Marag
South Asia — India (Hyderabad)
One of the most important marrow-rich soups in South Asia. Marrow bones simmered for many hours with onions, spices, ginger, garlic, and sometimes cream or yogurt. A Hyderabadi wedding staple.
Cuts in this tradition
Cultural context
Traditionally served at Hyderabadi Muslim weddings and major celebrations. Rich, white, fragrant broth. Considered a mark of culinary prestige. Classified globally alongside nihari, bulalo, and gomtang as a premier marrow soup tradition.
Preparation
Marrow-rich bones simmered many hours with onions, whole spices, green chilies, ginger, garlic, and yogurt. Broth strained and finished with fried onions, fresh coriander, and lemon.