Monday, October 18, 2010
Tuesday, October 12, 2010
Honour Killings, Violence Claimed Lives of 66 Women in the Month of July in Sindh
RDHR‘s cell for Women Rights issued one month report on killing.
Research and Development for Human Resources (RDHR) sindh, using newspapers gathered data on violence against women, during the time period from 1st June to 31 July 2010. Women are being victims in our society through many ways, amongst all honor killings and domestic violence are frequent in different parts of sindh province and these violence have claimed the lives of 66 women in the month of July. Out of 66 women, 26 women lost their lives under the blame of honor killings, while 40 were killed in the domestic violence.
26 women were killed under honor killings out of which 6 women were killed in Jacobabad, 5 in Ghotki, 3 in Shikarpur, 2 in Larkana, Banzirabad, Dadu, Sukkur, and Mirpurkhas and one in Kashmor and khair pur mir’s respectively.
In domestic violence, 40 women were killed, including 6 in Karachi, each 5 in Ghotki and khairpur mir’s , 4 in Larkana, 2 each in Jacobabad, Sukkur, Jamshoro, Banazirabad, Sanghar, Hyderabad and Badin and one each in Mirpurkhas, Umerkot, Thatta, Dadu, Shahdadkot and Shikarpur..
26 women were killed under honor killings out of which 6 women were killed in Jacobabad, 5 in Ghotki, 3 in Shikarpur, 2 in Larkana, Banzirabad, Dadu, Sukkur, and Mirpurkhas and one in Kashmor and khair pur mir’s respectively.
In domestic violence, 40 women were killed, including 6 in Karachi, each 5 in Ghotki and khairpur mir’s , 4 in Larkana, 2 each in Jacobabad, Sukkur, Jamshoro, Banazirabad, Sanghar, Hyderabad and Badin and one each in Mirpurkhas, Umerkot, Thatta, Dadu, Shahdadkot and Shikarpur..
Friday, October 8, 2010
The Greatest Epic Poetry of Sindh
An epic poetry came to be composed in the reign of Soomra Kings of Sindh in about 1298-1300 A.D. when General Zaffar Khan of the Imperial armies of Sultan Allauddin Khilji of the Sultanate of Dehli, attacked the king Sultan Asad-al-Millat Dodo Soomro of Sindh. In this battle, the valliant King Asad-al-Millat Dodo Soomro was martyred.
Bhago Bhan, (1) the Court poet of the Soomra kings of Sindh, composed this great classic epic poetry orally, in Sindhi language. As per oral poetic traditions, poetry was transmitted to the audience and from performer to performer (singers) by oral means, as argued by Albert Lord and Milman Parry. (2)
In Sehwan, he came to know that there was a rift between the Soomra brothers, Dodo and Chanesar , that Chanesar was dethroned and Dodo had become the king of Sindh. General Zaffar Khan was an unscrupulous man and saw an opportunity to plunder and destroy the Soomra kingdom. He sent out his men to go to Soomra Capital Muhammad Tur (Toor) and assure Chanesar of his support in getting back the throne from Dodo. King kamaluddin Chanesar Soomro, though a great warrior, was simple and a gullible man. He threatened Dodo that he will go for help to king Allauddin’s armies to get the throne back from him. Accordingly, he came to Zaffar khan in Sehwan and was welcomed and promised full help.
General Zaffar khan then sent his emissaries to King Asad-al-Millat Dodo to send tributes of royal gifts and Princess Baghi as bride for Sultan Allauddin, else he will wage a war against him and will take everything by force. (4)
King Dodo called for his Council Ministers and all Sardars (lords) for consultation. It was decided unanimously that no Soomro Princess should go to Sultan Allauddin who was a Turk by caste. They started to prepare for war against the Sultan’s hordes.
Consequently, Zaffar Khan, with Chanesar by his side, marched towards the Soomra Capital of Tur. Both the armies arrived at a place ‘ Thaar Banghar ‘ at a good distance from the Capital city of Tur. A decisive battle was fought in which thousands of Zaffar Khan’s soldiers were killed and on the other side the Valliant King Asad-al-Millat Dodo was martyred along with Prince Muhammed and Nangar sons of Chanesar, with their armies. (5)
General Zaffar Khan then proceeded to the capital Muhammad Tur to plunder, kill and to capture the royal Soomro ladies with Princess Baghi. Chanesar was displeased and admonished Zaffar Khan not proceed to the royal harems as they now belonged to him, as with the martyrdom of Dodo, he was the king of Sindh. Zaffar khan put him under surveillance and proceeded to the Palace. He found the Palace deserted and was enraged. In frustration, he ordered to sack the City. He sent out his spies to find out as to where the harems had gone. In a few days, his spies came, they told him that they taken refuge in Kutch under the protection Chieftain Abro Samo.
Zaffar Khan sent his envoy to Abro Samo to surrender the “Saams” (Royal Soomra ladies of the House of Tur) else he will destroy him. Abro Samo was a great warrior and was sure of the help of neighbouring Chiefs, so he replied to Zaffar Khan that he would rather die in battle than surrender the “Saams” to him. Zaffar khan therefore ordered his remaining armies to prepare for war with Abro Samo. (6)
When chanesar found that Zaffar khan was to chase the royal harems to Kutch, he managed to confront Zaffar khan with his companions and they killed hundreds of soldiers of his army but ultimately they were martyred.
Here it will be appropriate to say that the armies of Zaffar khan had dwindled as thousands of his soldiers had lost their lives in the battles of Bakhar, Sehwan and Soomras also had killed thousands of his soldiers. Even so, he prepared for war with Abro Samo and proceeded to Kutch. Here also, a great battle was fought and Abro Samo, his son Mamut and his armies were martyred.
The “Saams” had already left for nearby mountain refuge where finding no other go, they prayed to God Almighty to save their honour. Suddenly with great thunder, tremors took place and the mountains were split at many places and the ladies jumped into these chasms and with a second thunder the chasms closed upon them. Some corners of their scarves were left out. When Zaffar Khan saw all this, he was awed and disappointed. (7)
Now with very little army, he decided to return to Mirpur Mathelo and to Dehli through the desert route.
These battles had resulted in public uprising and the patriotic people of Sindh of every caste armed themselves with whatever arms they had at hand and followed Zaffar Khan and his men, awakening the villagers on either side of this route to fight(8). Gradually food and water became scarce and his soldiers kept dying of hunger and thirst. The people massacred many soldiers by gorilla war tactics. The result was a miserable defeat and Zaffar Khan suffered an ignominious death in the desert of Sindh.
Bhago Bhan, (1) the Court poet of the Soomra kings of Sindh, composed this great classic epic poetry orally, in Sindhi language. As per oral poetic traditions, poetry was transmitted to the audience and from performer to performer (singers) by oral means, as argued by Albert Lord and Milman Parry. (2)
HISTORICAL BACKGROUND.
In the year 1296-97, Sultan Allauddin Khilji of the Sultanate of Dehli, commissioned his General Zaffar Khan to crush the rebellion in Sindh. General Zaffar khan came to Sindh with a huge Imperial army and crushed the rebellion in Bakhar and Sehwan. (3)In Sehwan, he came to know that there was a rift between the Soomra brothers, Dodo and Chanesar , that Chanesar was dethroned and Dodo had become the king of Sindh. General Zaffar Khan was an unscrupulous man and saw an opportunity to plunder and destroy the Soomra kingdom. He sent out his men to go to Soomra Capital Muhammad Tur (Toor) and assure Chanesar of his support in getting back the throne from Dodo. King kamaluddin Chanesar Soomro, though a great warrior, was simple and a gullible man. He threatened Dodo that he will go for help to king Allauddin’s armies to get the throne back from him. Accordingly, he came to Zaffar khan in Sehwan and was welcomed and promised full help.
General Zaffar khan then sent his emissaries to King Asad-al-Millat Dodo to send tributes of royal gifts and Princess Baghi as bride for Sultan Allauddin, else he will wage a war against him and will take everything by force. (4)
King Dodo called for his Council Ministers and all Sardars (lords) for consultation. It was decided unanimously that no Soomro Princess should go to Sultan Allauddin who was a Turk by caste. They started to prepare for war against the Sultan’s hordes.
Consequently, Zaffar Khan, with Chanesar by his side, marched towards the Soomra Capital of Tur. Both the armies arrived at a place ‘ Thaar Banghar ‘ at a good distance from the Capital city of Tur. A decisive battle was fought in which thousands of Zaffar Khan’s soldiers were killed and on the other side the Valliant King Asad-al-Millat Dodo was martyred along with Prince Muhammed and Nangar sons of Chanesar, with their armies. (5)
General Zaffar Khan then proceeded to the capital Muhammad Tur to plunder, kill and to capture the royal Soomro ladies with Princess Baghi. Chanesar was displeased and admonished Zaffar Khan not proceed to the royal harems as they now belonged to him, as with the martyrdom of Dodo, he was the king of Sindh. Zaffar khan put him under surveillance and proceeded to the Palace. He found the Palace deserted and was enraged. In frustration, he ordered to sack the City. He sent out his spies to find out as to where the harems had gone. In a few days, his spies came, they told him that they taken refuge in Kutch under the protection Chieftain Abro Samo.
Zaffar Khan sent his envoy to Abro Samo to surrender the “Saams” (Royal Soomra ladies of the House of Tur) else he will destroy him. Abro Samo was a great warrior and was sure of the help of neighbouring Chiefs, so he replied to Zaffar Khan that he would rather die in battle than surrender the “Saams” to him. Zaffar khan therefore ordered his remaining armies to prepare for war with Abro Samo. (6)
When chanesar found that Zaffar khan was to chase the royal harems to Kutch, he managed to confront Zaffar khan with his companions and they killed hundreds of soldiers of his army but ultimately they were martyred.
Here it will be appropriate to say that the armies of Zaffar khan had dwindled as thousands of his soldiers had lost their lives in the battles of Bakhar, Sehwan and Soomras also had killed thousands of his soldiers. Even so, he prepared for war with Abro Samo and proceeded to Kutch. Here also, a great battle was fought and Abro Samo, his son Mamut and his armies were martyred.
