A woman milking a goat in Mirpurkhas (2023)SOCH Outreach Foundation
Mirpur Khas
Mirpur Khas is the sixth-largest city in Sindh that dates back to the reign of the Mughal Empire. A sizeable population of the district consists of members of the Hindu community. Lakshmi is a resident of Padam Ji Meghwar Village in Mirpur Khas.
Two women sitting in an outdoor kitchen preparing a meal in Mirpurkhas (2023)SOCH Outreach Foundation
Local communities in Mirpur Khas are currently recovering from devastating floods. However, in contrast to surrounding districts, the locals of Padam Ji Meghwar Village have developed a thorough irrigation system with ample water resources.
A woman stitching a quilt in Mirpurkhas (2023)SOCH Outreach Foundation
The women of the village play an integral role in managing agriculture and household responsibilities. They also spend their time crafting beautiful handicrafts. Mirpur Khas is also well known for the cultivation of different varieties of mangoes.
A woman cooking in a village in Mirpurkhas (2023)SOCH Outreach Foundation
In Mirpur Khas, the dominant culinary influence revolves around vegetarian food, which is preferred by the locals over meat-based options. Additionally, the region offers a diverse array of dishes to cater to varied palates.
From Farm to Table: A Culinary Experience with Lakshmi
Meet Lakshmi, a devoted mother of two from Padamji Meghwar village! Alongside running a grocery shop, Lakshmi balances her time between crafting rallis (patchwork quilts) and cooking simple meals for her family using seasonal produce sourced directly from local growers.
Saag close up plating shot in Mirpurkhas (2023)SOCH Outreach Foundation
Spinach & Mustard Greens (Saag)
Saag is a rich, earthy vegetarian dish consisting of spinach leaves and other greens. Sarson ka saag (Mustard greens spinach) is a variant of this made with mustard greens and spices. These greens are found in abundance in winter across Sindh and Punjab.
Watch our film on local food in Mirpur Khas.
A Farmer's Palette Flavours from Mirpur Khas Spinach & Mustard Greens Saag (2023)SOCH Outreach Foundation
Mustard flower in a field in Mirpurkhas (2023)SOCH Outreach Foundation
Originally, saag was a staple in most villages but its nutritious and organic content has become a regular component of every Pakistani’s diet. It is eaten for its warm, rustic flavor in the winter months. Ripe mustard flowers are seen in this image.
The women of Mirpurkhas prepare Sarson ka Saag meticulously by hand. First, they soak the spinach leaves and mustard greens in water and boil them. The water is then drained from the leaves. After this, the greens are kept in a pot and pounded rigorously till the leaves are broken down. Ghee (oil) is heated in a pot, and mixed with chopped tomatoes, green chillies, chili powder, tumeric, and cilantro leaves. The pounded spinach leaves and mustard greens are added to the pot.
Saag and chawal ki roti plating shot in Mirpurkhas (2023)SOCH Outreach Foundation
All the ingredients are then left to cook on low heat, after which Sarson ka Saag (mustard greens spinach) is then plated and ready to serve.
Turai Ka Salan being plated in Mirpurkhas (2023)SOCH Outreach Foundation
Ridge Gourd Stew (Tori Ka Salan)
Tori (Ridge Gourd) is a widely used vegetable in Sindhi cuisine since it is simple to grow and easily accessible. Its slightly crunchy texture and mild flavor make it the perfect ingredient for soups, stews, and traditional savory dishes.
A Farmer's Palette Flavours from Mirpur Khas - Ridge Gourd Stew (Turai Ka Salan) (2023)SOCH Outreach Foundation
Tori (Ridge Gourd) is added to a pot of heated oil, followed by onions, tomatoes, and cilantro leaves.
Turai Ka Salan prepared in a pot in Mirpurkhas (2023)SOCH Outreach Foundation
Once all the ingredients are mixed and cooked on heat, the Tori ka Salan (Ridge Gourd Stew) is ready to serve.
A girl picking bananas in a village in Mirpurkhas (2023)SOCH Outreach Foundation
A Banana Grove in Mirpur Khas
Lakshmi's daughter collects raw bananas for a meal. Raw bananas, peeled, chopped or mashed, are treated as a staple ingredient in most Sindhi villages in place of potatoes. They are abundantly grown in the village fields.
A final plating shot of the kachay kelay ka salan in Mirpurkhas (2023)SOCH Outreach Foundation
Raw Banana Stew (Kachey Kelay Ka Salan)
This is a delicious savory meal prepared with raw bananas, freshly picked from the fields of Mirpurkhas.
A Farmer's Palette Flavours from Mirpur Khas Raw Banana Stew Kelay Ka Salan (2023)SOCH Outreach Foundation
After the local women have collected raw bananas, they begin to slice the fruit. The banana slices are added with water to a pot of heated oil. The ingredients are then seasoned with masala and cilantro leaves and mixed well to cook.
Rice Flatbread (Chawal ki Roti) is also prepared on the side with rice flour kneaded into dough, flattened into shape, and heated on a griddle.
Chawal ki Roti, Saag, Kachay Kelay ka Salan, and Turai ka Salan plating shot in Mirpurkhas (2023)SOCH Outreach Foundation
A simple meal cooked by Lakshmi at Padamji Meghwar village.
SOC Films Team
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
Photography: Faizan Ali
Photography Editor: Faizan Ali
First Camera: Murtaza Ali
Second Camera: Soha Anwar
Exhibit Writers: Samar Ather, Sameer Khan
Exhibits: Hamza Asad
Video Editor: Jason Liao, Azeem Charania
Colour Grade: Jason Liao, Azeem Charania
Assistant Video Editor: Misrah Nizami
Sound Design: Sameer Khan
