Inside The Sindhi Kitchen, Khar |All The Deets
In the quaint bylanes of Khar sits Chef Mohit Chotrani’s dream project – The Sindhi Kitchen. After working with imminent establishments like The Taj Mahal Hotel, Holachef and Living Foodz, he saved enough to brand his Sindhi-food expertise and deliver it to our homes.
While his space in Khar is mostly the kitchen, he has a small sit down too, and on special request you can enjoy a piping hot meal there. I opted to get the delicious flavours of Sindh served right there and dropped by on a rather sunny July afternoon.
Before I began the tasting, the Chef informed me that unlike most Indian foods, a Sindhi spread does not have an overwhelming mix of spices. It definitely has the needful, but they prefer to keep it light and simple.
I started my meal with Dahi Vada, a classic sweet and sour blend of curd, imli chutney and green chutney over tender vadas that melted in my mouth. Next up was the Aloo Tuk that was fried to perfection. I was surprised about how it remained super crispy even though I took fifteen minutes to get a good Insta-story image before having a bite. Clearly, this food was apt for delivery.
The next dish I relished on is every Sindhi’s favourite snack, Kachaaloo. Made from eddoe, this root vegetable may sound strange but tastes anything but. While the base flavour is bland, red chilli powder and amchur powder enhanced it into a spicy, sour and yummy treat.
The Butter Biscuit Chaat took me by surprise with its uncanny resemblance to the classic panipuri. Who knew that this tea-time biscuit could be so similar to a chaat dish when mixed with sweet and spicy water, and a sprinkle of raw mango pieces?
I finally reached the mains and tasted the first bite of Mutton Kheema Pav. Succulent pieces of perfectly minced mutton cooked with minimal spice and oil transported me to gastronomic heaven. Not one bit like the Mughlai version I’ve had all my life, this is easily my numerouno from the menu!
The next main was the quintessential Dal Pakwaan, served with finely chopped onions, green chutney and imli chutney. This soulful dal went well with the crunchy pakwaan and I personally liked it without the chutneys.
To complete this wholesome meal, Chef Mohit served us his favourite barfi, Singhar Ji Mithai made with sev, milk, mawa and a whole lot of love.
My verdict? The Sindhi Kitchen promises great taste, good meat and above all, authenticity. Also, I definitely plan to stop by for their refreshing chaas very soon.
If you’re looking for Indian flavours that are light and refreshing, dial up The Sindhi Kitchen right away.
P.S: They serve their Sindhi Kadhi only on weekends.