandparents can spend some quality time with them, listen to stories and tell them stories. Talking to them will help.
Follow a routine: Parents can maintain some routines even if confined at home. It is always good if parents and children can plan some activities together. Parents should also plan their children’s tasks one at a time, involve them in various home activities, educate them about following hygiene habits and social distancing.
Play games: Engage in indoor play and creative activities. In addition to these activities, children can be advised to be involved in household chores and understand their social responsibilities.
Organise virtual play dates: To keep them in touch with friends and classmates, plan a virtual party and playdates.
Discuss issues: Parents should pay more attention to the emotional wellbeing of the child. Keep emphasizing COVID19 measures like wearing a mask, social distancing, and frequent hand washing, as the pandemic is not over yet. Also, children should be encouraged to socialize with their friends and classmates through digital forums under the parent’s supervision.
(Dr Jesal Sheth is Senior Consultant-Paediatrician, Fortis Hospital, Mulund; Cover image by Tumisu from Pixabay)
New Delhi, March 31, 2021: A year of COVID19 lockdown has kept most of us indoors but gradually we are stepping out as offices, schools, public transports, etc., are slowing opening up and life is limping back to normalcy. Summer is right here, staring at us. Are your skin and hair ready to beat the heat?
SKIN DURING SUMMER: When summers approach, temperatures rise and so does the humidity level. Humidity brings in a lot of changes in our skin and hair behavior. Our skin becomes sweaty, oily, develops acne flare ups, blackheads, whiteheads, and is prone to fungal infections, heat boils, body odors etc. Even our hair becomes frizzy with an oily scalp, dandruff, etc.
SO HOW TO TACKLE SKIN PROBLEMS DURING SUMMER? For having a healthy skin during these hard summer days, few tips can be helpful.
Cleanse your skin well with a gentle cleanser-twice daily is optimal. In case your body becomes excessively sweaty or one suffers from body odors, bathing twice daily will be helpful.
Make sure to dry your skin well before layering clothes, preferably even use some dusting powder, since it helps absorb excess moisture and thus, prevents fungal infections, heat boils or prickly heat issues.
Using a sunscreen is crucial, especially for those who suffer from hyperpigmentation and sun sensitivity.
Wearing closed footwear for a prolonged period can give rise to fungal infections and soft corns in the web spaces, so using dusting powder on the foot before wearing socks or shoes, aids in keeping your feet dry and clean.
CARING FOR YOUR HAIR DURING SUMMER? During summers, while it is necessary to care for your skin, it is equally important to take good care of your hair.
Cleansing hair at least twice a week is optimal. For those suffering from an itchy or dandruff prone scalp, using an anti-dandruff shampoo regularly keeps dandruff at bay.
Oiling your hair shouldn’t be done frequently as it can lead to heat boils on scalp with acne flare ups on the forehead and trunk. Just a teaspoon of oil an hour before hair wash, once a week, is adequate. In case the above steps don’t help your skin, consult a dermatologist.
BEWARE OF THE STEROIDS THAT MAY DAMAGE YOUR SKIN: Avoid taking drugs or applying over-the-counter-creams recommended by friends or the pharmacist, since majority of them contain steroids which may worsen your skin condition.
Avoid using topical steroid creams sold over the counter to treat fungal infections
Keep your body well hydrated! Drink lots of water, juices and eat plenty of fruits rich in Vitamin C.
THINGS TO DO TO SAFEGUARD YOUR SKIN & HAIR WHILE STEPPING OUT: While stepping out, one must ensure that a generous coat of a broad spectrum sunscreen is used. Reapplication of the same every 2-3 hourly is necessary to avail adequate sun protection, especially if one is constantly out in the sun. Also it is not necessary to apply sunscreen under your mask, as it may cause irritation and acne flare-ups since the occlusion inside the mask damages skin barrier and makes skin more prone to irritation. Apart from using a sunscreen, wearing protective clothing helps. Light colored loose cotton garments should be preferred to avoid any excessive sweating and friction.
I was approached by one of my friends to share my thoughts and memories on Sindhi cuisine. Normally, I would have said no, but this time around, I tried to scuttle my way out of it by saying that I am not a foodie because that is what my daughter believes, and for obvious reasons. I show no excitement for food, and that earns her ire. She will happily give me a pasting (in words) if I do not react to her mother’s yummy food, which I normally don’t.