The “Saams” had already left for nearby mountain refuge where finding no other go, they prayed to God Almighty to save their honour. Suddenly with great thunder, tremors took place and the mountains were split at many places and the ladies jumped into these chasms and with a second thunder the chasms closed upon them. Some corners of their scarves were left out. When Zaffar Khan saw all this, he was awed and disappointed. (7)
Now with very little army, he decided to return to Mirpur Mathelo and to Dehli through the desert route.
These battles had resulted in public uprising and the patriotic people of Sindh of every caste armed themselves with whatever arms they had at hand and followed Zaffar Khan and his men, awakening the villagers on either side of this route to fight(8). Gradually food and water became scarce and his soldiers kept dying of hunger and thirst. The people massacred many soldiers by gorilla war tactics. The result was a miserable defeat and Zaffar Khan suffered an ignominious death in the desert of Sindh.
The Sindhu World
The Sindhu World
Virtual home Land of Sindhis
First of all, a happy prosperous and memorable, “Gudi Padava” and Chet chand- Sindhi new year to all.
Friends let me allow introducing a web site www.thesindhuworld.com , though the site is primarily concerned with world wide scattered sindhi community but still it holds a good value and importance for others also just because here on web pages of this website you will find a detailed information about the Sri Guru Granth Sahib, the living Guru of Sikhs, 108 Names with meaning of Lord Ganesha and Mata Rani, you can also have information on the Ashtavinayak Tour in Maharashtra, A separate web page is dedicated to Shirdi Sai Baba. You can also have a different taste of food as a few Sindhi recipes can also be founded on these web pages.
www.thesindhuworld.com is composed of almost 150 web pages with about 50 biographies of Saints, Political leaders, sports persons, professionals. The contents of the site are divided in to three major sections, information on Sidhyat, Biographies and various religious faiths. The most significant feature of the site is that at every page link to these major sections is given hence for the visitor it is time saving as navigation within the site become more user friendly. Yet another interesting thing is that there is no site map for the site and this might force you to think about the difficulty of visitor but if we look at the special web page “Direct Links” which contains links almost for every page of the site, surely we will forget about the site map.
Friends my this site is now almost 2 year old and I thought to utilize the auspicious occasion of Cheti chand sindhi for renovating, adding new content and giving a better user friendly look to the site and since last 5 – 6 days working round the clock for it, surely you will realize how might it was hectic job of renovating a such a content rich and informative site in this short period. This is only the blessing of Adi Guru Guru Nanak Dev Ji that I have finished the job and succeeded in uploading the renovated version of the site.
I am inviting you all to visit www.thesindhuworld.com primarily for knowing your expert views about the site, feel free to be in best of your critic mood, you can also write me at premputar@gmail.com or info@thesindhuworld.com and now after finishing this hectic job I am in the mood of relaxation and going for an outing in the vicinity of roaring see and lap of nature. In all probabilities I will be back by Sunday till that Satnam Waheguru to all. Enjoy visiting www.thesindhuworld.com and please don’t forget to update me with your views about the site.
Sindhis after the partition of India
Sindhis after the partition of India
After getting independence from the British rule nation divided into two countries namely Bharat [India] and Pakistan, as this division was rooted with the concentration of religious population, hence several lakh of Hindu population, living since centuries and many generation on the land, become part of Pakistan, was forced to migrate India because this was clear even before the partition that new country is going to be land of Islamic dominance. This partition proved very crucial, painful and suffering for the Hindus especially those were living in Sindh and Punjab area.
As for as the Sindhis are concerned this partition has worked as deadly killer factor for the rich cultural and social heritage of the community and Sindhi language, as in these changes scenario, being a part of large geographical region and in the status of migrant Sindhis were forced to get a dispersed status in India.
Migrant Sindhis were pursing hard for getting back to economic roots and also factor of low concentration of population was proving and working as gradual venomous for the Sindhi customs, traditions, culture, celebrations and language, as a natural result, today, after the 60 years of independence, a considerable chunk of young sindhi population is not able to speak and or write sindhi language, As at the time of partitions, though majority of sindhi population migrated to India but a few families had opted other countries also. Modern young Sindhi population can't be blamed for not knowing the Sindhi language because this is not their fault as they are born and brought up in the linguistic atmosphere other than Sindhi.
Sindhis are among the strongest business minded communities of human world and have a very high success ratio. Hard working nature, proper and timely use of available knowledge and resources along with presence of mind are helping Sindhis in maintaining their world leadership status in global business world. To express business mind of Sindhis, I am quoting an imaginary incident. Once in India, one Sindhi and Chinese were traveling in same rail comportment. All of sudden train passed through a mosquito rich area, many mosquitoes entered into compartment, Chinese person killed a mosquito flying around his head and have eaten it. In next few seconds another mosquito started flying around the Sindhi head; fellow Chinese become curious for the reaction of Sindhi. Nothing happen abnormal Sindhi also succeeded in killing the mosquito like the Chinese. Placed the killed mosquito on hand palm, and to surprise of Chinese, forwarded palm to him with the words "Hello Sir would you like to buy this".
www.thesindhuworld.com is providing a communication platform among the members of globally scattered Sindhi Community in the form of “World Sindhi Directory” .
After getting independence from the British rule nation divided into two countries namely Bharat [India] and Pakistan, as this division was rooted with the concentration of religious population, hence several lakh of Hindu population, living since centuries and many generation on the land, become part of Pakistan, was forced to migrate India because this was clear even before the partition that new country is going to be land of Islamic dominance. This partition proved very crucial, painful and suffering for the Hindus especially those were living in Sindh and Punjab area.
As for as the Sindhis are concerned this partition has worked as deadly killer factor for the rich cultural and social heritage of the community and Sindhi language, as in these changes scenario, being a part of large geographical region and in the status of migrant Sindhis were forced to get a dispersed status in India.
Migrant Sindhis were pursing hard for getting back to economic roots and also factor of low concentration of population was proving and working as gradual venomous for the Sindhi customs, traditions, culture, celebrations and language, as a natural result, today, after the 60 years of independence, a considerable chunk of young sindhi population is not able to speak and or write sindhi language, As at the time of partitions, though majority of sindhi population migrated to India but a few families had opted other countries also. Modern young Sindhi population can't be blamed for not knowing the Sindhi language because this is not their fault as they are born and brought up in the linguistic atmosphere other than Sindhi.
Sindhis are among the strongest business minded communities of human world and have a very high success ratio. Hard working nature, proper and timely use of available knowledge and resources along with presence of mind are helping Sindhis in maintaining their world leadership status in global business world. To express business mind of Sindhis, I am quoting an imaginary incident. Once in India, one Sindhi and Chinese were traveling in same rail comportment. All of sudden train passed through a mosquito rich area, many mosquitoes entered into compartment, Chinese person killed a mosquito flying around his head and have eaten it. In next few seconds another mosquito started flying around the Sindhi head; fellow Chinese become curious for the reaction of Sindhi. Nothing happen abnormal Sindhi also succeeded in killing the mosquito like the Chinese. Placed the killed mosquito on hand palm, and to surprise of Chinese, forwarded palm to him with the words "Hello Sir would you like to buy this".
www.thesindhuworld.com is providing a communication platform among the members of globally scattered Sindhi Community in the form of “World Sindhi Directory” .
Sindhi Surnames or Family Names
Sindhi Surnames or Family Names
If we consider contribution of Sindhis for the human world population surely this will not be more than 1% of entire but this is also fact that it is almost next to impossible to locate a geographical region or nation without Sindhi population this is a distinct indication for most dispersed status of Sindhi community.
Besides being the front runner for the business wisdom, talent and hard working nature Sindhis have yet another significant thing related with their surname or family names, as almost all of them ends with “ani”. This “ani” is in fact an ancient tradition of showing respect to elders as “ani” means belongs to and Sindhi surnames / family names are generated from suffixing “ani” to name of few generations ago elder family head, for instant my surname “Manghirmalani “ is originated by adding “ani” to Manghirmal.
Here is the list of Sindhi surnames/ family names known to me, the list is arranged in alphabetical order. If you are a Sindhi and your surname is not in the list, please click the link below to add to list.
