How to make mulligatawny – recipe | Felicity Cloake's Masterclass

2026-02-01 - 13:25

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...