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British Bites: Mulligatawny Soup

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[Photograph: Sydney Oland]

Mulligatawny marries both British and Indian ingredients to form a soup that is a bit spicy, a bit sweet, and very satisfying. There are many versions of this popular soup; some contain rice, some coconut milk, others are vegetarian while some include meat. The important elements are spice, sweetness, and in my opinion lentils.

To make my version of this Anglo-Indian dish I focused on toasted spices and sweetness. Which to me represent both cultures palates. Many recipes add a dollop of mango chutney while this version uses both an apple and a sweet potato to get a more subtle sweet flavor. Toasting, then grinding whole spices gives this soup depth, while a tablespoon of curry powder rounds out the mixture to produce the marriage of sweet and savory that is popular in many Indian influenced dishes throughout the Britain.

Are there any essential ingredients that you feel must go in a proper Mulligatawny soup? If so, what are they? I'd love to hear what you guys think!

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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