Mulligatawny

Mulligatawny is a creamy, spiced soup of South Asian origin, most commonly associated with Indian cuisine. The name derives from the Tamil words *mullai* (meaning "hill" or "mountain") and *kattani* (meaning "pepper"), reflecting its origins in the southern regions of India. Over time, the dish has been adapted and popularized in British and colonial contexts, particularly in the United Kingdom, where it became a staple in British-Indian cuisine.

Traditionally, mulligatawny is made with a base of lentils, vegetables such as potatoes, carrots, and onions, and a rich, aromatic broth infused with spices like cumin, coriander, turmeric, and ginger. The soup often includes mild chili peppers for heat, though variations exist depending on regional preferences. In its British form, it is frequently thickened with rice or vermicelli noodles and served with a dollop of cream or yogurt, sometimes accompanied by toast or bread.

The dish gained prominence in the 19th century as a result of British colonial influence in India. British soldiers and settlers adapted local recipes, incorporating local ingredients with European techniques, leading to the creation of a milder, creamier version that became popular in British households. This version often includes meat, such as chicken or mutton, though vegetarian versions remain common.

Mulligatawny is known for its comforting, warming qualities, making it a popular choice during cooler months. While it is most strongly associated with Indian cuisine, regional variations exist across South Asia, with some versions featuring coconut milk or different combinations of spices. Today, it remains a beloved dish in both its traditional and adapted forms, enjoyed for its rich flavors and cultural significance.