Shorba

Mughlai spiced clear broth — a deeply reduced lamb or chicken stock scented with green cardamom, mace, black pepper, and a single strand of saffron, served in small cups before every formal Mughlai meal as a digestive aperitif. The Mughal court had elaborate protocols around shorba service; it is the Indian equivalent of a French consommé, equally clear and equally labour-intensive to produce.