Brown Windsor soup Brown Windsor soup Brown Windsor soup is a British meat soup that is said by conventional wisdom to have been popular during the Victorian and Edwardian eras, although well documented evidence for the soup does not exist until the 1920s and 30s. In any case, "Brown Windsor soup became shorthand for awful food," and was used as a prop by comics in the post war years. It is unclear whether this often-written-about soup is of Victorian origin. The food writer Alan Davidson in "The Oxford Companion to Food" (2006) refers to an elaborate late Victorian recipe in Garrett's "Encyclopedia of
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