There are pockets all over Mumbai, where you can locate some of the best Sindhi street food or restaurant fare, especially in Sindhi neighbourhoods like Chembur Camp, Ulhasnagar (called Mini Sindh, about 50 km from Mumbai), Kurla, Mulund, Sion-Koliwada, Colaba, where many Sindhis settled post India's Partition, when Sindh went to Pakistan.
Sindhi food includes a lot of vegetables like aloo (potatoes), beeh (lotus stem), bhindi (okra). And when it comes to meat, mutton is preferred. Hitesh Harisinghani does a foodie chakkar of the best 'hotels' doing Sindhi khaana.
This guide had to start with Dal Pakwaan. Crispy, kadak, spiced Pakwaan flatbread, made from wholewheat flour and maida, is served with special channa dal and chutneys, both sweet and chilly. It makes for a perfect brekky. Available just about anywhere, VIG Refreshment at Chembur Camp is considered one of the best in Mumbai.
Unlike the usual kadhis, this one is made without yoghurt and has a lots of veggies like bhendi, drumsticks, cluster beans and aloo. It pairs well with rice and Sindhi-style Aloo Tuk (fried round potato slices). Your best bet for sampling a great Sindhi curry is at Sindhful in Khar and So Sindhi in Andheri.
Heaven for meat lovers, it's mutton pieces made using masaledar kheema as the gravy. Best served with pav! Head to Sindhful in Khar for a memorable meal of it.
Shallow fried aloo-and-kheema pattice is served with Mutton Kheema gravy and chutneys. Can be eaten as is or with pav. Street stalls at Chembur Camp and Ulhasnagar have giant tawas sizzling with these wonderful pattices, wafting extraordinary fragrances.
It's made with leftover chapati/pav. It's like bhurjee (spicy scrambled eggs) without the eggs, bit contains onions, tomatoes and masalas. It's mostly a home-cooked delicacy and delicious, so find a friendly Sindhi auntie or uncle who can cook it up for you so you know how good it is.
As the name suggests is an unlikely combo of mawa and sev -- savoury flirting with the creamy and the sweet. You will not stop at one bite for sure! Sample it at Tharu's in Khar and Chandru's at locations in Andheri West and Colaba.
Sindhi Ghewar is quite different from Rajasthani Ghewar. It's similar to jalebis but larger in size and considerably thinner, making it slightly crunchy: it's topped with dry fruits. Chandru's outlets, at Colaba and Andheri offer great-tasting Ghewar made as per Sindhi food traditions.
It very name is so musical and tempting. A sweet, thick paratha, it is made during the festivities in all Sindhi households, especially at Thadri when Goddess Jog Maya is worshipped. The sweetbread contains wheat flour, elaichi and ghee. Hard to locate in restaurants, rely on having it in someone's home :).