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A typical Mulligatawny soup as served in Mumbai

Mulligatawny [ˈmɐlɨɡəˈtɑːni] (About this sound listen ) is an English soup with origins in Indian cuisine. The name originates from the Tamil words millagai / milagu and thanni (மிளகாய்த்தண்ணி / மிளகுத்தண்ணி) and can be translated as "pepper-water".

The original version of this soup consisted of a broth from lentils, fried onions and curry powder. Today it normally designates a thickened soup that is strongly spiced with curry powder and nutmeg. Often, strips of vegetables, nuts and rice are added, and sometimes also port wine.

The original Indian dish was not a soup, but a sauce that was served with rice.

See also[edit]


  • Alan Davidson: The Oxford Companion to Food. 2nd edition, edited by Tom Jaine. Oxford University Press, Oxford u. a. 2006, ISBN 0-19-280681-5, S. 21: Anglo-Indian cookery.

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