http://www.thesindhuworld.com/form_directory.html
Sindhi Surnames Family Names
A
Achhara - Adnani - Advani - Adwani - Ahuja - Ailani - Amarani - Ambwani - Amlani - Arjnani - Asnani - Assudani - Aswani - Awatani - Awataney
B
Babani - Bachani - Bahrani - Bakthani - Bhatia - Bajaj - Balani - Balchandani - Balwani - Basantani - Bhagchandani - Bhagtani - Bharwani - Bherwani - Bhojwani - Bodwani - Budhwani - Bulchandani - Butani
C
Chadha - Chainanni - Chanchlani - Chandnani - Chandwani - Chandani - Chatwani - Chawala - Chetwani - Chhabada - Chhabdiya - Chhabria - Chhoda - Chugh - Chughani
D F
Dadlani - Dalwani - Dandwani - Daryanani - Daryani - Daswani - Daultani - Dayani - Devnani - Dhameja - Dhanjani - Dialani - Dingreja - Dudhani - Dulhani - Duseja - Fundwani
GHI
Galani - Gangtani - Gangwani - Gellani - Gulabani - Gulwani - Gurbani - Gurbaxani - Gurnani - Gursahaney - Guwalani - Guwlani - Harchandani - Hemnani - Hingorani - Hirani - Idnani - Israni
J
Jagyasi - Jagwani - Jaisinghani - Jawhrani - Jeswani - Jethanandani - Jhamnani - Jivani - Jodhwani - Jumnani
K
Kalwani - Kanal - Kanjani - Karamchandani - Karia - Katara - Kataria - Katari - Katariya - Khemtiyani - Keswani - Kewalramani - Kewlani - Khantani - Khatari - Khotwani - Khubchandani - Kriplani - Krishnani - Kukreja
L
Lakhani - Lakhmani - Lakhwani - Lal - Lalchandani - Lalwani - Lilani
M
Madhwani - Madnani - Makhija - Makhijani - Mamtani - Manchandani - Manglani - Manghirmalani - Mankani - Mansharamani - Mansukhani - Manwani - Matta - Menghani - Melwani - Mirchandani - Mohnani - Moolchandani - Moorjani - Motwani - Mulchandani
N
Nagdev - Nagpal - Nandwani - Nankany - Narang - Narsinghani - Narvani - Narwani - Nathani - Nebhani - Nihalani - Notani
P
Pahuja - Pamnani - Panjabi - Panjwani - Parmanandani - Parwani - Phulwani - Poptani - Premani - Punjabi - Punshi - Purswani
R
Raghani - Raheja - Raisinghani - Rajani - Rajdev - Rakhyni - Ramani - Ramchandani - Ramrakhyani - Ravlani - Rijhwani - Rochlani - Rohera - Rohida - Rohira -
S
Sachdev - Sadarangani - Sadhwani - Sakhrani - Samtani - Satnani - Santwani - Sata - Satwani - Savlani - Sharma - Shivani - Shivdasani - Somani - Sulkhwani - Sundrani
T
Tahalramani - Tahilani - Talreja - Tanwani - Tarachandani - Tehlyani - Tejwani - Tekwani - Thadani - Thavani - Thawani - Tirthani - Totwani - Tourani - Tulsiani
UV
Udasi - Uttamchandani - Valecha - Vabgani - Vanjani - Varandani - Varjani - Varliani - Varyani - Vasnani - Vaswani - Vasyani - Vatnani - Vatwani - Vishwani
W
Wadhwa - Wadhwani
Even, if you don’t belong to Sindhi community but know a Sindhi with a surname / family name other than listed above. Please inform me.
If we consider contribution of Sindhis for the human world population surely this will not be more than 1% of entire but this is also fact that it is almost next to impossible to locate a geographical region or nation without Sindhi population this is a distinct indication for most dispersed status of Sindhi community.
Besides being the front runner for the business wisdom, talent and hard working nature Sindhis have yet another significant thing related with their surname or family names, as almost all of them ends with “ani”. This “ani” is in fact an ancient tradition of showing respect to elders as “ani” means belongs to and Sindhi surnames / family names are generated from suffixing “ani” to name of few generations ago elder family head, for instant my surname “Manghirmalani “ is originated by adding “ani” to Manghirmal.
Here is the list of Sindhi surnames/ family names known to me, the list is arranged in alphabetical order. If you are a Sindhi and your surname is not in the list, please click the link below to add to list.
http://www.thesindhuworld.com/form_directory.html
Sindhi Surnames Family Names
A
Achhara - Adnani - Advani - Adwani - Ahuja - Ailani - Amarani - Ambwani - Amlani - Arjnani - Asnani - Assudani - Aswani - Awatani - Awataney
B
Babani - Bachani - Bahrani - Bakthani - Bhatia - Bajaj - Balani - Balchandani - Balwani - Basantani - Bhagchandani - Bhagtani - Bharwani - Bherwani - Bhojwani - Bodwani - Budhwani - Bulchandani - Butani
C
Chadha - Chainanni - Chanchlani - Chandnani - Chandwani - Chandani - Chatwani - Chawala - Chetwani - Chhabada - Chhabdiya - Chhabria - Chhoda - Chugh - Chughani
D F
Dadlani - Dalwani - Dandwani - Daryanani - Daryani - Daswani - Daultani - Dayani - Devnani - Dhameja - Dhanjani - Dialani - Dingreja - Dudhani - Dulhani - Duseja - Fundwani
GHI
Galani - Gangtani - Gangwani - Gellani - Gulabani - Gulwani - Gurbani - Gurbaxani - Gurnani - Gursahaney - Guwalani - Guwlani - Harchandani - Hemnani - Hingorani - Hirani - Idnani - Israni
J
Jagyasi - Jagwani - Jaisinghani - Jawhrani - Jeswani - Jethanandani - Jhamnani - Jivani - Jodhwani - Jumnani
K
Kalwani - Kanal - Kanjani - Karamchandani - Karia - Katara - Kataria - Katari - Katariya - Khemtiyani - Keswani - Kewalramani - Kewlani - Khantani - Khatari - Khotwani - Khubchandani - Kriplani - Krishnani - Kukreja
L
Lakhani - Lakhmani - Lakhwani - Lal - Lalchandani - Lalwani - Lilani
M
Madhwani - Madnani - Makhija - Makhijani - Mamtani - Manchandani - Manglani - Manghirmalani - Mankani - Mansharamani - Mansukhani - Manwani - Matta - Menghani - Melwani - Mirchandani - Mohnani - Moolchandani - Moorjani - Motwani - Mulchandani
N
Nagdev - Nagpal - Nandwani - Nankany - Narang - Narsinghani - Narvani - Narwani - Nathani - Nebhani - Nihalani - Notani
P
Pahuja - Pamnani - Panjabi - Panjwani - Parmanandani - Parwani - Phulwani - Poptani - Premani - Punjabi - Punshi - Purswani
R
Raghani - Raheja - Raisinghani - Rajani - Rajdev - Rakhyni - Ramani - Ramchandani - Ramrakhyani - Ravlani - Rijhwani - Rochlani - Rohera - Rohida - Rohira -
S
Sachdev - Sadarangani - Sadhwani - Sakhrani - Samtani - Satnani - Santwani - Sata - Satwani - Savlani - Sharma - Shivani - Shivdasani - Somani - Sulkhwani - Sundrani
T
Tahalramani - Tahilani - Talreja - Tanwani - Tarachandani - Tehlyani - Tejwani - Tekwani - Thadani - Thavani - Thawani - Tirthani - Totwani - Tourani - Tulsiani
UV
Udasi - Uttamchandani - Valecha - Vabgani - Vanjani - Varandani - Varjani - Varliani - Varyani - Vasnani - Vaswani - Vasyani - Vatnani - Vatwani - Vishwani
W
Wadhwa - Wadhwani
Even, if you don’t belong to Sindhi community but know a Sindhi with a surname / family name other than listed above. Please inform me.
MOONTHAL
Ingredients
1.Gram Dal Powdered 500gms
2.Ghee 250 gms
3.Sugar 150 gms
For Garnish
1.Chopped Cashew nuts 10-15 pieces
2.Chopped Almond 10-15 Pieces
3.Chopped Pista 5-10 Pieces
Procedure
1.In a pan to ghee add the gram dal & keep stirring till it becomes chocolate brown
2.Now add cardomons
3.After taking the pan from the heat add sugar
4.Now heat the pan again till the sugar melts (keep stirring it)
5.Transfer the contents to the serving bowl & garnish
Can be served hot or cold
1.Gram Dal Powdered 500gms
2.Ghee 250 gms
3.Sugar 150 gms
For Garnish
1.Chopped Cashew nuts 10-15 pieces
2.Chopped Almond 10-15 Pieces
3.Chopped Pista 5-10 Pieces
Procedure
1.In a pan to ghee add the gram dal & keep stirring till it becomes chocolate brown
2.Now add cardomons
3.After taking the pan from the heat add sugar
4.Now heat the pan again till the sugar melts (keep stirring it)
5.Transfer the contents to the serving bowl & garnish
Can be served hot or cold
RAJMA & RAITHA
RAJMA
otherwise called Red Kidney Seeds
Ingredients
1.Ragma 250 gms
2.Finely Chopped Onions 75 gms
3.Chopped Tomatoes 100 gms
4.Finely Chopped Chillies 3-4 pieces
5.Garam Masala 2-3 table spoons
6.Pepper 1-2 table spoons
7.Red Chilly Powder 1-2 table spoons
8.Cooking Soda 1 pinch
9.Oil 10 table spoons
10.Water 300 gms
11.Salt to taste
Procedure
1.Soak rajma in water overnight.
2.Boil them in the cooker after adding soda.
3.For the masala fry onions in a pan till golden brown.
4.Add the tomatoes & chillies & fry till it leaves the oil.
5.Add the boiled rajma into it with 100 gms water for atleast 5-10 minutes.
6.When the water boils now add salt & red chilly powder.
7.Now take off the flame & add garam masala & pepper.
Serve Hot with roti or rice(preferably Jeera Rice)
RAITHA
Ingredients
1.Curd 100gms
2.Finely chopped onions 50 gms
3.Finely Chopped Green Chillies 2-3 pieces
4.Chopped Tomatoes 5-10 pieces
5.Amchoor (dry mango powder) 2 pinches
6.Salt
Procedure
1.Add all the above & serve cool
otherwise called Red Kidney Seeds
Ingredients
1.Ragma 250 gms
2.Finely Chopped Onions 75 gms
3.Chopped Tomatoes 100 gms
4.Finely Chopped Chillies 3-4 pieces
5.Garam Masala 2-3 table spoons
6.Pepper 1-2 table spoons
7.Red Chilly Powder 1-2 table spoons
8.Cooking Soda 1 pinch
9.Oil 10 table spoons
10.Water 300 gms
11.Salt to taste
Procedure
1.Soak rajma in water overnight.
2.Boil them in the cooker after adding soda.
3.For the masala fry onions in a pan till golden brown.
4.Add the tomatoes & chillies & fry till it leaves the oil.
5.Add the boiled rajma into it with 100 gms water for atleast 5-10 minutes.
6.When the water boils now add salt & red chilly powder.
7.Now take off the flame & add garam masala & pepper.
