Like every Sunday, this afternoon too, most Sindhi households would have the tangy, mouth-watering aroma of curry-chawal wafting from the kitchen. The scent is so heady that even neighbours know, aaj khane mein kya hai.  As thin as the community is stretched across the country, food —and the love for it—is perhaps the thread that binds it together. Be it a wedding or a funeral, you will never find the fervour lacking. 

The recipe for the Sindhi curry is unique to each household. For instance, in this writer’s home, tomato-based puree is used. Other vegetables—singi (drumstick), meya (pumpkin) potatoes, okra, and cauliflower—are cut into big chunks, boiled and added to the curry. However humble the dish sounds, it will leave you licking your plate clean time after time.