Soups and Salads

Indian flavors and ingredients have inspired me to create the Westernized soups and salads in this chapter. The soups are warm and hearty, the salads are bright and refreshing, and either can be a welcome addition to the table depending on what you’re craving. Some of them can be paired with other recipes in this book to create a complete meal. Pair Sweet Corn Soup with Chili Cauliflower and Tofu for an Indo-Chinese meal, or Quinoa Kachumber with Shāhi Gobi and Nān for a North Indian spread. Others, like Garam Masālā and Pāpad Salad, with some modifications or additions, can even be enjoyed as a full meal on their own.