Cheti Chand: 5 unique dishes that showcase Sindhi community’s culinary heritage

Sindhi cuisine is a story of resilience and tradition carried across generations through bold flavours and cherished dishes On Cheti Chand restaurateur Ashesh Sajnani shares five iconic recipes beyond Sindhi curry and dal pakwan that celebrate his communityrsquos culinary heritage ldquoCheti Chand is more than just a festival for us Sindhis mdash it is a reminder of resilience faith and the rich traditions we carried with us after PartitionAshesh SajnaniMy father arrived in Mumbai with little more than hope yet my parents built a life here ensuring that my elder brother and I never felt disconnected from our roots Today with Via Bombay I feel privileged to keep our culinary heritage alive especially during Cheti Chand when we honour Jhulelal with prayers and of course food that tells our storyrdquoGach with rabriGach is a Sindhi festival staple mdash crisp golden jaggery fudge with sesame seeds and nuts The name gach comes from dividing the dough into four parts before frying These sweet golden discs often garnished with powdered sugar nuts and rose petals ldquoMy mother would break it into pieces and serve with rabri creating a rich satisfying dishrdquo says SajnaniPali and seyal macchiSettled by the banks of the Indus River freshwater fish has long been a Sindhi staple with pali macchi mdash fish simmered in a spicy tomatobased gravy mdash reflecting the communityrsquos love for bold flavours Another favourite is seyal macchimdashfish cooked in its own juices For me itrsquos a taste of Sajnanirsquos maternal home mdash a dish from his momrsquos side lovingly made by his maasis aunts Served with steamed rice or phulkas at festive gatherings it symbolises warmth and hospitality While some debate eating fish during Cheti Chand the smoky aroma and burst of flavours make it irresistibleBheej ji tikkiA Cheti Chand feast is incomplete without bheej ji tikkimdasha crunchy delight made from finely chopped or grated lotus stem bheej mixed with spices and shallowfried into crisp golden patties tikki This delicacy is made in batches ensuring that every guest who walked into our home during the festival left with a full heart and a fuller stomachChola dabalSoft pav dabal soaked in a tangy and spiced chickpea currymdashgrowing up it was the perfect afterschool snackmdashfilling and comforting This humble beloved street food most likely emerged as a Sindhi take on the broader Indian cholepav reflecting our love for hearty flavourful food and the communityrsquos culinary ingenuity The old school way of eating chola dabal is with tamarind chutney and pickled onionSindhi muttonMore than a dish mdash itrsquos a taste of home and eating with your loved ones Tender meat is slowcooked in a rich gravy of onions tomatoes and spices sometimes with potatoes or yogurt for added warmth Often enjoyed with bhuga chawal and phulkas this cherished recipe travelled with Sindhi families postPartition preserving a legacy of comfort heritage and shared mealsMake it like the old timesCelebrate Cheti Chand at Via Bombay from March 28 to 30 with a special Sindhi feast including like chola dabal seyal pav bheej ji tikki and pali machchi followed by hearty mains such as sai bhaji with bhuga chawal Sindhi kadhi and mutton kofta Desserts and drinks include gach with rabri Sindhi falooda and thadal along with a live counter serving dal pakwan and dal sandwichWHERE Via Bombay Chembur EastTimings 12 PM to 3 PM 7 PM to 1130 PM