A matter of taste.

Salty Mulligatawny
Almost all the dishes have its own color, texture, consistency and taste, and if at all, the dishes you prepare is not resembling the original one, just change the name of the dishes you prepared, it’s so simple isn’t it? It so happened in an unknown club in Coimbatore, a guest from kerala, called the chef, showed him a bowl full of fish gravy and asked, is this what you call fish moilee? Do you know how it looks like? The color, the flavor, Do you think I am from Europe. Replacing some nonsense and calling it moilee… etc etc etcetera…. I have been in kerala my whole life,, and I know what fish moilee is ... etc etc etcetera.. And Etceteras. The chef with a pleasant smile, nodded with the guest’s words and said.. Yes mam. I know what you mean. But this is Fish moilee Club style. Please look at the menu card its Club style fish moilee.
And to me, whether its club style fish moilee or traditional kerala fish moilee, taste matters, perhaps for everyone, for me if a dish look perfect and if we are content with the taste, nothing else in it matters. Whether its original, or adopted, or substituted .The reason is, I have been used to it, exploring the different taste of the same dish. (and again)Teaching a batch of twenty fifes on how to cook mulligatawny soup using a single standard recipe, I taste twenty-five different mulligatawny at the end of the session. Leaving me with blankness for evaluation. Then how do we evaluate the dish/student, just check them whether they knew the functions of each ingredients they add in their soup/dish.
On table number seventeen, the mulligatawny soup is salt, salt, and salty……….. With kilograms of salt in it. I asked him, what went wrong in your soup? Number seventeen replied, Sat, the soup you just tasted is perfect, and stop frowning sat, look at my menu, it is not mulligatawny its ‘Salty mulligatawny.’

Mulligatawny: is a curry-flavoured soup of Anglo-Indian origin. Many versions are ther , the literal translation in pepperwater ("Millagu" is pepper and "Thanni" is water). Despite the name, pepper itself is not a vital ingredient. Served with boiled rice as garnish.