The hustle and bustle of Shikarpur city, in Shikarpur (2023)SOCH Outreach Foundation
Shikarpur: A Historic Hub
Shikarpur is a city in Sindh, located west of the right bank of the River Indus. Historically, Shikarpur has been a vital political and economic center with thriving trade and culture due to its strategic location in Sindh.
Today, Shikarpur is known for its industrial work, textiles, cloth, and especially its Achaar. Shikarpur has several home-based pickle manufacturers and 12 pickle manufacturing factories.
Saleem Pickle, in Shikarpur (2023)SOCH Outreach Foundation
Shikarpur achaar has gained popularity not only in Pakistan but also in various other countries where South Asian cuisine is enjoyed. It is often exported and can be found in grocery stores or online.
Shot of garlic, keri and chillies to be used in pickle, in Shikarpur (2023)SOCH Outreach Foundation
Achaar is a staple in home-cooked meals like Achaar Gosht and an essential accompaniment in many traditional feasts and celebrations. It adds a burst of flavor and complements a wide range of dishes, such as lentils and rice.
The Evolution of Pickling
The art of pickling has been practiced in the Indian subcontinent since ancient times. Over the centuries, pickling techniques and recipes evolved and diversified across different regions of the subcontinent, influenced by local ingredients, cultures, and climates.
A Passion for Pickles
Ajaz Aman Kandhro has worked in Shikarpur's pickle business for 12 years, selling homemade achaar at Noman Pickle Store. He explains the meticulous process behind mixing ingredients to prepare flavor-packed achaar.
Shikarpuri Achaar Pakistan's Pickle Capital (2023)SOCH Outreach Foundation
Watch our film on how Aijaz prepares achaar.
Ingredients: 10 kg mango, 3 kg green chilli, 4 kg garlic, 4 kg chickpeas, 3 kg lotus root, 10 kg carrots, 1 kg lemons, 4 kg chilli
Water is considered harmful to the achaar taste and two variations of pickle are made, one with vinegar and one with oil. The oil acts as a preservative and adds a rich flavour to the achaar while the vinegar helps enhance the tanginess of the pickles.
Close up shot of ready pickle, in Shikarpur (2023)SOCH Outreach Foundation
All the ingredients are thoroughly mixed by hand in large bowls and kept outside for a few hours.
In the shop, plastic containers are filled with mustard oil before the achaar is packaged and sealed inside.
Noman standing inside his pickle shop, in Shikarpur (2023)SOCH Outreach Foundation
The packaged achaar is stored and sold in local shops in Shikarpur and beyond.
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: Khurram Victor
Photography: Shoaib Tariq
Photography Editor: Shoaib Tariq
First Camera: Khurram Victor
Second Camera: Soha Anwar
Exhibit Writers: Samar Ather
Exhibits: Sameer Nazim
Video Editor: Jason Liao, Azeem Charania
Colour Grade: Jason Liao, Azeem Charania
Sound Design: Sameer Khan