After having said no to my friend, I started pondering that am I actually not a foodie? Then who is not a foodie? I believe everyone is, albeit with varying degrees. I am privileged to be blessed with two amazing women who are wonderful cooks, and thanks to their culinary skills that I always have had the yummiest food served with love. Be it, my mother first, and now my wife, I must admit both have been a blessing. I can’t thank them enough. I am guilty of taking them for granted, though.
Since my friend’s request was to share memories, I had second thoughts. Nostalgia gives me a kick and brings a smile to my face. So I thought, why not pen my memories around Sindhi cuisine.
A majority of my life has been spent in metropolis cities that are melting pot of varied cultures. As you know, Sindhi’s aren’t a vast populace, so its food culture remains mainly under wraps. I had spent my childhood on the outskirts of Mumbai (then Bombay) in a place called Ulhasnagar, where I was born and did most of my primary schooling. Ulhasnagar was one of the refugee centres at the time of partition, and so it is dominated by Sindhis, who migrated from undivided India in 1947.
My earliest memory of Sindhi food was the breakfast item called Daal or Chola Dhabal (Pav). There would be enterprising people out with their carts with about three aluminium handis placed on a charcoal burner on the streets. One handi used to have cooked chana daal, another one chickpeas (super soft, treated with tea powder to give it a dark colour) and the third handi had moong daal. He would also have containers with finely cut onions, chutney, pickle and coriander leaves as condiments as per his clientele’s taste. He would have many ladis of pav (it was called dhabal – double roti in Bambaiya). It was the most filling breakfast for us on Sunday mornings.
Pav with either daal or chola or mixed. And this yummy delicacy cost just for 25 paise back in the early 70s. Yes, yes, 25 paise! Unbelievable, isn’t it. My parents sent me with a rupee note (it was a note back then) to get the daal-chola-dhabal for the entire family. And so was the popularity of this that you would find all neighbourhood lining up for this breakfast.
Check this video to see how popular this item was for Sindhis. It is not as widely available now, but the memories are so fresh in my mind.
Two other Sindhi delicacies that have retained their popularity are Daal-Pakwan and Koki. These are widely available in metropolitan cities (we get them in Dubai too) and are very popular amongst other communities. The drill for Daal-Pakwan is the same – handis with the same ingredients. The pav is replaced by deep-fried layers of dough made of maida and is deep fried. On the other hand, Koki is like a paratha but with onions and spices mixed with dough and roasted on tawa on low flame. It is served best with yoghurt. Both, Daal-Pakwan and Koki are mainly breakfast items but are quite filling.
Another lesser-known Sindhi food is lotus stem or Kamal Kakdi. We call it bhee. It’s a Sindhi delicacy and is not easily available in the market. It’s priced more than other vegetables. Cleaning and cooking it is a task. And you must know how to relish it.
My friend asked me why do Sindhis add potato to all vegetables. Well, I don’t have an answer to it. What I know is that we are fond of eating a good quantity of bhajis (veggies) at every meal. To increase the amount of the vegetables, you add potato to it as a universal add along. In fact, potato in black pepper and cardamom curry is a popular dish during the big Ekadashi called Gyars in Sindhi.
Another potato delicacy of Sindhis is called Aloo-Tuk; a simple dish that goes perfect with Daal-Chawal. Potato would feel left out, so we add brinjal for the company. And it reminds me of another Sindhi breakfast delicacy called Seyun-Patata (sweet vermicelli with Aloo-Tuk).
Another breakfast delicacy in our home (me and my brother’s favourite) is Seyal Mani. It is made of leftover chappatis cooked with garlic, onion and tomato. Such was the craze for this delicacy that my brother would tell mom to make more chappatis for dinner to have leftover chappatis for the following day. This dish doesn’t taste the same with freshly made chappatis. When I moved to Muscat for a job, I came across this dish called Kuttu Paratha. Similar, but nowhere close to the yummy ‘Seyal Mani’ that my mother used to prepare.
In the Sindhi festival called Thadri, you are not supposed to light stove/gas and have to consume cold food. Delicacies are thus made the previous day and consumed the whole day of Thadri. It’s a much-deserved rest day for ladies and family would have fun by playing cards and other games while relishing Thadri special food.
