With its roots in India, mulligatawny (literally translated as “pepper water”) typically contains curry spice, coconut milk and stock made with chicken or meat. From there, the combinations of foods found in mulligatawny stews or soups vary widely, as evidenced in the Washington State Apple Commission’s flavorsome recipe for Apple Mulligatawny, which includes ingredients such as Granny Smith apples, butternut squash and chicken. The recipe calls for serving the dish with basmati rice, or “naan” bread – a kind of oven-baked, or grilled, flatbread that is popular in Indian cuisines, but I couldn’t choose, so I made both. Layered in piquant flavor, varied textures and rich autumn color, mulligatawny is a meal well suited for a quiet supper or for feeding a crowd. And, if you want to cut down on time in the kitchen, it can be prepared with supermarket-cooked rotisserie chicken and pre-made naan bread. One of the best things about mulligatawny is that it can be tailored to your individual tastes. I think the next time I make it, I might try adding some dry-roasted peanuts (about one-third cup tossed in with the apples and chicken) and maybe even increasing the “heat” with a bit more curry paste. Whether you enjoy the recipe as is, or spice it up a bit, Apple Mulligatawny is a fall dish worth trying – and soon.