Winter Recipes from Ranipur

Nestled in Northern Sindh, Ranipur holds a historical legacy dating back to the British Raj era. Renowned for housing six shrines, including the Sachal Sarmast shrine, the town is also in close proximity to the ancient Ranikot Fort, often referred to as the Great Wall of Sindh.

The food in Ranipur is based largely on vegetables and dairy products. Seasonally grown crops and seasonal vegetables are the main ingredients in most meals.

Lotus root is a common ingredient in Sindhi dishes, enjoyed for the crunchy texture it adds to the palate. Apart from being used in stews and gravy, it can also be fried and used as an ingredient to make Pakoray (fritters), a delightful Pakistani fried snack.

After frying, the piping hot pakoray are ready to serve.

Turnips are one of the staple ingredients found in winter in Sindh, and hold a balance of mildly sweet and bitter flavors. During its peak season, this ingredient is not only abundant and affordable but also incredibly versatile.

Shaljam ka achaar (turnip pickle) is a variant of pickle that is enjoyed in most households. The most popular turnip dish, however, is Shaljam ka Salan (turnip stew), in which turnip is the key ingredient used to add a strong, tasty flavor.

Shaljam ka Salan, ready to be plated.

Palli Saag prepared for plating.

For dessert after a heavy meal, jaggery rice (gur ke chawal) is served as a delectable treat of sweetened rice enhanced with chopped coconut and nuts.