As they say, karoge yaad toh har baat yaad aayegi. The gastronomic trip has left me nostalgic and I food and those times. There are so many more Sindhi dishes viz. Sai Bhaji, Bhuga Chawal, Sindhi Kadhi, Tayri, and the list goes on and on. I now realise that if I start recounting and writing about all the Sindhi dishes, I will need to write a book.
Last but not least, the most popular Sindhi delicacy is and will forever remain – papad. It is believed that Papad is originally a Sindhi item and was adapted by various other communities, and Lijjat made it a household name in India. No meal would be complete without papad, and hence a Sindhi household would have papad as the first item on their grocery list. Papad making is a tedious exercise, and many Sindhi ladies used to make papads and pickles as business to cater to the heavy demand.
The most popular Sindhi delicacy is the all-time favourite papad. It is believed that a Papad is a Sindhi item and was adapted by other communities in India. No meal in a Sindhi household is complete without papad, and it is the first item on their grocery list. Paniwari Khatair or water pickle is another Sindhi speciality. It is made of turnips and doesn’t contain a drop of oil.
So am I a foodie? I think I am now with all these memories gushing in. I just realised that Sindhis do have a long list of delicacies. My wife will surely hate me for placing a request for Seyal Mani and Gyars Patata, and I must thank my friend for making me revisit these lovely food memories.
Mumbai-based Uttamchandani sibling trio – Ritesh, Shirley and Sonia – had a rather sweet initiation into the home-grown food business with Sev Mithai or Singharji Mithai and Mohanthal, both traditional Sindhi desserts during the lockdown months. Ritesh was keen that Shirley become a home chef and start her business because the siblings were known for their Sindhi food among their friends and acquaintances. “It was always a super hit with everyone during the get-togethers but I was quite wary of log kya kahenge, especially the traditional Sindhis,” recounts Shirley.
Ritesh wanted to share Sev Barfi with his friends on his birthday, and it was then that the idea first emerged. “It was around Ritesh’s birthday on July 30, 2020, that this idea first came up for discussion among us after one of his friends requested for it. We were thrilled to bits about the concept as we had received encouraging reviews from our friends to our food pop-ups. So we started the home delivery of mithais,” says Shirley. The trio was wary of people’s reaction, especially from the traditional Sindhis, but the sweet taste tickled their taste buds too, apart from finding favour among the non-Sindhis.
“The response that we got was unbelievable! I was making big thals of Sev Barfi every day, not once or twice but even thrice. Every single person loved this flavourful sweet,” says Shirley. It tickled the taste buds of even the non-Sindhis. “Some of them were kind enough to heap praises by saying that it is better than Tharu’s at Bandra and Jhama Sweets at Chembur. Well, being even compared to these legendary sweet shops itself was a huge compliment,” says Sonia, adding, “Also, because we are using elaichi (cardamom) and kesar (saffron) generously.”
On the menu
Since then, their business has grown manifold, and they have had several additions to the menu, including traditional Sindhi foods such as Daal-Pakwan-Aloo Tikki, Sindhi Kadhi-rice-aalo tuk, Kokis, sanha pakoras, Sindhi mitha lolas, gajar ka halwa, Kaju barfi, seyal machi (fish), bhee alu,etc.
The culinary skill among the Uttamchandani siblings is hereditary. “My parents were wonderful cooks. Papa used to make finger-licking kadhi teevan (mutton) and fish till about he was 80. He always insisted on moderate use of spices so that the taste of vegetables retain its flavour. My mother used to cook amazing food. Her nieces and nephews settled abroad used to come and visit us because she used to pamper them with yummy chole kokis, sanha pakoras and mitha lolas and carrot and onion pickles made in Sindhi style,” says Sonia with a tinge of nostalgia.
Sonia highlights how most of the upmarket eating places don’t have even Sindhi food added to their menu like south Indian, Punjabi or even Chinese, and that’s sad.
Ritesh attributes the rising popularity of Sindhi food among non-Sindhis to curiosity. “Over the years, our food culture has been influenced by other cuisines, and it has travelled to different parts of the world. It bodes well because, unlike the generation before mine that thinks it is diluting our culinary delights. I believe it is assimilation. Each Sindhi household has modified the dishes a bit, and still there’s a lot that remains the same,” he says. The Sev Mithai uses Sev as the main ingredient, and Sev is also used in the Kachchi dish, Sev Tamatar. Even Maharashtrians use Sev, so there are similarities, yet all the Sev dishes are different.
