List of Indian soups and stews
List of Indian Soups and Stews
Indian cuisine is renowned for its diverse range of dishes, including a variety of soups and stews. These dishes are often characterized by their rich flavors, aromatic spices, and the use of local ingredients. This article provides a comprehensive list of Indian soups and stews.
Soups[edit | edit source]
Rasam is a South Indian soup traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings.
Mulligatawny is a soup originating from South Indian cuisine, made from a mix of lentils, vegetables, rice, and spices. The name 'Mulligatawny' means 'pepper water' in Tamil.
Shorba is a type of soup popular in North India and Pakistan. It is usually prepared with meat, lentils and vegetables, and is often served with bread.
Tomato Saar is a soup from the cuisine of Maharashtra in Western India. It is made from tomatoes, coconut milk, and a blend of spices.
Stews[edit | edit source]
Sambar is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It is popular in South Indian and Sri Lankan Tamil cuisines.
Kadhi is a thick, yogurt-based stew that contains vegetable fritters called pakoras. It is popular in North and West India.
Khoresh is a generic term for stew in Persian cuisine. It is usually served with basmati rice.
Dal is a term used in the Indian subcontinent for dried, split pulses that do not require pre-soaking. Dal is often translated as "lentils" but actually refers to a split version of a number of lentils, peas, chickpeas (chana), kidney beans and so on.
See also[edit | edit source]
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