Serve Hot with roti or rice(preferably Jeera Rice)
RAITHA
Ingredients
1.Curd 100gms
2.Finely chopped onions 50 gms
3.Finely Chopped Green Chillies 2-3 pieces
4.Chopped Tomatoes 5-10 pieces
5.Amchoor (dry mango powder) 2 pinches
6.Salt
Procedure
1.Add all the above & serve cool
CHOLA & ROTI
Ingredients
1.Chana 250 gms for 4 poeple
2.Finely Chopped Onions 2 average sized
3.Finely Chopped Green Chillies 5-8 pieces
4.Finely Chopped Coriander Leaves 50 gms
5.Finely Chopped ginger 20 gms
6.Chopped Tomatoes 200gms
7.Pepper 1 tbl spoon
8.Garam Masala 1 tbl spoon
9.Red Chilly powder 1 tbl spoon
10.Salt to Taste
11.Water
Procedure
1.Soak the chana overnight in water
2.Pressure cook the chana the next day
3.For the masala in a pan add chopped onions to hot oil
4.Fry till golden brown
5.Add Tomatoes
6.Fry till it leaves the oil
7.Now add Green Chillies,Chopped ginger,salt & the boiled chana & stir well
8.Now boil it for 1-2 minutes
9.Add pepper & garam masala
Serve hot with Naan or Roti
1.Chana 250 gms for 4 poeple
2.Finely Chopped Onions 2 average sized
3.Finely Chopped Green Chillies 5-8 pieces
4.Finely Chopped Coriander Leaves 50 gms
5.Finely Chopped ginger 20 gms
6.Chopped Tomatoes 200gms
7.Pepper 1 tbl spoon
8.Garam Masala 1 tbl spoon
9.Red Chilly powder 1 tbl spoon
10.Salt to Taste
11.Water
Procedure
1.Soak the chana overnight in water
2.Pressure cook the chana the next day
3.For the masala in a pan add chopped onions to hot oil
4.Fry till golden brown
5.Add Tomatoes
6.Fry till it leaves the oil
7.Now add Green Chillies,Chopped ginger,salt & the boiled chana & stir well
8.Now boil it for 1-2 minutes
9.Add pepper & garam masala
Serve hot with Naan or Roti
VEGETABLE KOFTA
Ingredients
1.Cornflour 4-5 table spoons
2.Water 20 ml
3.Finely Chopped Onions 150 gms
4.Chopped Tomatoes 250 gms
5.Bread 2-3 slices
6.Boiled Potatoes 100 gms
7.Finely Chopped Carrot 75 gms
8.Finely Chopped Capsicum (Shimla Mirch) 75 gms
9.Finely Chopped Cauliflower 150 gms
10.Finely Chopped Chillies 3-5 pieces
11.Finely Ground Pepper 1-2 table spoons
12.Finely Ground Garam Masala 1-2 table spoons
13.Red Chilly Powder 1-2 table spoons
14.Finely Ground Dhania Powder 1 table spoon
15.Cumin Seeds(Jerra) 1 table spoon
16.Oil for frying
17.Salt to taste
Procedure
1.Add Water & salt to the corn flour & stir.
2.Make sure that it is not to watery it should be thick.
3.Add carrot,cauliflower,smashed potatoes,capsicum,chillies,salt,pepper & garam masala & mix well.
4.Wet the bread & squeeze it & add it to the mixture.
5.Make balls from this mixture.
6.Now dip the balls in the cornflour mixture & fry it in pan with hot oil.
7.Fry till golden brown.
8.Place it in tissue paper so that it drains the excess oil.
9.Keep aside.
For Gravy
1.Fry onions in a pan with some oil till golden brown.
2.Now add chopped tomatoes.
3.Fry till the tomatoes leave the oil.
4.Now add water to it & boil it.
5.Add salt,red chilly powder,dhania powder & stir.
6.Now add the koftas to it & stir well.
7.Cook for a while.
8.Take off the flame & add garam masala & pepper to it.
Serve Hot with roti or naan or rice.
1.Cornflour 4-5 table spoons
2.Water 20 ml
3.Finely Chopped Onions 150 gms
4.Chopped Tomatoes 250 gms
5.Bread 2-3 slices
6.Boiled Potatoes 100 gms
7.Finely Chopped Carrot 75 gms
8.Finely Chopped Capsicum (Shimla Mirch) 75 gms
9.Finely Chopped Cauliflower 150 gms
10.Finely Chopped Chillies 3-5 pieces
11.Finely Ground Pepper 1-2 table spoons
12.Finely Ground Garam Masala 1-2 table spoons
13.Red Chilly Powder 1-2 table spoons
14.Finely Ground Dhania Powder 1 table spoon
15.Cumin Seeds(Jerra) 1 table spoon
16.Oil for frying
17.Salt to taste
Procedure
1.Add Water & salt to the corn flour & stir.
2.Make sure that it is not to watery it should be thick.
3.Add carrot,cauliflower,smashed potatoes,capsicum,chillies,salt,pepper & garam masala & mix well.
4.Wet the bread & squeeze it & add it to the mixture.
5.Make balls from this mixture.
6.Now dip the balls in the cornflour mixture & fry it in pan with hot oil.
7.Fry till golden brown.
8.Place it in tissue paper so that it drains the excess oil.
9.Keep aside.
For Gravy
1.Fry onions in a pan with some oil till golden brown.
2.Now add chopped tomatoes.
3.Fry till the tomatoes leave the oil.
4.Now add water to it & boil it.
5.Add salt,red chilly powder,dhania powder & stir.
6.Now add the koftas to it & stir well.
7.Cook for a while.
8.Take off the flame & add garam masala & pepper to it.
Serve Hot with roti or naan or rice.
GOBI BHAGI (Gravy)
Ingredients
1.Cauliflower 300 gms
2.Finely Chopped Onions 100-150 gms
3.Finely Chopped Green Chillies 3-4 pieces
4.Finely Chopped Coriander Leaves
5.Finely Chopped ginger
6.Red Chilly powder 1 table spoon
7.Pepper 1 table spoon
8.Garam Masala 1 table spoon
9.Chopped Tomatoes 4-5 average sized
10.Salt to taste
Procedure
1.Boil the cauliflower in hot water for 5 minutes
2.Chop them into big pieces
3.In a pan add the onions to hot oil
4.Chop the tomatoes & add them to the onions
5.Fry them till the tomatoes leave the oil
6.Now add the cauliflower to it
7.Add Green Chillies,ginger,Red Chilly powder & some water then pressure cook it for 6-7 minutes
8.Now add garam masala & pepper
Serve with Chappati or Naan & Pulao
1.Cauliflower 300 gms
2.Finely Chopped Onions 100-150 gms
3.Finely Chopped Green Chillies 3-4 pieces
4.Finely Chopped Coriander Leaves
5.Finely Chopped ginger
6.Red Chilly powder 1 table spoon
7.Pepper 1 table spoon
8.Garam Masala 1 table spoon
9.Chopped Tomatoes 4-5 average sized
10.Salt to taste
Procedure
1.Boil the cauliflower in hot water for 5 minutes
2.Chop them into big pieces
3.In a pan add the onions to hot oil
4.Chop the tomatoes & add them to the onions
5.Fry them till the tomatoes leave the oil
6.Now add the cauliflower to it
7.Add Green Chillies,ginger,Red Chilly powder & some water then pressure cook it for 6-7 minutes
8.Now add garam masala & pepper
Serve with Chappati or Naan & Pulao
PULAO
Ingredients
1.Basmati Rice (2 cups)
2.Finely Chopped Onions 5 mediun size
3.Finely Chopped Green Chillies 3-5 chillies
4.Curry Leaves
5.Oil to fry
6.Water (1 cup)
7.Cashew nuts 7-10
8.Cloves 5-8 pieces
9.Cardomon 2-5 pieces
10.Garam Masala 1 table spoon
11.Pepper 1 table spoon
12.Red Chilly powder 1 tea spoon
13.Teg patta 1 leaf
14.Salt to taste
15.Finely Chopped Coriander leaves for garnish
Procedure
1.In a pan heat some oil & add onions
2.Fry them till dark brown
3.Now add the chillies
4.Add water according to the quantity of the rice
5.Add Green Chillies,Curry Leaves,Cashew nuts,Garam Masala,Pepper,Red Chilly powder,Teg patta & Salt
6.Now heat the water
7.Add the water to the rice
8.Make sure that u don t cook the rice in a cooker
9.cook only in a vessel without a cover
Seve Hot wit Sai Bhagi
1.Basmati Rice (2 cups)
2.Finely Chopped Onions 5 mediun size
3.Finely Chopped Green Chillies 3-5 chillies
4.Curry Leaves
5.Oil to fry
6.Water (1 cup)
7.Cashew nuts 7-10
8.Cloves 5-8 pieces
9.Cardomon 2-5 pieces
10.Garam Masala 1 table spoon
11.Pepper 1 table spoon
12.Red Chilly powder 1 tea spoon
13.Teg patta 1 leaf
14.Salt to taste
15.Finely Chopped Coriander leaves for garnish
Procedure
1.In a pan heat some oil & add onions
2.Fry them till dark brown
3.Now add the chillies
4.Add water according to the quantity of the rice
5.Add Green Chillies,Curry Leaves,Cashew nuts,Garam Masala,Pepper,Red Chilly powder,Teg patta & Salt
6.Now heat the water
7.Add the water to the rice
8.Make sure that u don t cook the rice in a cooker
9.cook only in a vessel without a cover
Seve Hot wit Sai Bhagi
SPINACH PAKORAS
Ingredients
1.Finely Chopped Spinach
2.Finely Chopped Green Chilles
3.Finely Chopped Coriander Leaves
4.Finely Chopped ginger
5.Basin Powder(gram dal powdered)
6.Red Chilly Powder
7.Pepper 1 pinch
8.Salt to Taste
9.Water
10.Oil to fry
Procedure
1.Put the gram dal powder in a bowl
2.Add oil,green chillies,ginger,salt,red chiily powder,pepper & Spinach & stir very well
3.Now add water
4.It shld not be very watery instead shld be semi liqiud(very thick)
5.Heat oil in a pan
6.Put the mixture in the hot oil
7.Fry till golden brown
Serve Hot wit Coriander Chutney
1.Finely Chopped Spinach
2.Finely Chopped Green Chilles
3.Finely Chopped Coriander Leaves
4.Finely Chopped ginger
5.Basin Powder(gram dal powdered)
6.Red Chilly Powder
7.Pepper 1 pinch
8.Salt to Taste
9.Water
10.Oil to fry
Procedure
1.Put the gram dal powder in a bowl
2.Add oil,green chillies,ginger,salt,red chiily powder,pepper & Spinach & stir very well
3.Now add water
4.It shld not be very watery instead shld be semi liqiud(very thick)
5.Heat oil in a pan
6.Put the mixture in the hot oil
7.Fry till golden brown
Serve Hot wit Coriander Chutney
PAKORAS
ONION PAKORAS
Ingredients
1.Finely Chopped Onions In C Shape
2.Finely Chopped Green Chilles
3.Finely Chopped Coriander Leaves
4.Finely Chopped ginger
5.Basin Powder(gram dal powdered)
