Mulligatawny Stew

This aromatic stew with a light touch of creaminess originated in India and became popular in Britain during the UK occupation. I learned about mulligatawny in college when I subscribed to the monthly installments of McCall’s Cooking School. I was smitten with the photo of a brass tureen shaped like a crown and filled to the brim with golden soup flecked with coconut. The taste lives up to the visual: it’s silky, rich without cloying, and balances the warmth of curry with the sweetness of a