Soups

People do not generally associate soups with Indian cuisine, but there are in fact a number of traditional soup recipes. History has it that soups were first served in India in the 14th century, having been brought from ancient Persia to north India by the Mughals. The Hindi name for soups, shorba, literally means ‘broth’, and indeed many do consist of vegetables in a highly flavoured stock.

Rich shorbas, which may have been thickened by puréeing the ingredients, were an integral part of most Mughal banquets and remain popular today, especially during the cold winter months in the northern and eastern regions. Traditionally, they were served during a meal rather than before it, and this practice continues in some homes. North Indian soups tend to be rich and the spicing is subtle, whereas in southern India they are often lighter and spicier, and may include the ubiquitous coconut milk.