Their speciality is jaggery-based Sev Mithai. “Jaggery and milk are quite tricky to handle together but it’s Ritesh’s creative mind and the courage to experiment that has made this mithai a possibility and a success with those who don’t want to consume processed sugar. And this food experiment helped us even to make jaggery-based Mohanthal, which feels much lighter than the sugar version,” explains Shirley. Uttamchandani siblings have added orange-flavoured Sev Barfi as their next experiment.
“Food has made possible such beautiful connections. People whom I have never met have become good friends of ours now. I am glad that our offerings have found a home in each of our client’s palate and plate,” chirps in Shirley, who can’t imagine how all of it started and how our food and sweets have so far reached more than 300 homes! “The connections that we have made are simply priceless. It is everyone’s love and God’s grace that has kept us motivated,” add Uttamchandanis.
Archana Manwani in the Capital loved to host non-Sindhi friends for lunches and dinners. “It was their encouragement that led to this food business. I take orders 24 hours prior because I prepare my food with specially sourced ingredients, be it vegetables or spices,” she says, adding that she learned traditional ways of cooking from her grandmother and mother-in-law.
Manwani, who is registered on mother’s food app, Sindhinama, and runs her business through a Facebook page, is quite keen to promote Sindhi cuisine among Delhiites.
“I approached Director of Tourism, Delhi Government, to allot a stall in Dilli Haat for promotion of Sindhi cuisine. We got no response from him even after two reminders.”
The FSSAI licensed home chef explains how Sindhi food is distinct in its typical preparation of food in sehal style (pan fried onion and tomatoes with vegetables like bhindi, baingan tinda, gobhi, etc). “Spices like jeera, sarson, khaskhas, amchoor, anardana and imli are quite common in our food,” she says.
Her special Sindhi dishes include:
Besni Bhaji: chickpea floor tillkis made in onions and khas khas deep fried and then sehal style.
Methi Meha Muthdiya: A traditional sindhi dish muthdiya made of wheat flour and steamed and the cooked with methi leaves and tinda.
Sai Bhaji/Bhuga Chawar/Took Patata; Kadhi Chawar; Sehal Bhaji Dhodho.
On special occasions, it is Dal Pakwan, Tikki Dabal Chola, and Seyoo Patata.
Giving a rundown of how she got into the business, Mumbai-based home chef Poonam Shahani, who runs Mamma’s Cucina, says, “I used to cook for my family and friends of my children. Their compliments made me realise how so many of these dishes have never even been tried before. I started to realise that not many people are aware of what Sindhi food entails. And there’s a dearth of places that serve Sindhi food unless you visit one of the Sindhi camp areas in Mumbai.”
“Sindhi culture is getting lost somewhere. The younger generations don’t know how to cook Sindhi food. For the younger Sindhis, this food is like a piece of old memory served with love and platter. The flavour of my foods is clean and simple. I avoid using too much oil or ghee and customise spices according to a person’s taste. It reminds them of home and home-cooked food. The response has been great among non-Sindhis too! There is a Parsi man here who orders mutton and paya curry almost every other day.”
Sindhi food has a hint of Muslim influences, when it comes to our biryanis and mutton curries. This is because Muslim Sindhis and Hindu Sindhis lived together in pre-partition Sindh. In non-veg, the food in demand include Sindhi Mutton Basar Mein, Sayal Tewaran, Photewaro or Elaichi Kaare Mirchi Mein Mutton, Sindhi Paaya, Sindhi Mutton, Peas Keema, Sayal Green Masala Mein Machi while in veg, it is Sindhi Kadhi, Aaloo Took, Saibhaji, Toor Khati Daal, Dahi Curry, Bhi Aaloo Makwana ji Bhaji, Sindhi Veg Briyani Koki, and Daal Pakwan.
“I think it’s a mix of things. We use many vegetables that are nother otherwise found in other cuisines. We have a sabzi made of lotus stem called bhee aloo. We use drumsticks in Sindhi kadhi. We also use a technique to allow food to cook in its own juices called teewan. Teewan is essentially a gravy made of tomatoes, onions and spices. We make rice with it (seyal teewan), bread (seyal dabroti), roti (seyal mani) and mutton. We also prepare mutton curry with pepper and cardamom called Fote Bhugi Mutton,” says Shahani.
