Have you forgotten how good this spicy soup tastes? Here are nine easy steps to rediscovering the Indian-inspired winter warmer
I have yet to see anyone eating mulligatawny in an Indian restaurant – perhaps unsurprisingly, given that it’s a product of the British occupation, and the very name has an off-putting Victorian feel, which is a shame, because it’s aged a lot better than imperialism. Based, historians think, on the Madrassi broth molo tunny, it’s a lovely, gently spiced winter soup that’s well worth rediscovering.
Prep 15 min
Cook 50 min
Serves 4-6 Continue reading…
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