A.clay vessel slowly cooks the chicken gravy to be used for the preparation of Sohbat (Flatbread and chicken stew) in Khanewal (2023)SOCH Outreach Foundation
Khanewal: A City of Khans
The south of Punjab has a largely Siraiki population, with Siraiki being one of the main spoken languages. The region of Southern Punjab is renowned for its Sufi heritage. Under the Mughal Era, the region of Khanewal flourished and was notable for its trade and commerce.
Close up shot of food out of the pot in wooden spoon, in Khanewal (2023)SOCH Outreach Foundation
Most of South Punjabi cuisine is influenced by agriculture and farming and many small, traditional dishes have turned into household staples in the region, such as Sohbat.
Grinding green chillies in mortar and pestle, in Khanewal (2023)SOCH Outreach Foundation
The people of South Punjab adopt a practical and seasonal approach to their recipes, mirroring the fertile plains and agricultural abundance of the province. Certain dishes are categorized according to their climate-based qualities, such as the winter dish Kachnar (edible buds).
Hiba Nashviq and Gulnaz Asif hail from the village of Koth Adu in Khanewal. Both women have adapted traditional urban recipes to suit their rural lifestyles.
With culinary finesse, they have woven traditional urban recipes into their rural lifestyle, mirroring the practical and seasonal approach embraced by their community. Step into their kitchen and watch as they walk us through a flavorful journey.
Watch our films on Khanewal's culinary delicacies.
Khanewal's Hidden Culinary Heritage Meat and Flatbread Stew Sohbat (2023)SOCH Outreach Foundation
Close up shot of vegetable dish, in Khanewal (2023)SOCH Outreach Foundation
Meat and Flatbread Stew (Sohbat)
Sohbat is a dish of chicken cooked in a fragrant broth, giving a soft and chewy texture to the food. The hallmark of an authentic sohbat is pieces of chapati (flatbread) drenched in the flavorful broth and topped with raita (yoghurt) or chutney.
Close up shot of food in wooden pot, in Khanewal (2023)SOCH Outreach Foundation
In Punjab, Sohbat is a traditionally esteemed communal dish, served on special occasions and at family gatherings to welcome guests. Sohbat is the Siraiki name for this dish and Painda is its Pashtun name, meaning ‘a group of people sitting together.’
Flatbread is prepared to be used in Sohbat, in Khanewal (2023)SOCH Outreach Foundation
Not only does Sohbat hold intimate value in joining communities, but it is a highly economical dish that simply requires making fresh chapatis with chicken and broth. It is often enjoyed at local hotels and roadside cafes across Punjab as a savoury dish to keep warm in winter.
Sohbat by Hiba Nashviq:
Step 1: Fry chopped onions in oil.
Step 2: Add chicken to the pot and mix well.
Step 3: Add tomatoes and garlic and ginger paste.
Step 4: For seasoning, add chilli powder, salt, turmeric, black pepper and coriander.
Step 5: Add water, cover the pot and leave it to cook.
Step 6: Make 4 thin chapatis and then tear into small pieces.
Step 7: Once the chicken and broth are ready, pour it over the pieces of roti.
Step 8: Mix chaat masala and salt.
Step 9: Top the sohbat with onions, cucumbers, tomatoes and yogurt/raita.
A plated shot of Suhanjna, in Khanewal (2023)SOCH Outreach Foundation
Suhanjana (Moringa)
Suhanjana (moringa), a culinary gem of South Punjab, embodies the region's flavors. Crafted from drumstick pods, this dish mirrors the area's resourceful cooking techniques. Infused with aromatic spices, Suhanjana is a testament to South Punjab's rich culinary traditions.
Khanewal's Hidden Culinary Heritage Moringa Suhanjana (2023)SOCH Outreach Foundation
Vibrant moringa tree 2, in Khanewal (2023)SOCH Outreach Foundation
Suhanjana (moringa plant) grows on a tree that can take up to 8 months to grow after the seeds are planted, usually in the winter season. The plant is believed to have spread to Asia due to its adaptability to different climates since it is fast-growing and drought-tolerant.
It is also believed that the Mughals played a role in popularising moringa since it was a versatile resource and became a central part of their cuisine. Suhanjana is regularly grown in Punjab and is known as ‘The Miracle Tree’ due to its many medicinal and health benefits.
Gulnaz Asif from Khanewal shares her recipe for Suhanjana:
Step 1: Flowers are cleaned and boiled in water.
Step 2: Grind garlic and ginger to make a paste.
Step 3: Heat some oil in a wok. Chop onions and fry.
Step 4: Garlic ginger paste goes in the wok.
Step 5: Add tomatoes and green chillies with water and mix well.
Step 6: Season with some chilli powder, turmeric, salt, and coriander.
Step 7: Add half a cup of yogurt.
Forming the balls, in Khanewal (2023)SOCH Outreach Foundation
Step 8: Add sliced potatoes to the wok with a little water and mix.
Step 9: Cover the wok with the lid and leave it on a low flame.
Step 10: The previously boiled suhanjana is then kneaded into balls and put into the wok to be mixed with potatoes.
Step 11: Leave the pot on the stove to cook for a few minutes.
The suhanjana is ready to be served with roti and salad.
Shot of plated dishes, in Khanewal (2023)SOCH Outreach Foundation
Enjoy your Sohbat and Suhanjana.
Produced by SOC Films
Creative Director: Sharmeen Obaid Chinoy
Producer: Sameer Khan, Huma Shah
Associate Producer: Sara Sharif
Research Associate: Sara Sharif
Project Manager: Quratulain Khalid
DOP: Murtaza Ali
Second Unit DP: Khurram Victor
Photography: Shoaib Tariq
Photography Editor: Shoaib Tariq
First Camera: Khurram Victor
Second Camera: Soha Anwar
Exhibit Writers: Samar Ather, Sameer Khan
Exhibits: Sameer Nazim
Video Editor: Jason Liao, Azeem Charania
Colour Grade: Jason Liao, Azeem Charania
Sound Design: Sameer Khan
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