A Khar-based delivery and takeaway service offers Sindhi comfort food that even the Adanis and Ramchandanis will approve of
Sindhi Curry Chawal with Aloo Tuk
Until now, we’ve always had to drive down to Sindhi neighbourhoods of Ulhasnagar, Chembur and Sion to satiate our cravings for Dal Pakwan and Keema Pattice. Naturally, we were excited to hear about Sindhful, a two-month-old delivery and takeaway service operating from a convenient location like Khar, offering the native cuisine of the Sindhis (migrants from Pakistan’s Sindh province), along with North Indian and Chinese fare too. The venture is operated by Khar-based mother-son duo, Kanchan and Sannat Ahuja, who gained popularity on Holachef. Piqued, we ordered for a takeaway.
Sindhi Curry Chawal with Aloo Tuk
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A taste of Sindh
From Dal Pakwan to Koki, Chole Pattice and Sai Bhaji, many comfort food options dot the extensive menu. We gave the other cuisines a miss and picked dishes from the pocket-friendly ‘From Sindh’ combo section. Neatly packed in sturdy cobalt blue boxes, the food was ready for pick up, 45 minutes after the order was placed. It survived the ride to a Sindhi friend’s place in Lower Parel, the venue for the feast.
Sev Barfi -- Singhar Ki Mithai
We began with Koki (Rs 150), a whole-wheat onion and chilli paratha, accompanied by boondi raita and chole. The thick, crispy paratha brought back memories of the Koki we used to bite into from our friend’s dabba. The mildly spiced chole added to the taste. Next, we dug into Dal Pakwan (Rs 160), a typical Sindhi breakfast dish featuring three pieces of crispy flatbread (pakwan) that we consumed with a spiced and tempered chana dal, served with a watery, raw mango chutney. Though well-cooked, its flavours failed to match up to the versions at landmarks like Chembur’s Vig and Sion’s Guru Kripa.
The food came packed in sturdy boxes
However, the Ahujas redeemed themselves with the yummy Kheema Pattice (Rs 290), a non-greasy pair of heart-shaped potato pattice stuffed with chicken mince, served with a side of chicken mince gravy and four, tawa-toasted buttery pav. Another appetiser worth a mention was the Arbi Tuk (Rs 100) comprising crispy, deep-fried taro root coated with spices.
Curry-chawal comfort
Having whetted our appetite considerably, we dived into the classic Sai Bhaji with Bhuga Chawal (Rs 220), a generously-sized meal of the traditional thick gravy dish with leafy greens, served with rice cooked with caramelised onion. While most Sai Bhajis that our Sindhi friend had tasted featured only the greens, this version added a fine balance with tomatoes, infusing a zesty flavour to the gravy that complemented the tasty rice; it earned a thumbs up too. On the other hand, Sindhi Mutton (Rs 300), served with phulkas, was a disappointment due to the salt overkill. Meanwhile, we couldn’t take to the Daran Ji Curry (Rs 220), a lesser-known Sindhi dish that included thick gram-flour discs in an oily onion and tomato based gravy.
Instead, we poured a generous portion of Sindhi Curry (Rs 220) over steamed rice and topped it with Aloo Tuk, crispy-fried potato wedges doused in Indian masala (both as part of the combo). Comprising chunks of potato, ladyfingers and drumsticks, the piping hot tomato-rich curry scored due to its perfect, tangy flavour. As we went into food coma after savouring Sev Barfi — Singhar Ji Mithai (Rs 100), a heavenly, sheera-like sweet dish with saffron, nutmeg and almond slices, our friend summed up, ‘Waah, tamam sutho’ (food was great!).
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