6.Red Chilly Powder
7.Pepper 1 pinch
8.Salt to Taste
9.Water
10.Oil to fry
Procedure
1.Put the gram dal powder in a bowl
2.Add oil,green chillies,ginger,salt,red chiily powder,pepper & mix very well
3.Now add water
4.It shld not be very watery instead shld be semi liqiud(very thick)
5.Heat oil in a pan
6.Put the mixture in the hot oil
7.Fry till golden brown
Serve Hot wit Coriander Chutney
POTATO PAKORA
Ingredients
1.Finely Chopped potatoes in round shape
2.Finely Chopped Green Chilles
3.Finely Chopped Coriander Leaves
4.Finely Chopped ginger
5.Red Chilly Powder
6.Pepper 1 pinch
7.Salt to Taste
8.Water
9.Oil to fry
Procedure
1.Chop the potatoes after peeling them in round shape
2.Add oil,green chillies,ginger,salt,red chily powder,pepper & mix very well
3.Now add water
4.It shld not be very watery instead shld be semi liqiud
5.Heat oil in a pan
6.Put the mixture in the hot oil
7.Fry till golden brown
Serve Hot wit Coriander Chutney
Ingredients
1.Finely Chopped Onions In C Shape
2.Finely Chopped Green Chilles
3.Finely Chopped Coriander Leaves
4.Finely Chopped ginger
5.Basin Powder(gram dal powdered)
6.Red Chilly Powder
7.Pepper 1 pinch
8.Salt to Taste
9.Water
10.Oil to fry
Procedure
1.Put the gram dal powder in a bowl
2.Add oil,green chillies,ginger,salt,red chiily powder,pepper & mix very well
3.Now add water
4.It shld not be very watery instead shld be semi liqiud(very thick)
5.Heat oil in a pan
6.Put the mixture in the hot oil
7.Fry till golden brown
Serve Hot wit Coriander Chutney
POTATO PAKORA
Ingredients
1.Finely Chopped potatoes in round shape
2.Finely Chopped Green Chilles
3.Finely Chopped Coriander Leaves
4.Finely Chopped ginger
5.Red Chilly Powder
6.Pepper 1 pinch
7.Salt to Taste
8.Water
9.Oil to fry
Procedure
1.Chop the potatoes after peeling them in round shape
2.Add oil,green chillies,ginger,salt,red chily powder,pepper & mix very well
3.Now add water
4.It shld not be very watery instead shld be semi liqiud
5.Heat oil in a pan
6.Put the mixture in the hot oil
7.Fry till golden brown
Serve Hot wit Coriander Chutney
LASSI (Sweet)
Ingredients
1.Curd
2.Sugar
3.Cold Water
Procedure
1.Whip the curd in a bowl till it becomes soft
2.Now add Water(if curd is 1/2 litres then water shld be 1/4 of it)
3.Now add sugar
7.Store in the fridge for 10 minutes if needed
Serve immediately & Cool
-
1.Curd
2.Sugar
3.Cold Water
Procedure
1.Whip the curd in a bowl till it becomes soft
2.Now add Water(if curd is 1/2 litres then water shld be 1/4 of it)
3.Now add sugar
7.Store in the fridge for 10 minutes if needed
Serve immediately & Cool
-
LASSI
Ingredients
1.Curd
2.Salt to taste
3.Cold Water
4.Mustard Seeds
5.Curry Leaves
Procedure
1.Whip the curd in a bowl till it becomes soft
2.Now add Water(if curd is 1/2 litres then water shld be half of it)
3.Now add Salt
4.In a pan add very little oil when hot add mustard seeds
5.Wait till hot & add curry leaves
6.Add the cury leaves to the curd
7.Store in the fridge for 10 minutes if needed
Serve immediately & Cool
--Lavina8 16:21, 16 April 2006 (UTC)
1.Curd
2.Salt to taste
3.Cold Water
4.Mustard Seeds
5.Curry Leaves
Procedure
1.Whip the curd in a bowl till it becomes soft
2.Now add Water(if curd is 1/2 litres then water shld be half of it)
3.Now add Salt
4.In a pan add very little oil when hot add mustard seeds
5.Wait till hot & add curry leaves
6.Add the cury leaves to the curd
7.Store in the fridge for 10 minutes if needed
Serve immediately & Cool
--Lavina8 16:21, 16 April 2006 (UTC)
FRIED POTATOES
Ingredients
1.Big Sized Potatoes
2.Salt to taste 2 pinches
3.Red Chilly Powder 2 pinches
4.Dhania Powder 2 pinches
5.Pepper Powder 2 pinches
6.Oil to Fry
Procedure
1.Heat the oil in a big pan depending on the size & quantity of the potatoes
2.Chop the potatoes after peeling them in C shape
3.Deep fry them in oil till golden brown
4.Place them on tissue paper so that it soaks all the oil
5.Now place them on the serving plate
6.Sprinkle Salt,red chilly powder,dhania powder & pepper
Server Hot
--Lavina8 16:21, 16 April 2006 (UTC)
1.Big Sized Potatoes
2.Salt to taste 2 pinches
3.Red Chilly Powder 2 pinches
4.Dhania Powder 2 pinches
5.Pepper Powder 2 pinches
6.Oil to Fry
Procedure
1.Heat the oil in a big pan depending on the size & quantity of the potatoes
2.Chop the potatoes after peeling them in C shape
3.Deep fry them in oil till golden brown
4.Place them on tissue paper so that it soaks all the oil
5.Now place them on the serving plate
6.Sprinkle Salt,red chilly powder,dhania powder & pepper
Server Hot
--Lavina8 16:21, 16 April 2006 (UTC)
BASIN KI KADI
Ingredients
1.Basin Powder 200 gms for 2 people
2.Cumin Seeds & mustard seeds 1 table spoon
3.chopped tomatoes 3 average sized
4.finely chopped coriander leaves
5.curry leaves
6.finely chopped Chilles 4-5 pieces
7.Water 500 ml
Procedure
1.Put oil
2.Add Cumin seeds,curry leaves ,mustard seeds & chillies to it
3.Wait till it fries
4.Now add the basin powder
5.Stir fast till golden bown
6.Add water
7.Keep stirring for atleast 5 minutes
8.Now add finely chopped coriander leaves & chopped tomatoes
9.Add Salt ,red Chilly powder,tumeric powder & stir well
10.Let it boil for some time till it becomes thick
Serve Hot With Plain White Rice & Fried Potatoes
--Lavina8 16:21, 16 April 2006 (UTC)
1.Basin Powder 200 gms for 2 people
2.Cumin Seeds & mustard seeds 1 table spoon
3.chopped tomatoes 3 average sized
4.finely chopped coriander leaves
5.curry leaves
6.finely chopped Chilles 4-5 pieces
7.Water 500 ml
Procedure
1.Put oil
2.Add Cumin seeds,curry leaves ,mustard seeds & chillies to it
3.Wait till it fries
4.Now add the basin powder
5.Stir fast till golden bown
6.Add water
7.Keep stirring for atleast 5 minutes
8.Now add finely chopped coriander leaves & chopped tomatoes
9.Add Salt ,red Chilly powder,tumeric powder & stir well
10.Let it boil for some time till it becomes thick
Serve Hot With Plain White Rice & Fried Potatoes
--Lavina8 16:21, 16 April 2006 (UTC)
sindhi food 2
SWEET
1.Seviyan Ji Khirni
2.Moonthal
MOONG DAL
Ingredients
1.Yellow Moong Dal 200gms
2.Tomatoes 2 average sized
3.Green Chillies 4 pieces
4.Ginger 8-10 gms
5.Salt to Taste
6.Red Chilly Powder 1 pinch
7.Dhania powder 1 pinch
8.Oil
9.Water(depends on the quantity fo the dal)
10.Coriander
11.Pepper powder 1 table spoon
Procedure
1.Soak the pulses for one hour
2.Add chilles & ginger to it(dont add salt)
3.Pour water & boil it in the presure cooker for atleast 3-4 minutes(depending on the quantity)
3.Pour it into a bowl
4.Add Salt,Coriander,pepper powder & stir
5.Now sprinkle red chilly powder,dhania powder,some oil
Serve Hot
--Lavina8 22:12, 21 April 2006 (UTC)
SAI BHAGI
Ingredients
1.Finely Chopped Spinach(Palak) 2 bunches
2.Finely Chopped Methi 3 bunches if very small
3.Finely Chopped Soya leaves (very little)
4.Chana Dal(bioled 150 gms for 4 poeple)otherwise called Gram Dal
5.Chopped Onions 1 average sized
6.Chooped Chilles 3-4 pieces
7.Chopped Lady's finger 8-10 pieces
8.Chopped Ginger 1 table spoon
9.Chopped Tomatoes 2 average sized
10.Chopped Brinjal (eggplant) 2 pieces
11.Chopped Potato 2 pieces
12.Finely Chopped Garlic 50 pieces
13.Red Chilly Powder 1 table spoon
14.Turmeric powder 2 pinches
15.Salt to taste
16.Water
1.Seviyan Ji Khirni
2.Moonthal
MOONG DAL
Ingredients
1.Yellow Moong Dal 200gms
2.Tomatoes 2 average sized
3.Green Chillies 4 pieces
4.Ginger 8-10 gms
5.Salt to Taste
6.Red Chilly Powder 1 pinch
7.Dhania powder 1 pinch
8.Oil
9.Water(depends on the quantity fo the dal)
10.Coriander
11.Pepper powder 1 table spoon
Procedure
1.Soak the pulses for one hour
2.Add chilles & ginger to it(dont add salt)
3.Pour water & boil it in the presure cooker for atleast 3-4 minutes(depending on the quantity)
3.Pour it into a bowl
4.Add Salt,Coriander,pepper powder & stir
5.Now sprinkle red chilly powder,dhania powder,some oil
Serve Hot
--Lavina8 22:12, 21 April 2006 (UTC)
SAI BHAGI
Ingredients
1.Finely Chopped Spinach(Palak) 2 bunches
2.Finely Chopped Methi 3 bunches if very small
3.Finely Chopped Soya leaves (very little)
4.Chana Dal(bioled 150 gms for 4 poeple)otherwise called Gram Dal
5.Chopped Onions 1 average sized
6.Chooped Chilles 3-4 pieces
7.Chopped Lady's finger 8-10 pieces
8.Chopped Ginger 1 table spoon
9.Chopped Tomatoes 2 average sized
10.Chopped Brinjal (eggplant) 2 pieces
11.Chopped Potato 2 pieces
12.Finely Chopped Garlic 50 pieces
13.Red Chilly Powder 1 table spoon
14.Turmeric powder 2 pinches
15.Salt to taste
16.Water
Sindhi Food
Sindhi food is one of the most delicious cuisines in the world.The most special feature is that it is healthy food.In many of the recipes the ingredients are easily available but cooked in a very different way.The daily food in most of Sindhi households consists of wheat and two side dishes.Out of the two one would be gravy & the other would be dry. Some of the most famous recipes are as follows.
