Mulligatawny soup has its origins in South Indian cuisine and is derived from Tamil words: "milagu" (pepper) and "thanni" (water), meaning "pepper water." It was traditionally a spicy, thin broth made with black pepper, tamarind, and sometimes lentils, served as a starter in South India.
During the British colonial period in India, British officials developed a taste for Indian flavors but often sought to adapt local dishes to suit their palate. Mulligatawny soup evolved during this time, transforming from a simple "pepper water" into a thicker, richer stew influenced by British tastes. Ingredients such rice, cream, and apples were added to create a heartier dish.
Today, Mulligatawny soup exists in many variations, incorporating Indian spices (like turmeric, cumin, and coriander) alongside Western ingredients. Our Mulligatawny Stew incorporates the richness of coconut cream, a mild to medium heat from the Indian spices, and the heartiness of a vegetable stew. It has become a family favorite for us, and we know you'll love it too.
During the British colonial period in India, British officials developed a taste for Indian flavors but often sought to adapt local dishes to suit their palate. Mulligatawny soup evolved during this time, transforming from a simple "pepper water" into a thicker, richer stew influenced by British tastes. Ingredients such rice, cream, and apples were added to create a heartier dish.
Today, Mulligatawny soup exists in many variations, incorporating Indian spices (like turmeric, cumin, and coriander) alongside Western ingredients. Our Mulligatawny Stew incorporates the richness of coconut cream, a mild to medium heat from the Indian spices, and the heartiness of a vegetable stew. It has become a family favorite for us, and we know you'll love it too.