This article drives on the secondary data primarily from the Sindhi literature and has recorded different types of social, cultural, religious and health-related practices to busri. Busri is made of two layers of wheat flour; between the two layers, jaggery (gurr), or rocky sugar is filled; when once backed on tawa, a big scoop of butter and honey are placed on top of it; and then hot and juicy busri is served to woman delivered the baby (along with cumin), circumcised boys, and brides and grooms on their first meeting on the day of marriage especially after nikah. The bride and groom were served seven days before the marriage day during the practice of wanwah. It remained the main source of energy for malhi (wrestlers); and in winter, given to children to prevent seasonal diseases. Also, served to fakeers (beggars) to seek prayers in return; and also distributed at shrines when folks’ wishes were fulfilled but they took busri to the shrines or graves in processions. The maternal uncles were served with busri after cutting ropes tied on the male child’s legs so that he could walk unhindered. The anthropological inquiry is required to record various other contextual practices related to the cuisine which the literature is totally lacking.