Mulligatawny soup has its origins in South Indian cuisine. The name translates as “pepper water.” It’s meant to be a simple dish, essentially spicy chicken stew: a thin broth, with spices and lentils. British soldiers brought it back home to the UK with them, where it was modified and became a staple of British-Indian fusion food. It’s simple to make, easy to modify, and warm and hearty.
And of course, it’s stew, so go to town on it with your own modifications.
Recipe here.
Enjoy,
Kevin
