A Taste of Sindh in its Capital
Meet Chef AR Jamali, who strives to introduce his passion for Sindhi cuisine to the masses.
Cafe Sindh entrance (2020)SOCH Outreach Foundation
Pakistan’s largest metropolitan city, Karachi, is home to one of the largest and most diverse cuisines, not just from within Pakistan but beyond as well. However, there has been a distinct lack of representation of Sindhi cuisine in Karachi, the province Karachi belongs to, but there is a reason for that.
Wall featuring Ajrak (Sindhi block printed fabric) (2020)SOCH Outreach Foundation
One reason is that many people believe that Sindhi culture and authentic Sindhi food can only be found in the home and cannot be truly replicated in commercial establishments, so people generally prefer eating at home than in a restaurant.
Cafe Sindh Chef & owner A.R Jamali poses in an Ajrak (2020)SOCH Outreach Foundation
Meet Mr. AR Jamali, the owner of Café Sindh in Karachi who is of Sindhi origin and a chef in his own right, with experience in international and local kitchens. Mr. Jamali believes that the same pride taken in Sindhi culture and language should also be extended to its diverse and delicious cuisine. Mr. Jamali wishes to provide an ambience that reflects Sindhi culture to enhance the dining experience at his café; hence, traditional Sindhi music, artwork and décor all provide a complete ethnic experience for diners.
Busri @ Cafe Sindh
Some of the most popular menu items include busri, which is essentially a breakfast bread made with wheat flour and jaggery. It is commonly found in the villages and towns of Sindh. The magic of this unleavened bread lies in its simplicity; wheat flour, gur (jaggery) and lots of freshly churned butter, which is added to the center of the hot bread, causing it to melt, makes it a simple and hearty breakfast.
Exploring Sindhi Cuisine in Karachi (2023)SOCH Outreach Foundation
Watch our film on Busri and Thadal served at Café Sindh.
Flattening flour dough for Busri (2020)SOCH Outreach Foundation
Mr. Jamali says that the best way to eat busri is by breaking off pieces of the bread and dipping it into the butter placed in the middle.
Rolling out dough with rolling pin for Busri (2020)SOCH Outreach Foundation
Rolling the bread.
Placing some powdered jaggery on the rolled out dough (2020)SOCH Outreach Foundation
Adding powdered jaggery (gur).
Jaggery on flattened dough (2020)SOCH Outreach Foundation
Spreading it out.
An extra layer of dough is added to seal the Busri flatbread (2020)SOCH Outreach Foundation
Adding butter.
The extra layer of dough is sealed on top of the first layer to make Busri (2020)SOCH Outreach Foundation
Adding another layer of bread on top.
Busri flatbread covered in clarified butter (ghee) and cooked on both sides (2020)SOCH Outreach Foundation
Cooking it with oil or ghee.
Busri flatbread being browned on a flat pan (tawa) (2020)SOCH Outreach Foundation
Making sure both sides are completely cooked.
Busri flatbread is covered in now melted freshly churned butter (2020)SOCH Outreach Foundation
Adding extra butter on top.
Busri flatbread is ready to eat (2020)SOCH Outreach Foundation
Busri that is ready to serve.
Produced by SOC Films
Producers: Syed Ayub , Sameer Khan
Project Manager: Huma Shah
Director of Photography: Murtaza Ali
Photography: Karim Baig , Murtaza Ali
Photography Editor: Karim Baig
Additional Video & Photography: Khurram Victor
Exhibits Writer: Nazia Latif , Sameer Khan
Exhibits : Syed Ayub , Sameer Khan
Art Direction : Rahat Niazi
Associate Producer : Asad Pabani
Video Editors: Nina Zehri, Farhad Jamali
Color Grade: Sourath Behan
Additional Video Editing: Mishal Adhami
Sound Design: Sameer Khan
