10 Recipes
Dal Tadka
Yellow toor lentils cooked until creamy, finished with a sizzling tarka of ghee, cumin, garlic, and dried chilies.
Rasam
A thin, intensely peppery and tamarind-soured South Indian broth drunk as a digestive or served over rice.
Mulligatawny Soup
An Anglo-Indian lentil and chicken soup spiced with curry powder, enriched with coconut milk and apple.
Sambar
A South Indian toor lentil stew with seasonal vegetables and tamarind, tempered with mustard seeds and curry leaves.
Shorba
An aromatic spiced broth of chicken or lamb simmered with ginger, coriander, and warming whole spices.
Kerala Fish Stew
A gently spiced coconut milk stew with fish, potato, and green chilies from the backwaters of Kerala.
Yellow Dal Soup
A light, nourishing soup of yellow moong lentils seasoned with turmeric, lemon, and a tempering of ghee.
Tomato Shorba
A velvety roasted tomato soup scented with cardamom and black pepper, garnished with cream and coriander.
Paya Soup
Slow-cooked lamb trotters in a deeply gelatinous broth spiced with ginger, garlic, and warming whole spices.
Rajma
Tender red kidney beans cooked in a thick onion-tomato masala, a North Indian staple served over rice.