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The Guardian - Life & Style • Feb. 1, 2026, 1:15 p.m.
How to make mulligatawny – recipe | Felicity Cloake's Masterclass
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Have you forgotten how good this spicy soup tastes? Here are nine easy steps to rediscovering the Indian-inspired winter warmer I have yet to see anyone eating mulligatawny in an Indian restaurant – perhaps unsurprisingly, given that it’s a product of the British occupation, and the very name has an off-putting Victorian feel, which is a shame, because it’s aged a lot better than imperialism.
Based, historians think, on the Madrassi broth molo tunny , it’s a lovely, gently spiced winter soup that’s well worth rediscovering. Prep 15 min Cook 50 min Serves 4-6 Continue reading...
Based, historians think, on the Madrassi broth molo tunny , it’s a lovely, gently spiced winter soup that’s well worth rediscovering. Prep 15 min Cook 50 min Serves 4-6 Continue reading...
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