You are in for a real treat with this one. This Mulligatawny soup recipe is amazing!
If you’ve ever had the pleasure of trying the Mulligatawny soup at Scarfes Bar in the Rosewood London, you’ll know what I mean. It’s to die for.
So many people think that Indian food is spicy hot? Sure, there are a lot of dishes that are but I would like to draw your attention here to the fact that this Mulligatawny soup recipe has no chillies or chilli powder.
It is spicy but only because of the spices used.
If you have friends who don’t like chillies but still want to try exotic Indian food, this is the recipe to serve them.
It makes a delicious starter course and goes so well with Palash’s Chilli pork belly and/or grilled lamb chops with anchovy and lemon butter which also aren’t very spicy. Start it all off with Scarfes Bar’s THYME OUT cocktail and you’re in food and drink heaven!
When Palash Mitra, head chef of Scarfes Bar presented this to my wife Carline and me, we fell in love with the flavour. I had to get the recipe. Thankfully, Palash was happy oblige.
It’s so silky smooth. Caroline and I are both seafood fans so the sliced scallop made this amazing soup into an out of this world soup. The presentation at the restaurant was beautiful and so unique too.
Two heated bowls were brought to our table. At the bottom of each bowl were small pieces of seared scallop and a few pieces of idle.
There was about a teaspoon of the following spice mixture sprinkled over the top of the idlis and scallops. Then the soup was spooned over it all. The end result was fantastic.
I recommend making a little more of the dry spice mixture (masala) so you can do the same but this recipe does not include this step.
If you want to make it easy on yourself, you could just add a spoonful of cooked Basmati rice instead of the idlis but I really hope you give the idli a try. Talk about gorgeous!
Disclaimer: We were guests of Scarfes Bar. All views are my own. If you don’t believe me… try this recipe. You’ll know why I love it so much. You will too.