The Bridge of boats and Fort, from Khairabad (1878) by John BurkeThe J. Paul Getty Museum
The History of Sukkur
Sukkur is a historic city that lies on the west bank of the Indus River in Sindh. Rich in agriculture and ancient landmarks, Sukkur was once a British military garrison in 1839.
Exploring Sukkur's Regional Foods (2023)SOCH Outreach Foundation
Watch our film on the preparation of cultural Sindhi dishes.
Grinding garlic for Sindhi Sehel ki Machi (Sindhi Freshwater Fish), in Sukkur (2023)SOCH Outreach Foundation
Sindhi cuisine is renowned for its diversity and mix of flavors. Using aromatic spices and seasonal produce, the food of Sukkur district reflects this heritage and reflects the cultural values of the region.
Fish faces close up (2019)SOCH Outreach Foundation
The Mighty River of Sindh
The Sanskrit term "Sindhu" originally referred to the Indus River, symbolizing the intimate bond between the river and the land. Its ancient name encompassed the deep connection with the inhabitants and the prized abundance of fish.
Sindhi Sehel ki Machi (Sindhi Freshwater Fish) ready to be cooked, in Sukkur (2023)SOCH Outreach Foundation
Culinary Delights of Sindh: Sehel Machi
Sindh's inhabitants love fresh water fish in all its forms. The preparation of Sindhi Sehel Machi (or slow cooked fish steaks in masala) is a firm favorite among families in upper Sindh. The recipe for Sehel Machi can be found by reading ahead.
Exploring Sukkur's Regional Foods Masala Fish with Onions Sehal Machi (2023)SOCH Outreach Foundation
Step 1: Mix all the ingredients till a masala paste is made.
Step 2: Rub the masala well on the fish, coating it on one side.
Step 3: Heat ½ cup of oil.
Step 4: Add 3 dried bay leaves.
Step 5: Add garam masala mixture - 6-7 cloves, black pepper, 1 tsp cumin, 2 big elaichi.
Step 6: Add onions and cook till light brown.
Step 7: Add tomatoes and potatoes.
Step 8: Cook on medium heat.
Add:
1 tsp salt
1 tsp red chilli powder
1/4th tsp turmeric
1 tsp coriander powder
1/4th tsp ajwain
1 tsp crushed red chilli
1 tsp coriander seeds
Step 9: Add 2 tbsp oil and stir.
Step 10: Lower the heat and add fish on top of the masala in the pan (scale side down, masala coated side up).
Step 11: Cover with a lid while cooking on low heat for half an hour.
Step 12: Take out pieces of fish on a platter. Cook potatoes till soft and ready to serve.
Sindhi chaat top view shot, in Sukkur (2023)SOCH Outreach Foundation
Black-Eye Bean (Lobia) Chaat
A uniquely regional take on a traditional favorite, consisting of spicy fresh beans and vegetables.
Mix the following ingredients:
1/2 kg boiled lobia (kidney beans)
Handful of coriander
2 chopped green chillis
¼ diced onion
1 handful of tomatoes
1 handful of dried imli (tamarind) soaked in water
5-6 tsp of imli water
1 tsp chaat masala
1/2 tsp salt
1 chopped potato
2 diced cucumbers
2 tbsp yogurt
Final stages of cooking Rice Flatbread, in Sukkur (2023)SOCH Outreach Foundation
Flatbread Stuffed with Jaggery (Busri)
Busri is the quintessential sweet flatbread that most Sindhis grow up with. Similar in size to a paratha, the flatbread is rolled out and heaped with a generous sprinkling of gur (jaggery), and then doused in fresh butter. It is shallow-fried until golden brown on both sides.
Final plating shot of Kutti (Pieces of flatbread doused in a mixture of Desi Ghee and powdered sugar), in Sukkur (2023)SOCH Outreach Foundation
Crushed Flatbread with Jaggery (Kutti)
Kutti is another Sindhi breakfast favorite, particularly in the winter months, made of crumbled roti flatbread mixed with grated gur (jaggery), butter or clarified butter.
Watch the making of Kutti.
Final plating shot of entire meal, in Sukkur (2023)SOCH Outreach Foundation
A traditional winter meal from upper Sindh, ready to serve!
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: Faizan Ali
Photography Editor: Faizan Ali
First Camera: Murtaza Ali
Second Camera: Soha Anwar, Khurram Victor
Exhibit Writers: Samar Ather
Exhibits: Sameer Nazim
Video Editor: Jason Liao, Azeem Charania
Colour Grade: Jason Liao, Azeem Charania
Assistant Video Editor: Shaikh Mohammad Saim
Sound Design: Sameer Khan
