Blending Kutchi Taste with Dakhni Flavours

Afra Sait / NT

Kutchi Memons are a community of Muslims who trace their origin from the Sindh region of present-day Pakistan.

They have a distinct cultural and culinary Heritage. The community is known for its unique cuisine that blend flavours from Sindh and Kutch with the flavors of the regions they migrated to.

Bengaluru has a large number of families from the community, mainly engaged in business.

The Memons who settled down in Bangalore have developed unique cuisines by blending together culinary traditions of Dakhni, a distinctive cuisine cherished in Bangalore together what they had inherited from their ancestors.

The community individuals continue to preserve their unique cultural and gastronomic identity. Here are a few unique cuisines.

Cutchi Dhal: A signature dish rooted in the Kutch region, known for its rich and flavorful lentil preparation.

Kutch Bajra Roti: A traditional flatbread made from bajra (pearl millet), representing the staple grain of Kutch.

Gosht ki Dhal: A dish that is iconic of the Memon culinary practices.

Mutkalas: Influenced by Bangalore's culture, these rice flour creations have been embraced by Kutchi Memons settled there.

Mutina Bajra: A nod to the traditional use of bajra in Kutchi cuisine, adapted from the neighboring city of Kathiawar.

Bakes from Coonoor: Memons in places like Coonoor have introduced their baking expertise, with local influences.

Mauritius Kutchi Food: In Mauritius, Kutchi Memons have preserved their heritage through dishes like bajra and pickles, showcasing a connection to their Sindh roots.

Seafood in Ports: Given the coastal connections of the community, ports have become hubs for enjoying seafood, exemplifying their affinity for coastal cuisines.

As the community migrated to different regions, they interacted with local folk and inducted the local and new ingredients, cooking techniques, and culinary traditions. This led to the fusion of their traditional Kutchi cuisine with the flavors and practices of their new surroundings.

The result is a rich tapestry of dishes that reflect both their heritage and the cultures they have embraced. Even as their dishes are gourmet’s delight, they are also known for being easy on digestive system and take in ingredients such as vegetables, spices, lean meat lentils.

Ms. Nasreen Sattar Sait, who has authored the book titled The Memons of Kutch, says Kutchi Memon community’s culinary talents and practices help the community preserve an essential element of their culture.

Several eateries such as ‘F20Bakehouse’ run by Heena Poonawala, ‘Foodzies’ set up by late Afroze Saleem and Faheema Abbas Sait's "Faheema Kitchen' offer an array of Cutchi cuisines to a clientele that has either a foretaste of the rich traditions of Memons or the ones keen to offer something entirely untasted.

An essential element of the city’s culinary tapestry, the Kutchi cuisines add a dash of unique aroma and taste to the Bengaluru’s vibrant gastronomic traditions.