These Indian soup recipes come from the tradition of south Indian family cooking.
Thin soups, such as rasam, or the thicker sambars are eaten all throughout the southern parts of India. There is no clear line between a soup and a stew-like preparation called kootu. What is common is for these dishes to be served with something else, if they are the feature of the meal.
Sambar is often served with idli, shorba is often served as an accompaniment to southern style biryanis.
The Raj favourite, mulligatawny, is included in this section.
Mulligatawny is a lightly spiced, filling soup. A feature of Raj cuisine, with influences from both the British and the Indian cuisines. This is a typical Indian dish, prepared to suit the tastes of the British colonists.