mulligatawny
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.
soups
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.
tomato soup
Warm up a winter evening with a bowl of freshly made tamatar ka shorba, a spicy and flavoursome tomato soup from the Mughal cuisine.
tomato, lentil and tamarind soup
Rasam is thin lentil soup with tamarind and chopped tomatoes, a traditional spice powder, and a simple seasoning of tempered oil with mustard seeds and curry leaves
vegetable sambar
Sambar is a dish from the tradition of lentil-based vegetable soups from southern India. This is our family recipe for a simple vegetable sambar, or sabzi sambar.