Food is that one thing that links every Sindhi family back to its lost traditions. Most Sindhi families eat a wide range of world foods, but have also carried the lost-homeland recipes with them to every corner of the planet.
In this final episode of the Tapestry podcast’s first season, you are going to enjoy mirchi pakoras a long way from home, samosas as a starter at a Chinese restaurant with devoted Sindhi customers in Iquique, and Indonesian gado-gado – where else but in Chile.
This is a conversation that takes us beyond papad. It takes us beyond saee bhaji, kadhi, kok pallo, dal pakwan, singhar mithai, gheyar and the other familiars. Step in and travel across Sindh along with Sindhi pop-up chef Sapna Ajwani and get a whiff of flavours that you are going to find familiar, nostalgic even, even when you’re encountering them for the very first time.
