Sindhi cuisine in Berkeley

[Nadeem Jamali <jamali@CS.USASK.CA>]

Taste of Sindhi cuisine in Berkeley.

cheers!

Nadeem

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 From ContraCostaTimes.com:

A culinary tour to be sure, but watch the stove

By John Birdsall

TIMES CORRESPONDENT

As a boy in Rajasthan in northwest India, Rohit Singh was burning to
see what his family's cooks were up to. But Singh's was an aristocratic
family, and the idea of a privileged boy squatting among servants in
the kitchen was unthinkable. As a young man in boarding school in
Delhi, away from his family, Singh begged his servant to show him how
to cook; the servant refused. "If my parents ever found out, he would
have lost his job," explains Singh.

...

Here's a quote from the menu of Oct. 24 (it changes daily), a
description of the dish Sindhi Tikka ($11.95).

"Specialty: Ulhasnagar, India. Sindh or ancient Sindhu in the
South-West was one of the prominent sites of undivided India where the
great Sindhu Valley Civilization flourished. The Sindhu or Indus
Valley, as archeologists tell us, was home to the largest prehistoric,
urban civilization. After the partition of India, many Sindhi Hindus
moved mainly to the city of Bombay, Ulhasnagar, and some other North
Indian cities ..."


Oh, by the way, Sindhi Tikka is cubes of marinated chicken breast
cooked in the tandoor oven. If you signed up for the guided tour, the
exodus from the Sindhu Valley is going to thrill you; if you just
showed up for the chicken cubes, you might regard the detour as
irritating.

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For complete article, visit:
http://www.contracostatimes.com/mld/cctimes/entertainment/dining/
10100770.htm?1c

--
Nadeem Jamali, Assistant Professor
University of Saskatchewan