List of Indian soups and stews explained

This is a list of Indian soups and stews. Indian cuisine consists of cooking traditions and practices from the Indian subcontinent, famous for its traditional rich tastes and diverse flavours.^{[1] [2]}

Indian soups and stews

See main article: Indian cuisine.

• Sambar (in Tamil saːmbaːɾ/, romanized: Sāmbār) is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth.^[3] It is popular in South Indian and Sri Lankan cuisines.

• Kadhi, or karhi, is a dish originating from the Rajasthan.^[4] It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten with cooked rice or roti.
• Dal makhani (pronounced [<nowiki/>[[Voiced dental plosive|d]] aː l (ˈmək.kʰə.ni]]) is a dish originating in New Delhi, India.^[5] It is made with urad dal (black beans) and other pulses, and includes butter and cream (makhan is Hindi for butter).^{[6] [7] [8]}
• Korma, or qorma, (;) is a dish originating in South Asia,^[9] consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy.
• Paya is a traditional meat stew originating in the Indian subcontinent. Recipes for this dish vary regionally. The soup base is created by sautéed onions and garlic, where a number of curry-based spices are then added to the meat and bones. The cooked dish is served with a garnish of fresh diced ginger and fresh long coriander leaves, along with fresh sliced lemon.^[10]
• Macho Jhol is a spicy Assamese fish curry, made with potato, chillies, ginger and garlic.^[11]
• Hyderabadi marag, or marag, is a spicy mutton soup served as a starter in Hyderabad, India, and part of Hyderabadi cuisine. It is prepared from tender mutton with bone.^{[12] [13]} It is thin soup.^[14] The soup has become one of the starters at Hyderabadi weddings.
• Aloo mutter is a vegetarian North Indian dish from the Indian subcontinent which is made from potatoes (Aloo) and peas (mattar) in a mildly spiced creamy tomato based gravy.^{[15] [16]} It is a vegetarian dish.^[17] The gravy base is generally cooked with garlic, ginger, onion, tomatoes, cilantro (coriander), cumin seeds, red chilli, turmeric, garam masala, and many other spices. It can also be made without onion or garlic.^{[18] [19]}
• Vindaloo, or vindalho, is an Indian curry dish, which is originally from Goa.^{[20] [21] [22]} It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish.^[23]
• Keema matar (English: "peas and mince"),^[24] also rendered "keema matar", is a dish from the Indian subcontinent, made from minced meat and peas.
• Kosha mangsho (also referred to as Mutton curry or lamb curry^[25]) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables.^{[26] [27] [28]}
• Mulligatawny is a soup which originated from South Indian cuisine. The name originates from the Tamil words Tamil: miḷagu (Tamil: மிளகு 'black pepper'), and Tamil: taṇṇi (Tamil: தண்ணி, 'water'); literally, "pepper-water".^[29]

