Firangi Superstar Hosts The Sindhi Supper Club with Chef Vicky Ratnani

Sindhi cuisine is taking centre stage in Singapore for a three-night, exclusive pop-up at Firangi Superstar titled The Sindhi Supper Club, running from April 22 to 24.

Positioned as a culinary showcase, the pop-up aims to spotlight one of the Indian subcontinent’s most flavourful and underrated culinary traditions brought to life in collaboration with chef Vicky Ratnani, who has been awarded ‘Chef of the Year’ and ‘Culinary Icon of the Year’ by Travel + Leisure India.

When asked if there are any misconceptions about the cuisine he would like to correct, Chef Vicky noted that one common one is that Sindhi food is “heavy, oily, or overly spiced comfort food,” which he called “a very surface-level take.”

Sindhi cuisine originates from the Sindh region (now in Pakistan) and reflects centuries of cultural exchange shaped by Central Asian, Persian, and Mughal influences, known for its “beautiful balance of sour (amchur, kokum, tamarind), sweetness (onions, jaggery), and heat – not just chilli heat, but the warmth from the spices,” as Chef Vicky described it. 

He highlighted the traditional techniques often used that make the cuisine special – slow bhunao (South Asian cooking technique involving slow-frying spices, herbs, or meat in oil over medium-low heat), dum cooking, smart use of leftovers, fermentation, and sun-drying. “It’s sustainable before sustainability became a thing.” 

Reflecting on his upbringing, he talked about dishes that were passed down generations by the women in his family to him, in turn deeply influencing his own experimentations in the kitchen. “There’s also the story of displacement after the Partition. Sindhi cuisine had to rebuild itself in ‘new lands India’, Southeast Asia and across the world,” he noted, making it adaptable.

Firangi Superstar, a fusion restaurant, therefore felt like the right home for this pop-up. “At The Sindhi Daawat, you’ll see dishes that feel nostalgic but look forward, in a way where they’re charred, fermented, grilled, refined but always rooted.”

The Sindhi Supper Club’s menu features Sindhi Kadhi 3.0, Mom’s Sindhi Mutton Curry with Bhuggal Chawar (rice cooked with whole spices and caramelised onions), alongside more contemporary plates such as Lobster & Saffron Khichdi and Seared Hing Mirchi Scallops. When asked for his top recommendation for someone new to Sindhi cuisine, Chef Vicky chose Sai Bhaji with Koki – a mix of lentils, greens and vegetables slowly cooked down – which, to him, best represents Sindh.

The Sindhi Supper Club at Firangi Superstar will run across dinner service from 5.30pm onwards during its three-night run.