The existence of liquids is a form that lends particular substance moisture, makes the food more palatable, and also helps to moisten the food to make the process of digestion easier. The reason why Indian cuisine tends to use a lot of liquids is primarily to lend a stronger base to the dish, to facilitate the assimilation of spices amongst one another, and lastly, t stimulate the digestive juices and work better in their therapeutic form. Let us understand this using a simple example if a person consumes dry powder he/she may not be able to experience the benefits of the same immediately but if he mixes the same with water, the therapeutic properties and the inherent substances are activated. In the olden days which is why the extracts from plants, fruits, and seeds were reduced to a liquid or a semi-liquid form so that it was easy for the body to absorb the same into the layers of the skin.

The liquid or the semi-liquid form was also easier in composition and more readily absorbed into the layers of the intestine and thus unleash its true potential. But what are the most popular mediums of liquid that are used in Indian cuisine, including gravies, include shorts, include stews? While the purpose of gravies is to lend a base to the main dish the shorts are a simplified intestine-friendly version of the dish, while stews and soups are an outcome of the preparation of meat-based dishes.

Let us understand the difference between the two basic forms of liquid by an Indian Restaurant in Sydney, which is more popular in the North Indian front of Indian cuisine also a few south Indian states tend to serve gravy along with the meat, let us also include the same.

BASIC DIFFERENCES IN PAYA AND SHORBA 

PAYA – A very popular food blogger who specializes in Indian food in Sydney explains the word paya is usually derived from the word pay meaning legs, paya thus refers to an overnight stock of legs or hinds of an animal namely goat or cow that has been boiled overnight to extract the maximum nutrients from the bone marrow of the animals, the usual breakfast that is served along with a pair f white bread which is flattened over a clay oven pot. The paya is usually a breakfast that is served as a breakfast in the lanes of Char Minar, Old city, Hyderabad.

SHORBA – People often confuse themselves between the difference between a short and a soup but one thing that we need to understand is that shorba is served during the course, the main course of the meal whereas soup is usually served as a starter or an appetizer. The basic purpose of soup is to stimulate and prepare the stomach and the digestive system for the assimilation of dishes that tend to stimulate the intestines and increase the need and drive for hunger.