Mulligatawny soup with fresh ginger

Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

A person needs a little spice in winter, as in this mish-mash from the days of the Raj. The original, the story goes, was prepared with leftover kichdee, the servants’ midday meal of rice and lentils pestle-and-mortared by the kitchen wallah when required by his master to serve a bowl of spoon-food at the start of every meal. Pretty good, whatever its origins.