Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together. Examples of these kinds of dishes include Sai bhaji Pulao along with which come a number of side dishes. Dishes such as fried potatoes or fried bhindi, dahi, etc. commonly accompany this dish.
•Dodo is a bajra roti with spices mixed with it, and is cooked unleavened. Usually, it is cooked on a skillet and consumed best with garlic-based mint chutney.
•Seyal Pallo is cooked in a base made of onions and tomatoes. It is consumed best with chapati. However, there are only few people who can cook this dish the way it should be cooked. Since the fish used in this dish is rich in oil, you need to be careful about how much oil you add when cooking it. Otherwise, the gravy becomes too oily.
•Seyal Dabroti Bread or chapati is cooked in a base mixture of garlic, coriander and tomatoes. It is a breakfast item. It can also be cooked in onions and tomato as well, which would be the more traditional way to cook it in Sindhi cuisine.
•Lolo is wheat dough that has a little salt added in it. It has a small amount of sugar syrup added into the flour that has to be kneaded with butter or ghee. The mass is then cooked on a skillet slowly. Lolos when cooked would be around a quarter of an inch in thickness.
•A grand and typical Sindhi breakfast would be dal pakwan. This is quite a heavy dish to digest as the pakwan is deep fried.
•Sindhis tend to use a considerable amount of onions and tomatoes. These vegetables form the base of nearly all traditional Sindhi dishes.
•Sindhi kadhi is made up of besan and tamarind. However, there are a lot of vegetables added to it: brinjal, pumpkin, beans, yam (suran), ladies finger and potatoes. This is served with plain rice and sweet boondi.