Indian Broth Bases

Indian Broth Bases

1. Yakhni
   Clear, aromatic broth made with meat (often lamb or chicken).
   Cooked with whole spices like cinnamon, cardamom, cloves, cumin, and coriander.
   Used as a base for biryani and various soups.

2. Rasam
   Light, spicy, and tangy broth made from tamarind, tomatoes, chili, and various spices.
   Often flavored with cumin, mustard, curry leaves, garlic, and coriander.
   Served as a soup or condiment in South Indian cuisine.

3. Sambar
   Thick, flavorful broth made from lentils (toor dal), tamarind, and vegetables.
   Seasoned with a spice mix called sambar masala, mustard seeds, and curry leaves.
   Base of the famous South Indian vegetable stew of the same name.

4. Shorba
   General term for a spiced broth made with meat, vegetables, and spices.
   Often enriched with ginger, garlic, coriander, cardamom, and cumin.
   Very popular in North Indian and Middle Eastern cuisine.

5. Kadhi
   Broth made from fermented yogurt and chickpea flour (besan), spiced with curry leaves, mustard seeds, and green chilies.
   Served as a soup or accompaniment.

6. Mulligatawny
   Anglo-Indian broth, often made with chicken or vegetables, lentils, curry, rice, and apple.
   Mildly spiced blend, sometimes enriched with cream or coconut milk.