Spicy Chicken Shorba

Shorba is the Mughal court's concept of soup -- a clear, intensely spiced broth served as a first course to prime the appetite for the meal ahead. Where Western consomme is defined by clarity and delicacy, shorba is defined by boldness: whole peppercorns that crack between the teeth, cinnamon and cloves that perfume the entire broth, green chillies that add a fresh heat different from dried chilli powder, and a sharp hit of lemon at the end that makes everything taste alive.

Bone-in chicken is essential here. The bones release gelatin as they cook, giving the broth a body that boneless chicken simply can't provide. The onions must be fried to a deep golden -- this caramelisation adds sweetness that balances the heat. The final addition of garam masala and fresh mint lifts the soup from savoury to complex, adding notes that are simultaneously warming and fresh.

Serve shorba as a starter before a heavy Mughlai meal, or drink it from a cup on a cold evening when you want something warming without heaviness. The whole spices in the bowl are part of the presentation -- fish them out as you eat rather than blending them away. This soup improves enormously when made a day ahead and reheated, as the spices deepen overnight.