Mullagatawny Soup

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Onion + beeftop 7% of all pairs
   Smell alikemoderate
   Cooked together17,092 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

2. Onion + ricetop 9% of all pairs
   Smell alikemoderate
   Cooked together10,433 recipes

   Shared aroma: 2,4-decadienal (seaweed).

3. Clove + lemontop 10% of all pairs
   Smell alikestrong
   Cooked together8,150 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

4. Beef + ricetop 10% of all pairs
   Smell alikemoderate
   Cooked together2,265 recipes

   Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

5. Lemon + ricetop 12% of all pairs
   Smell alikemoderate
   Cooked together4,366 recipes

   Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter

Fat that fries the onion and cloves, carrying their flavour into the soup.

Onion

Browns in the butter to add sweetness and savoury depth to the base.

Curry powder

Blooms in the hot fat to release aromatic spice compounds that flavour the soup.

Pea flour

Thickens the soup as it cooks, giving it body.

Beef extract

Dissolved in the water to add concentrated meaty savoury flavour.

Swap the lemon

How well each one fits the dish's main ingredients (onion, butter, clove, beef, flour, rice):

1. Avocadofits better
2. Coconutfits better
3. Raisinfits better
4. Lemonthe original

Fit is the average pairing score against onion, butter, clove, beef, flour, rice. Candidates are from the same food group and used in at least 100 recipes.