Soups & Stews
The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices.
This creamy, curry-accented soup pairs nicely with crumbly cheese straws or cheese bread.
Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.