Developed by the Memsahib (British Women) in Colonial India, this soup is a wonderful, vibrant collision between British and Indian cookery. The dish originates from Rassam or ‘pepper water’, eaten all across India, but it was toned down for the British palate. This recipe is an adaptation from a recipe written by a true Memsahib in the 1940’s. It has real warmth and depth whilst the mango lifts the dish. All the joy a curry can give, but without the guilt.