Chef Satyajit Kotwal of Satyajit’s Kitchen
Apart from having a unique flavour of its own, Sindhi food has an unmistakable mark of dynasties like Arabs and Mughal. The koftas biryanis and meat curries got infused into Sindhi cuisine during that time.
They have a popular way of cooking Daagh, Seyal, Saye Masaley Main, and Dhaas, unique to their own culture. The distinction that sets it apart from other cuisines lies in cooking, which includes slow cooking technique, layering of herbs and spices with the right combination of sweet and savoury taste.
Under vegetarian, my favourite would include Dhaas vegetables which are stuffed vegetables; it could be okra, apple gourds, capsicum, etc. Another one is Daagh which is a Sindhi curry prepared with brown onions. Seyal is another veg Sindhi breakfast prepared from leftover bread or rotis in a spicy or tangy curry-like gravy. Sindhi Kadhi is a unique and special dish prepared on festive occasions. It consists of a thick spicy gravy made from chickpea flour, unlike buttermilk, usually used for kadi preparation along with seasonal vegetables. Drinks that are famous with the Sindhis include thadal (made from almonds and poppy seeds), Khirni (hot drink made with milk, flavours of cardamoms and saffron), sharbat which is made from rose petals or sandalwood.
In non-veg, Bhuna Mutton is a famous Sindhi main course meal. Popular Sindhi biryanis and meat curries have a mix of flavor from the Arabs and Mughals. Pallo Machi is another popular Sindhi delicacy; it is Hilsa fish prepared with numerous cooking methods. It can be deep fried and garnished with local spices, can be cooked with onions and potatoes into a traditional fish meal or barbequed.
Different methods of Sindhi food preparations:
Sindhi foods are simple, and the flavour of vegetables is retained due to the minimum use of spices. Most common type of Sindhi cooking is Daag Mein, which is onion-tomato-based-curries. This method brings out the sweetness of caramelised onions to provide a balanced flavour to the curries. Another way of cooking is called Seyal where the amount of onions are added more than that of vegetables. The sliced or diced onions are cooked till translucent.
Saye Masale Mein is a Sindhi way of food preparation where a lot of coriander leaves are used along with garlic, ginger and green chillies and are cooked with grated tomatoes and spices. This mixture is basically used as a base in many Sindhi preparations.
Another popular method of Sindhi cooking is Daas, where whole vegetables like apple gourds, bitter gourds or capsicum are stuffed with a mixture of grated onion and Sindhi pesto and cooked till tender.
Chef Sanjeev Kapoor
1) What is the influence of other cuisines on Sindhi food?
Sindhi cuisine is a result of many influences. Since Balochistan touches the border of Sindh, and so does Punjab, there is bound to be an immigration of ideas. Pre-partition played a crucial role in shaping Sindhi cuisine. This cuisine also has some impact on the Mughals, Arabs, and Turks since all these dynasties ruled the Sindh province once. As Sindh was once part of India, Indian cuisine also has a significant influence on it.
2) What sets Sindhi cuisine apart from others? Is it their way of using vegetables, spices, or their way of cooking?
I feel it’s an amalgamation of both! They have a unique style of cooking and have their favourites when it comes to the addition of masalas. They like to play with the base of their dishes. Their most classic recipes either have a tomato or onion base or a ginger-garlicky with a heavy dose of spiciness. Yes! Sindhis like their food spicy. But, not all their food is fiery, there’s an array of sweets, snacks, and breads too in this wonderful cuisine to pick from. When it comes to vegetables, leafy greens like spinach (palak), fenugreek leaves (methi) & dill (savaa), and others like ladyfingers (bhindi), potatoes (aloo) & drumsticks (seeng) are extensively used. Apart from this, accompaniments are also imperative in a typical Sindhi meal. Dishes such as fried potatoes or fried bhindi, papads, dahi, sweet boondi, etc., are the most common ones.
3) What are the items that are your favourite?
My favourite food is Dal Pakwan but not forget their simple sabzi like bhindi bashar or the yummy sai bhaji… dishes like koki n lola feature on my breakfast menu some days. Another classic item that I love and will have soon during Holi is Gheeyar.
4) How is Sindhi Kadhi different from other Kadhis?
Sindhi Kadhi is so flavorful which is made using tomatoes and some besan but what I like the most is the veggies that go in it, gavar and bhindi. The element of dahi is missing in a Sindhi kadhi.