The Sindhi Table

In this Indian recipe, taro root, or arbi, is boiled, then fried to a golden-brown, resulting in cutlets that are crisp on the outside with tender white…

Aug 29 •

Samira Moorjani

Green-Garlic Scented Fish

Mark the arrival of spring with this garlic-forward Sindhi preparation—once a staple, now fading from memory—where freshwater fish is gently steamed in…

Apr 11 •

Samira Moorjani

Fish in a Rich Onion-Tomato Reduction

In this Sindhi classic—where ingredients are cooked in their own juices—the moisture released from onions and tomatoes melds with the fish oil to create…

Mar 28 •

Samira Moorjani

Nutty, tangy and with a hint of spice, this is a roasted chickpea-flour-based curry that is slowly simmered with vegetables. A highlight of the Sindhi…

Jan 31 •

Samira Moorjani

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