Brown Windsor soup beans (broad beans), perhaps the origin of the name. Quinion adds that fictional barrister Rumpole of the Bailey mentioned eating it on the Great Western Railway in a book of short stories dated 1978 although Quinion questions whether this is an endorsement of the soup, "the extract confirms that the soup was at one time a staple of the restaurant menus of British Railways." Dr Malcolm Timperley, a researcher in the National Railway Museum's library and archives, reports that their team has specifically researched the existence of brown Windsor soup in British dining cars. After checking scores of menus dating
Pongal (dish) this is sweet pongal made specially in earthenware pots with a wood fire. "Chakkara pongal" (literally sweet pongal) is generally prepared in temples as a prasadam, (an offering made to a deity). This type of pongal is also made during Pongal / Sankranti in Jaffna, Sri Lanka, Tamil Nadu, Telangana and Andhra Pradesh, India. Ingredients can include rice, coconut and mung bean. Sakarai pongal is traditionally sweetened with jaggery, which gives the pongal a brown colour, though it can be sweetened with white sugar instead. Venn (Tamil word for white) pongal is a popular savory dish in Sri Lankan and