MAIN COURSE
1.Moong Dal(dry & gravy)
2.Sai Bhagi
3.Basin ki Kadi
4.Lassi(sweet or salt)
5.Pakora(onions,potato,palak)
6.Pulao
7.Gobi Bhagi (Gravy)
8.Chola with roti
9.Vegetable Kofta
10.Rajma
11.Raitha
12.Aloo Tikki
MAIN COURSE
1.Moong Dal(dry & gravy)
2.Sai Bhagi
3.Basin ki Kadi
4.Lassi(sweet or salt)
5.Pakora(onions,potato,palak)
6.Pulao
7.Gobi Bhagi (Gravy)
8.Chola with roti
9.Vegetable Kofta
10.Rajma
11.Raitha
12.Aloo Tikki
SINDHI CULTURE
The Sindhis are peaceful, hardworking, hospitable, open-minded community. They have build up the image of Indians abroad as a prosperous and dependable people. They are free from inhibitions of caste and creed. In Sindhi Temples you will find the images of Sri Rama and Sri Krishna placed, side by side, with those of Shiva and Durga and Guru Nanak. The Sindhis are cosmopolitan in their outlook. Someone said that today in India it is difficult to meet an Indian: every one belongs to one province or the other. The Sindhis are the only Indians in India. The Sindhis are an enterprising and industrious people - full of the spirit of faith and courage. They know the subtle psychology of influencing the customer. 'Sindhi merchants' rightly said an Englishman, know how to "hypnotise the customers".
FOLK LORE
What exactly does the word folk lore connotes? In its simplest manifestation it symbolises the culture of the unsophisticated, the expression, mostly in song and dance, of the customs, tradition manners, aspiration, almost the entire social and religious life of the people at all levels of the common man.
There is no country in the world, which has not been enriched by folklore, for folk-lore, despite the fact that it has not been looked upon as the intelligent endeavour of the literate, is in the point of fact, the very pulse-beat of the national conscience manifesting itself in song, dance, riddle, proverb and even in superstition. Every Sindhi likes HOJAMALO. The song, which pertains to the BAHRANO, is a very famous song of JHULE, JHULE, JHULE-JHULELAL. It is only a Sindhi who can interpret the spirit of these songs, though any one who listens to them will, almost without exception, be carried by its rhythmic beat like no other rhythmic beat in the world.
Like the Folk songs, the folk dances are equally rhythmic and equally enchanting. These may be rugged and simple in their rhythmic beats. But they are full of life and vitality. There is a dance JHUMIR that is a counter-part of the dance of Laada in songs.
CHHEJ
Chhej is performed only by men. It is some what similar to Dokla Ras of Kathiawar, but considerably more intricate in pattern & steps and rhytmic beats. The instruments used are the SHARNAI and the DUDUL i.e. Shehnai and the drum. Another dance which is performed only by men is DHAMAL, performed by Fakirs and disciples of a particular shrine at the time when the flag of the shrine goes up. This is a dance which is characterised by a sort of religious frenzy and has, therefore, a very fast tempo. Nagharo (a big drum) instrument provides both the rhythmic beat and the tempo for the Dhamal.
There are many other dances, though the BHTAGA may be called the King-pin of them all. This is properly speaking a dance-drama enacted with the aid of song, Kalams etc.
There are many other dances, though the BHTAGA may be called the King-pin of them all. This is properly speaking a dance-drama enacted with the aid of song, Kalams etc.
LADDA
Ladda Songs which are sung before the actual weddings, the very lilt of which suggests careless abandon and gaiety that mark a wedding. Sindhis are very famous for showmanship, and on the occasion of the marriage of the son, they will not hesitate to spend thousands of rupees only on decorations, music dance and photographs, movie and on video shootings, They call a Laada party of famous singers and enjoy the music one day before the marriage and even on Janiya (Thread ceremony) etc. The famous Laado SONU BAJUBAND, LADO PANHIJEE KUNWAR LAI AANEDO AND DHIKH JE RAAT LADE MUNDIYOON GHARAYOON, MOOML MANA NA KAR MARUN SA, ALLA SON JO RUPAYA etc. Many other Laddas are so famous among the Sindhis that on the occasion of the marriage, specially ladies and relatives are invited on Laada ceremony where they offer the GHOR of rupees on the bride-groom whose marriage is to be performed. There are many folk songs, and many dances are composed. We cannot ignore our humorous songs. To get back however to Sindhi song, which does not treat only of love, there are some double meaning FOHIRAS too.
BHAGAT
Bhagat is an original and pure art form of Sindhi music and dance. This is one art form which can be truly called as Sindhi folk and meant for the masses. The mere announcement of a bhagat performance brought people from near and far off place. This song-n-dance extravaganza called for expertise in both forms namely singing and dancing. One without the other was no good. Mikes and sophisticated sound systems being not-existent in those days, it is rumoured that the bhagats of yesteryears could give many a Michael Jackson of Elton John a run for their money for not only was their singing soulful but it was loud and clear enough for a person sitting a quarter of a kilometre away from the singer.
Bhagat is an original and pure art form of Sindhi music and dance. This is one art form which can be truly called as Sindhi folk and meant for the masses. The mere announcement of a bhagat performance brought people from near and far off place. This song-n-dance extravaganza called for expertise in both forms namely singing and dancing. One without the other was no good. Mikes and sophisticated sound systems being not-existent in those days, it is rumoured that the bhagats of yesteryears could give many a Michael Jackson of Elton John a run for their money for not only was their singing soulful but it was loud and clear enough for a person sitting a quarter of a kilometre away from the singer.
The performances were usually held in the nights and lasted till the wee hours of the morning. Requiring a minimum of two or more performers from a band of six, this folk form was highly interactive and weaved in out from pure folk and devotional songs to narratives to stories thus giving wholesome entertainment rather infotainment to the crowds. Two-three of them are usually good singers with one being the lead singer and the other two known as peechhads or boliaraas (back-up singers). The lead singer or bhagat wore a chher, jamo, pagdi and kundal with a bright tilak on the forehead and sung in a style little bit similar to those of qawals. The crowd used to sit on two sides much akin to a fashion show with a ramp running into the audience. The bhagats used to sing and move back and forth in the crowd in the centre aisle. The back up singers usually stood in the back and faced the bhagat who would start of on a line with the back up singers interjecting with a simile or the latter half of a couplet.
Bhagat Kanwarram : Among bhagats, Sant Kanwarram was one of the most legendary performer who went on to become s saint for Sindhis. His soulful voice once brought back a dead child to life, a miracle many have seen with their own eyes. Especially known for his rendition of the Sur Prabhati (which is sung early in the morning), Sant Kanwarram was popular not only amongst the Sindhi Hindus but Muslims also. Besides Bhagat Kanwarram there were others who had carved out a niche for themselves. Notably amongst them were Bhagat Naru, Bhagat Jadaram, Bhagat Leelo (adh Kanwar), Bhagat Tharu, Bhagat Parso, Bhagat Motan, Bhagat Sobho, Bhagat Dharmu, Bhagat Dilo, Bhagat Shewo, Bhagat Dwaru, Bhagat Ghansho and Bhagat Khanuram. The back up singers sometimes dressed up as female characters also and they were most known by their nicknames. Notable amongst them were 'Shaman Guddi', 'Lal Chhuri' and 'Jalphatako'. The bhagats were in great demand usually at melas, annual darbar and dargah functions and sometimes for marriages also.
Famous City's of Sindh
Hyderabad
Hyderabad, 164 km north of Karachi the second largest city in Sindh and one of the largest in Pakistan. Hyderabad is five km from the eastern bank of the Indus changed its course away from Khudabad, at that time the capital of the region, the new capital was shifted to Hyderabad. In 1766 the Kalhora ruler constructed a fort half a square km in area and it still stands today. In 1843 the British arrived and defeated the Talpurs, completing their conquest of Sindh.
In the old city, buildings are topped by badgers that look like chimneys on roof tops. They catch the cool breezes which blow steadily in a south-west direction for 40 days from late April each year. Hyderabad is hot for most of the year, although in autumn and winter the temperature dips down to around 24 C . In the old sections of the town, cows still roam the streets giving it a distinctly mediaeval atmosphere.
