Rasam and tracing the ‘essence’- the rasa – of our food
Rasam, as we call it, is as fundamental to our food as the very air we breathe, and yet it is the simplest form of a soup. It is a comfort food for us, and to all our South Indian neighbors. When the British came to India, it was the first Indian food that got anglicized. They called it mullaga (chile) water, which eventually evolved into Mulligatawny Soup. Apparently, they liked it so much so that today, in its varied incarnations, it is available the world over. Continue reading Rasam and tracing the ‘essence’- the rasa – of our food
