How to make Mulligatawny

Why cooks start here

Mulligatawny is cooked the way Anglo-Indian tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

Mulligatawny, a creation of Anglo-Indian culinary ingenuity, is a comforting soup enjoyed best at home. It draws from the spice-laden history of India and the British penchant for soups, making it a staple on shared tables. This recipe captures the essence of the traditional home-cooked version, where salt is measured by instinct and rich flavors are encouraged by a generous hand with fat. The soup is thick, creamy, and fragrant, with a surprising sweetness from the apple and a deep, earthy undertone from the masoor dal. The coconut milk adds a lush texture, while the curry powder infuses it with warmth and complexity. Mulligatawny invites you to savor each spoonful, a harmonious blend of cultures in a bowl.