Mulligatawny As usual, the spouse did the shopping this morning. He brought home a chicken, saying that they were cheap today and he would make stock with it. So I thought that I would check in The Soup Book to see if there were any recipes calling for cooked chicken. That's how I decided upon mulligatawny. The recipe in The Soup Book is by Roopa Gulati , who describes it in her introduction as "as Anglo-Indian soup from colonial days." Although I have Anglo-Indian antecedents (in the original definition of the term), mulligatawny did not feature in my Anglo-Indian parent's repertoire of dishes. I do, however, remember eating a canned version of it. Today's recipe lists the following ingredients: onion, root ginger, garlic, apple, carrot, celery, mild curry powder, flour, tomatoes, tomato puree, hot chicken stock, bay leaves, coconut milk and cooked chicken. As the weekly shop had been done by the time I had picked out this soup, I was running the...