Mulligatawny

Perhaps the most well known and loved of all Anglo-Indian dishes is mulligatawny, which derives from the South Indian rasam, a spiced broth. The name translates simply as ‘pepper water’ in Tamil. It combined the British love of soups with just a hint of Indian spice in the form of a Madras curry powder, along with vegetables and sometimes meat too. It was on the menu at all the clubs and British officers even ‘carried it in flasks on expeditions in the hills as fortification against