On the northern side of the hill on which Hyderabad is sited there are tombs from the Talpur and Kalhora periods. The tomb of Ghulam Shah Kalhora is one of the finest, although its dome collapsed and has now been replaced by a flat roof.
Also worth a visit is the Institute of Sindhology's museum at the University of Sindh. It has displays on all aspects of Sindhi history, music and culture depicting the lifestyles of the desert tribes. Infrequent GTS buses go to the campus, otherwise take a miniwagon to Jumshero, across the river from Hyderabad, and walk the 1-1/2 km to the university.
Kirthar National Park
This park may be visited for recreation education or research but shooting is forbidden. A four hour drive north- east from Karachi, of the Super Highway (for 4 WD vehicles only) takes the visitor deep into the heart of Kirthar National Park, again preserve measuring over 3,000 square kilometers in the Kirthar hills and a good destination for 3 day trip if the bandits are brought under control. October to February is the most comfortable...that is, coolest...time to go but the flowers bloom during the (relatively) wet monsoon in August.
Five furnished rest house with cooking facilities and running water are situated on the edge of a wide valley in the centre of the park at Karchat. They are book able through the Sindh Wildlife Management Board, which also hires out tents to those wish to camp. Some food is available if ordered well in advance, but it is better to take your own food, drink and bedding.
Five furnished rest house with cooking facilities and running water are situated on the edge of a wide valley in the centre of the park at Karchat. They are book able through the Sindh Wildlife Management Board, which also hires out tents to those wish to camp. Some food is available if ordered well in advance, but it is better to take your own food, drink and bedding.
The rolling valleys and contorted, rugged lines of the Kirthar hills form a natural haven for Urial sheep, ibex and chinkara gazelle. Jungle cats, desert cats and even the occasional leopard or desert wolf also prowl the park, but you would be extreme lucky to see them. Pangolins (scaly anteaters), porcupines and monitor lizards are more in evidence.
Other attractions in the park are 18th century Chaukundi style tombs at Taung and pre-historic archaeological remains at Koh Tarash. The enormous Rani Kot Fort is also within the park, two hours by jeep from Karchat. Rani Kot is about four hours from Karachi via the Super Highway and Indus Highway.
Moenjodaro
At Moenjodaro (Mound of dead) in the west bank of the Indus in Sindh have been found the remains of one of the earliest and a most developed urban civilizations of the ancient world. Discovered in 1922 Moenjodaro once metropolis of great importance forming part of the Indus Valley Civilization. Moenjodaro 4,000 years old brick ruins of the Indus Valley Civilization city of Moenjodaro.
The Indus Valley Civilization flourished from 3,000 to 15,00 BC, making it contemporary with the ancient civilization of Egypt and Mesopotamia. At its height, it comprised at least 400 cities and towns along the Indus and its tributaries, covering most of the present-day Pakistan and stretching north-west as far as modern Kabul and east as far as modern Delhi. The water ways were the main highways connecting the empire, and flat bottomed barges almost identical to those still use today plied the rivers from city to city. Few of the cities have been excavated.
The most imposing remains are those of the great bath which consisted of an open quadrangle with verandahs on four sides, galleries and rooms at the back, a group of halls on the north and a large bathing pool. It was probably used for religious or ceremonial bathing. Nearby are the remains of the great granary, possible public treasury where taxes were paid in kind. Testifying to the high developed and artistic sensibility of the Moenjodaro people is discovery of necklaces pendants of beads ear rings and anklets of ivory and mother-of-pearl, vessels of silver, copper and browns and polished stones weights and measures which suggest the existence of strangest civic regulations.
From coins and poetries discovered, archaeologists believe trade and cultural links existed between Moenjodaro and the contemporary civilizations of Mesopotamia and Egypt. Various objects d'art found at Moenjodaro include burnt clay male and female figurines, and models of the bird, steatite bust of a noble man or a priest- king, wearing a loose robe on which the trefoil pattern is engraved and small dancing girls in the browns with slim figures and flat Negroid features. Figural art is best illustrated by steatite seals bearing life like representations of animals and mythological creates such as is the unicorn. The ruins of this Indus Valley Civilization face eminent danger from the rising water tables and salinity. Government of Pakistan in cooperation with UNESCO is making all possible efforts to avert this danger and save Moenjodaro.
Kot Diji
Kot Diji site is 25 kms (15 miles) south of Khairpur town in the Khairpur District of Sindh. Archaeologists say that the discovery of this pre-historic site has furnished information of high significance since it pushed back the pre-history of Pakistan by at least an other 300 years from about 2,500 BC to 2,800 BC. Evidence of new cultural element of pre-Harappan and pre-Moenjodaro date has been found at Kot Diji. The excavations there have proved that the Indus Valley Civilizations people borrowed or developed some of the basic cultural elements of the Kot Dijians. The site consists of two parts: one comprising the citadel area on the high ground where the ruling elite lived and outer area inhabited by the common man. The Kot Diji culture is marked by well- furnished well-made pottery and houses built of mud-bricks on stone foundations. In fact, the Kot Dijian ceramics through different in form and technique are no way less artistic then the sophisticated back-on-red pottery of Harappans.
The Harappans borrowed some of the basic cultural elements from Kot Diji. The Harappan decorated designs such as the "fish scale " intersecting circles and the pipal leaf pattern were evolved from the Kot Dijian decorated elements like the horizontal and wavy lines, loops and simple triangular patterns. There is a no proof yet of the place or the regions from where the Kot Dijians arrived in the Indus Valley. Kot Diji situated between Ranipur and Khairpur on the highway from Hyderabad, on the east bank of the Indus close to Rohri. Worth site trip.
Sukkur
North of Larkana the landscape becomes luxuriant, and in Sukkur the railway line and the highway split up, with a road and rail tracks leading north-west to Quetta via Sibi and Jacobabad, while another highway and railway line go via Rahimyar Khan and Sadiqabad straight to Multan. Sukkur is a sprawling town, with beautiful mosques, gardens, shrines and madrazhis (Muslim religious schools). A desert oasis town, similar to Jaisalmer in Rajasthan, it also boasts many havelis, however, unlike those of Jaisalmer, the Sukkur variety are decorated with geometric, floral designs and painted in a variety of bright, contrasting colors. Just across the Indus is Rohri, also fairly prosperous and an important rail and road junction.
The two towns, 5 km apart and 544 km north of Karachi are linked by the Landsdowne and Ayub bridges, which are extremely beautiful. There is a medieval mosque with porcelain-tiled walls, and eight km away are remains of the ancient city of Aror where Alexander the Great is said to have camped.
Karachi the heart of sindh
Karachi, the largest and the most populous city of Pakistan presents an interesting and colorful combination of the old and new. The narrow twisting lanes and alleys of the old city throb with life along-side the wide metal led roads and elegant modern buildings. Within the city, talented artisans with age-old skills produce handicrafts of exquisite beauty.
Karachi offers a variety of pleasant attractions: wide sunny beaches, deep-sea fishing, yachting, golf and horse racing all-year round. Its restaurants provide a wide choice of Pakistani and Western cuisine. Its markets and bazaar offer and endless variety of exciting shopping including indigenous handicrafts, rugs and carpets of rare design and beauty. Karachi's recorded history goes back to the 18th century when it was a small fishing village known as Karachi-jo-Goth. With the development of its harbor it gradually grew into a large city and an important centre of trade and industry.
Its selection as capital of Pakistan in 1947 added to its importance and tremendously boosted the rate of its growth and development. Although the seat of Government has now been shifted to Islamabad, Karachi still remains the epicenter of commerce and industry.
List of Medical Colleges / Universities in Karachi
- Aga Khan Medical College
- Aga Khan university
- Al-Khair University
- Allama Iqbal Medical College
- Baqai Medical University
- CAA Model School & College
- College of Physicians & Surgeons
- Dow Medical College
- Dow University of Health Sciences
- Fatima Jinnha Dentel College
- Jinnah Medical and Dental College
- Jinnah Post Graduate Medical Centre
- Karachi Medical and Dental College
- Sind Medical College
- Sindh Institute of Urology and Transplantation
- Ziauddin Medical University
- Aga Khan university
- Al-Khair University
- Allama Iqbal Medical College
- Baqai Medical University
- CAA Model School & College
- College of Physicians & Surgeons
- Dow Medical College
- Dow University of Health Sciences
- Fatima Jinnha Dentel College
- Jinnah Medical and Dental College
- Jinnah Post Graduate Medical Centre
- Karachi Medical and Dental College
- Sind Medical College
- Sindh Institute of Urology and Transplantation
- Ziauddin Medical University
Chaukundi
Located on the National Highway, 27 kms from Karachi, Chaukundi tombs comprise of innumerable sandstone graves with strangely-carved motifs, date back to 16th-18th centuries in Sindh. The Chaukundi Tombs are archaeologically interesting. The tombs are constructed out of slabs of rocks stacked into elongated pyramids of cubical stones and carved with exquisite designs, the origin of which remains a mystery.
Banbhore
About 64 kms (40 miles) east of Karachi is Banbhore, an archaeological site which some scholars identify with Debal, the port of city where the Arab General Mohammad Bin Qasim landed in 712 AD. This site is believed to be the port city of Daibul which flourished in 8th century AD. The museum at the site houses a rich collection of painted pottery, coins and beads etc. Banbhore is one of the Pakistan's old and most popular folk- stories Sassi-Pannu.
Haleji Lake
Situated 70 kms (about 52 miles) from Karachi. Haleji Lake is considered to be largest water fall sanctuary in Asia, and is the main reservoir for Karachi. Its 1-1/2 km off the Thatta road from the village of Gujjo. Thousands of birds of over seventy species migrate here in winter from Siberia and stay through January and February. The birds include flamingoes, pelicans, pheasant-tailed jacanas, herons, ducks, partridges and egrets. It is a paradise for those who love birds.
Thatta
Thatta, about 98 kms (61 miles) east of Karachi. At one time Thatta was important as Sind's capital city and as a centre for Islamic arts. From the 14th century four Muslim dynasties ruled Sindh from Thatta, but in 1739 the capital was moved elsewhere and Thatta declined. It was believed that this was the place where Alexander the Great rested his legions after their long march.
