“Summer marks a natural shift in the food habits of many Sindhis; Sindhi food isn’t heavy, but a switch to lighter, cooling gourd curries with tomato, loose dal and curd on the table will temporarily replace spice-heavy brown gravies on hot days.” @ankietgulabani makes Khatta Batth: “This almost pickle-y tasting rice is great for hot days and for times you want to up your curd rice game. Mustard powder and sonth or dry ginger give it its distinct taste.” #NicoEats
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