Warm, soothing soups are the heart of winter comfort, and this season, four chefs from across Mumbai and Pune share their signature bowls of goodness. From tangy South Indian rasam to rich French onion
soup, these recipes promise warmth, flavour, and nourishment with every sip.
Rasam – A Soulful South Indian Elixir recipe by Assistant Manager Chef Prakash Mohana Rangan, Dakshin, ITC Grand Central, Mumbai
As winter sets in, rasam becomes the perfect blend of heat, spice, and comfort. At Dakshin, Chef Prakash offers this traditional broth as part of their “Warm and Comforting Soup Recipes for Winter” series. Tangy tamarind, tomatoes, lentils, and freshly ground spices come together to create a bowl that is soothing, aromatic, and rooted in South Indian wellness.
Ingredients:
Tamarind (50g), 2 chopped tomatoes, 2 tbsp cooked toor dal, 1 tsp each of peppercorns & cumin, 3–4 garlic cloves, curry leaves, mustard seeds (½ tsp), 2 dried red chillies, asafoetida (pinch), turmeric (¼ tsp), coriander leaves, salt, 1 tsp ghee, 3 cups water.
Method:
Dry roast pepper, cumin, and garlic; grind coarsely.
Extract tamarind pulp and boil with tomatoes, turmeric, curry leaves, and salt.
Add dal and the spice mix; simmer.
Temper ghee with mustard, chillies, asafoetida, curry leaves; pour over rasam.
Garnish with coriander. Serve hot with rice or sip as a warming soup.
Wonton Noodle Soup (Chicken/Veg/Prawn) recipe by Chef Mrigank, Culinary Director, All In Hospitality, The Dimsum Room, Mumbai
A bowl of wonton noodle soup brings together delicate dumplings, fresh vegetables, and a light, flavourful broth, the perfect winter comfort.
Ingredients:
Wonton wrappers, mixed greens, chopped cabbage, scallions, minced garlic, red chilli, soy sauce, Shaoxing wine, 2 cups veg broth, sesame oil, salt, pepper, chopped bok choy, noodles.
Method:
Mix greens, cabbage, scallions, garlic, soy sauce.
Place mixture on wonton wrapper; fold and seal.
Boil broth, add wontons; cook until they float (3–5 minutes).
Add sesame oil, salt, pepper.
Serve hot with bok choy and noodles.
Thukpa recipe by Chef Swati Harsha, Head Chef, HyLo Kaghoda, Mumbai
A Himalayan winter staple, Thukpa is a comforting noodle soup layered with spices, vegetables, and aromatic stock.
Ingredients:
Ginger, garlic, onion, green chilli, red chilli paste, coriander powder, cumin powder, capsicum, tomato, carrot, cabbage, mountain chutney, green chilli sauce, sriracha, lemon, coriander, noodles, salt, black pepper, butter.
Process:
Sauté chopped ginger, garlic, onion, chillies.
Add julienned vegetables.
Pour in stock and add chilli paste, sauces, mountain chutney; boil.
Add spice powders, salt, pepper, butter; simmer.
Add noodles; finish with coriander and lemon juice.
Garnish with chilli oil.
French Onion Soup recipe by Chef Amit Sharma, Co-Founder, Poetry by Love & Cheesecake (Mumbai & Pune)
This classic French favourite gets a luxurious twist with truffle. Slow-cooked onions and rich broth create a soul-warming bowl ideal for chilly evenings.
Ingredients:
4 sliced onions, 2 tbsp butter, 1 tsp salt, ¼ cup white wine, 4 cups beef broth, 2 tbsp truffle duxelles or 1–2 tsp truffle oil, 4 baguette slices, 1 cup Gruyère, thyme, truffle oil, shaved truffles (optional).
Method:
Caramelise onions with butter and salt for 30–40 minutes.
Add wine, simmer; add broth and truffle duxelles; cook 15–20 minutes.
Toast baguette slices.
Ladle soup, top with bread and Gruyère; broil until golden.
Finish with truffle oil and thyme.
