Ginger Soy Milk Soup (Adarak ki
Sabji)
YIELD: 3½ CUPS (3.32 L)
As the story goes, my paternal
grandfather’s younger brother went on
a religious retreat in the hills and came
back with this recipe—a ginger-based
masala mixed with milk. Ever since, our
family has been among the only ones in
our village of Bhikhi with the recipe to
this amazing, yet very simple, soup.
Typically, it’s made in the winter and
served with thick roti. Though I grew
up eating it with dairy milk, my mother
made it with soy milk once, and even
my dad had to admit it tasted better.