Soups & Stews
The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices.
A stew made from chana dal (yellow split peas), sambar is a spicy medium for vegetables from miniature eggplants to okra to pearl onions.
This Indian-inspired recipe brings out carrots' sweetness.
This is a popular dish in Mumbai's Null Bazaar market district.
This delicious stewed dish strikes an elegant balance between sweet and tart flavors.
In South India, this dish, called rasam—the probable precursor to mulligatawny soup—is often served at the end of a meal.
Indian food expert Madhur Jaffrey shared with us this recipe for the classic "pepper-water" soup.