The town is dominated by the Great Mosque built by the Moghuls Emperor Shah Jehan which has been carefully restored to its original condition. The mosque's 33 arched domes give it superb acoustics and the tile work, a whole range of shades of blue, is equally fine. Situated on the outskirts of the new town it is surrounded by narrow lanes and multi-story houses made of plaster and wood which are top by badgers, the wind catchers designed to funnel cool breezes down into the interiors of buildings. They are also quite common in Hyderabad.
The bazaars of Thatta are known for hand-printed fabrics, glass bangles and Sindhe embroidery work in laid with tinny mirrors, one of the more world known handicrafts of Pakistan. Thatta is a fascinating town which appears to have scarcely moved out of the 18th century and is only slowly catching up with the modern world.
The earliest authentic history of Sindh
The earliest authentic history of Sindh dates from the time when Alexander the Great abandoned his scheme of conquest towards the Ganges, alarmed at the discontent of his soldiers. He embarked a portion of the army in boats, floated them down the Jhelum and the Chenab, and marched the remainder on the banks of the river till he came to the Indus. There he constructed a fleet, which sailed along the coast towards the Persian Gulf with part of his forces, under the command of Nearchus and Ptolemy, whilst Alexander himself marched through Southern Baluchistan and Persia to Seistan or Susa. At that time Sindh was in the possession of the Hindus, the last of whose rulers was Raja Sahasi, whose race, as is reported by native historians, governed the kingdom for over two thousand years. The Persian monarchs were probably alluded to, for in the sixth century BC Sindh was invaded by them, They defeated and slew the monarch in a pitched battle and plundered the province and then left. Eight years after his accession to the Persian throne, Darius I, son of Hystaspes extended his authority as far as the Indus. This was about 513 BC.
The Arab conquest of Sindh by Muhammad Bin Qasim in 712 AD gave the Muslims a firm foothold on the sub-continent. The description of Hiun Tsang, a Chinese historian, leaves no doubt that the social and economic restrictions inherent in the caste differentiations of Hindu society had however, gradually sapped the inner vitality of the social system and Sindh fell without much resistance before the Muslim armies. According to Al-Idreesi, the famous city of Al-Mansura was founded during the reign of Mansur (754-775 AD) the second Khalifa of the Abbasid dynasty. Khalifa Harun-al-Rashid (786-809 AD) was able to extend the frontiers of Sindh on its western side. For nearly two hundred years since its conquest by Muhammad Bin Qasim, Sindh remained an integral part of the Umayyad and the Abbasid caliphates. The provincial governors were appointed directly by the central government. History has preserved a record of some 37 of them.
The Arab rule brought Sindh within the orbit of the Islamic civilization, Sindhi language was developed and written in the naskh script. Education became widely diffused and Sindhi scholars attained fame in the Muslim world. Agriculture and commerce progressed considerably. Ruins of Mansura, the medieval Arab capital of Sindh (11 kms south east of Shahdadpur) testify to the grandeur of the city and the development of urban life during this period.
In the 10th century, native people replaced the Arab rule in Sindh. Samma and Soomra dynasties ruled Sindh for long. These dynasties produced some rulers who obtained fame due to judicious dispensation and good administration.
Sindh was partially independent and the scene of great disorders till late in the sixteenth century when it failed into the hands of Emperor Akbar, and for a hundred and fifty years the chiefs paid tribute, but only as often as they were compelled to do so, to the Emperor at Delhi. Later the Kalhora clan claiming descent from the house of Abbas and long settled in Sindh produced religious leaders of whom Main Adam Shah attained prominence in the 16th century. His descendants continued to gather large following and this enabled them to capture political power in the north western Sindh under the leadership of Mian Nasir Muhammad. This happened in the 2nd half of the 17th century. By the turn of that century, foundations of the Kalhora power were firmly laid in the northern Sindh under the leadership of Mian Yar Mohammad. During the reign of his son, Mian Noor Muhammad, lower Sindh with Thatta as its capital came under the Kalhora administration (1150 A.H).
Under the banner of Mir Fateh Ali Khan Talpur, the Balochis defeated the last Kalhora ruler Mian Abdul Nabi in the battle of Halani in 1782 AD. Talpur Amirs regained the parts of Sindh (Karachi, Khairpur, Sabzal Kot and Umar Kot) which the last Kalhora chief had conceded to the neighboring rulers. By eliminating the foreign interference, which had plagued the Kalhora rule, and by their essentially democratic way of governance, the Talpurs were able to take the people into confidence and thus achieved
Great many things within a short period of 60 years. They built up an excellent system of forts and outposts guarding the frontiers, extended the irrigation system, encouraged scholarly pursuits and educational institutions, and promoted trade and commerce internally as well as with the neighboring countries.
The British who came to Sindh also as traders became so powerful in rest of the sub-continent that in 1843 Sindh lost its independence falling prey to the British imperialistic policy. The Talpurs were defeated on the battlefields of Miani, Dubba and Kunhera and taken prisoners. The conquerors behaved inhumanly with the vanquished as they did with the Muslim rulers in India. Charles Napier who commanded the troops subsequently became the first Governor of the province of Sindh.
The British had conquered Sindh from their bases in Bombay and Kutch and their supporters were Hindus. Therefore, Sindh was annexed to the Bombay Presidency in 1843 and a constant policy to subdue the Muslim majority and to lionize the Hindu minority in Sindh was followed. Trade and commerce, Services and education became monopolies in the hands of the minority whom with the support of the rulers wrought havoc on Muslims. Within a few years forty percent of the Muslim land holdings passed on to the Hindu creditors. It was after a long struggle that the cause of Sindh was supported by the Quaid-e-Azam Mohammad Ali Jinnah when he brought in his famous 14-points the demand of Sindh's separation from Bombay Presidency. H.H. Sir Agh Khan, G.M. Syed, Sir Abdul Qayyum Khan (NWFP) and many other Indian Muslim leaders also played their pivotal rule that was why the Muslims of Sindh succeeded in getting Sindh separated from the Bombay Presidency in 1936.
Thursday, October 7, 2010
PREHISTORIC PERIOD
The Indus valley civilization is the farthest visible outpost of archeology in the abyss of prehistoric times. The areas constituting Pakistan have had a historical individuality of their own and Sindh is the most important among such areas. The prehistoric site of Kot Diji in Sindh has furnished information of high significance for the reconstruction of a connected story which pushes back the history of Pakistan by at least another 300 years, from about 2,500 BC. Evidence of a new element of pre-Harappan culture has been traced here. When the primitive village communities in Baluchistan were still struggling against a difficult highland environment, a highly cultured people were trying to assert themselves at Kot Diji one of the most developed urban civilization of the ancient world that flourished between the year 25,00 BC and 1,500 BC in the Indus valley sites of Moenjodaro and Harappa. The people were endowed with a high standard of art and craftsmanship and well-developed system of quasi-pictographic writing which despite ceaseless efforts still remains un-deciphered. The remarkable ruins of the beautifully planned Moenjodaro and Harappa towns, the brick buildings of the common people, roads, public-baths and the covered drainage system envisage the life of a community living happily in an organized manner.
ORIGIN OF THE NAME
The province of Sindh has been designated after the river Sindh (Indus) which literally created it and has been also its sole means of sustenance. However, the importance of the river and close phonetical resemblance in nomenclature would make one consider Sindhu as the probable origin of the name of Sindh. Later phonetical changes transformed Sindhu into Hindu in Pahlavi and into Hoddu in Hebrew. The Greeks (who conquered Sindh in 125 BC under the command of the Alexander the great) rendered it into Indos, hence modern Indus.
Discovery and excavation
The ruins of Harrappa were first described in 1842 by Charles Masson in his Narrative of Various Journeys in Balochistan, Afghanistan, and the Punjab, where locals talked of an ancient city extending "thirteen cosses" (about 25 miles), but no archaeological interest would attach to this for nearly a century.[12]
In 1856, British engineers John and William Brunton were laying the East Indian Railway Company line connecting the cities of Karachi and Lahore. John wrote: "I was much exercised in my mind how we were to get ballast for the line of the railway." They were told of an ancient ruined city near the lines, called Brahminabad. Visiting the city, he found it full of hard well-burnt bricks, and "convinced that there was a grand quarry for the ballast I wanted," the city of Brahminabad was reduced to ballast.[13] A few months later, further north, John's brother William Brunton's "section of the line ran near another ruined city, bricks from which had already been used by villagers in the nearby village of Harappa at the same site. These bricks now provided ballast along 93 miles (150 km) of the railroad track running from Karachi to Lahore."[13]
In 1872–75 Alexander Cunningham published the first Harappan seal (with an erroneous identification as Brahmi letters).[14] It was half a century later, in 1912, that more Harappan seals were discovered by J. Fleet, prompting an excavation campaign under Sir John Hubert Marshall in 1921–22 and resulting in the discovery of the civilization at Harappa by Sir John Marshall, Rai Bahadur Daya Ram Sahni and Madho Sarup Vats, and at Mohenjo-daro by Rakhal Das Banerjee, E. J. H. MacKay, and Sir John Marshall. By 1931, much of Mohenjo-Daro had been excavated, but excavations continued, such as that led by Sir Mortimer Wheeler, director of the Archaeological Survey of India in 1944. Among other archaeologists who worked on IVC sites before the partition of the subcontinent in 1947 were Ahmad Hasan Dani, Brij Basi Lal, Nani Gopal Majumdar, and Sir Marc Aurel Stein.
Following the Partition of India, the bulk of the archaeological finds were inherited by Pakistan where most of the IVC was based, and excavations from this time include those led by Sir Mortimer Wheeler in 1949, archaeological adviser to the Government of Pakistan. Outposts of the Indus Valley civilization were excavated as far west as Sutkagan Dor in Baluchistan, as far north as at Shortugai on the Amudarya or Oxus River in current Afghanistan.
