Mulligatawny Soup with Garlic Cheese Drop Biscuit (includes complimentary surprise dessert)

Inspired by South Indian tradition, with an Anglo-Indian twist, this week’s meal from Ragna’s Table is a bowl full of warmth, history, and nourishment: Mulligatawny Soup—a richly spiced dish whose name comes from the Tamil words milagu (pepper) and tannir (water). Originally a peppery broth served in South India, the soup evolved during British colonial times into the heartier, coconut- and curry-scented version known today. My take stays true to its comforting essence, with tender chicken, rice, aromatics, and a subtle sweetness from apple—all simmered in a golden, velvety coconut broth.

This soup is made using homemade bone broth for deep flavor and nourishment. The gelatin naturally present in long-simmered broth supports digestion and helps your body absorb protein more efficiently—while also contributing to joint and bone health. I also use organic ingredients wherever possible, because I believe our food should support our bodies and our planet.

Served with a garlic cheese drop biscuit and a surprise complimentary dessert inspired by the region.