See also

• List of soups
• List of stews
• List of Indian dishes

Notes and References

1. Book: Krishna Gopal Dubey. The Indian Cuisine. 2011. PHI Learning Pvt. Ltd.. 978-81-203-4170-8.
2. Book: K T Achaya. The Story of Our Food. 2003. Universities Press. 9788173712937.
3. Web site: Kamini. Mathai. Sambar: the great Tamil dish of Maharashtrians. The Times of India. 15 September 2022. 26 September 2014.
4. Web site: 2012-01-04. Kadhi Recipe Kadhi Pakora » Dassana's Veg Recipes. 2021-04-20. Dassana's Veg Recipes. en-US.
5. Web site: The modern dal makhani was invented by Moti Mahal by Vir Sanghvi.
6. News: 2022-09-15 . The rich and creamy dal makhani . . Gale Onefile.
7. Book: M. R. Srinivasan. C. P. Anantakrishnan. Milk products of India. 1964. Indian Council of Agricultural Research. 19–. CHAPTER IV MAKHAN - DESI BUTTER Makhan is an indigenous (desi) butter obtained invariably by churning dahi with crude devices. Very little makhan is utilized for direct consumption except for sacrificial or medicinal purposes..
8. Book: From Curries to Kebabs: Recipes from the Indian Spice Trail . Clarkson Potter . 2003 . 978-0-609-60704-6 . September 15, 2022 . 158.
9. http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/anjum_anand/arti cle2773345.ece Amjum Anand (2007), My Chicken Korma (Times Online)
10. Book: City of Sin and Splendour: Writings on Lahore. Bapsi Sidhwa. Penguin Books. 2005.
11. Web site: Flavours from the hills. The Hindu. 15 September 2022. 16 November 2014.
12. News: Biryani, Haleem & more on Hyderabad's menu. Sajjad Shahid. https://web.archive.org/web/20121106044030/http://articles.timesofindia.indiatimes.com/2011-08-16/hyderabad/29891989_1_hyderabadi-cuisine-biryani-and-haleem-hyderabadi-dishes. dead. 6 November 2012. The Times of India. 15 September 2022.
13. News: US Consul General floored by 'Arabi daf'. https://web.archive.org/web/20110119155958/http://www.hindu.com/2010/12/01/stories/2010120154970600.htm. dead. 19 January 2011. The Hindu. 2010-12-01. 15 September 2022.
14. Web site: A Song of Hyderabad. Bilquis Jehan Khan. thefridaytimes.com. 15 September 2022. https://web.archive.org/web/20140222064747/http://www.thefridaytimes.com/31122010/page29.shtml. 22 February 2014. dead.
15. Book: KUMAWAT, LOVESH . CUISINE . 2020-05-18 . NotionPress . 978-1-64850-162-3 . en.
16. Book: Dalal, Tarla. Punjabi Khana. 2007. Sanjay & Co. 978-8189491543. 35.
17. News: Chefs whip up home-cooked meals this Deepavali. https://archive.today/20130413153235/http://thestar.com.my/metro/story.asp?file=/2009/10/12/central/4871932&sec=central. dead. 13 April 2013. 15 September 2022. The Star. 12 October 2009.
18. News: Ashwani Ahuja. 15 September 2022. . 15 September 2022.
19. News: ITC has taste for heat & eat food. https://web.archive.org/web/20030716020752/http://www.telegraphindia.com/1030713/asp/business/story_2159246.asp. dead. July 16, 2003. 15 September 2022. . 13 July 2003.
20. Web site: How did the Goan vindaloo get to you?. Menon. Smitha. 23 June 2020. Condé Nast Traveller.
21. Web site: Curry: Where did it come from?. Taylor. Anna-Louise. 11 October 2013. BBC Food. https://web.archive.org/web/20141211232211/http://www.bbc.co.uk/food/0/24432750. 11 December 2014. dead. 15 September 2022.
22. Web site: Indal (Vindaloo) . The East Indian Community . 15 September 2022 . live . https://web.archive.org/web/20150705102827/http://www.east-indians.com/foodporkvindaloo.htm . 5 July 2015 .
23. Web site: Peters-Jones . Michelle . Indian Classics – Vindalho de Galinha (Chicken Vindaloo) . The Tiffin Box . 15 September 2022 . live . https://web.archive.org/web/20150713232936/http://www.thetiffinbox.ca/2011/11/vindalho-de-galinha-chicken-vindaloo.html . 13 July 2015 .
24. Book: Narain, P. . The Essential Delhi Cookbook . Penguin Books Limited . 2000 . 978-93-5118-114-9 . pt54.
25. Web site: Goat (Mutton) Curry Recipe . Indianfood.about.com . 15 September 2022.
26. Web site: Charmian. Smith. 23 March 2011. Video: How to make Indian-style mutton curry. Otago Daily Times. 15 September 2022.
27. News: Mutton Curry and Coconut Prawn Recipes for the Durga Pujo Festival. The Wall Street Journal. 29 September 2014. Rajyasree. Sen. 15 September 2022.
28. News: Mutton of the matter. 15 September 2022. Bikramjit. Ray. 13 February 2015. The Hindu Business Line.
29. Book: Clarkson, Janet . Soup : a global history . 2010 . Reaktion . 978-1-86189-774-9 . London . 118 . 642290114 .