Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants

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Either way, it is the perfect dessert for entertaining as it can be made ahead of time and is super easy. In classic Mowgli style, founder of the restaurant chain Nisha Katona MBE, shows us how to make simple yet delicious meat-free meals packed with colour, excitement and oomph. Add the drained potatoes and fry, stirring regularly, for 10 minutes or until the potatoes are golden and crisp. Finish by splitting the pomegranate seeds into each pani puri, add a few fresh coriander leaves and a pinch of sev noodles. Put the potatoes into a large bowl and add the red onion, chat masala, ground coriander, fresh coriander, green chilli pickle and salt and toss well until everything is fully combined.

This unique collection of recipes and stories from Nisha Katona's Mowgli Street Food restaurants brings you the best of their beloved menu, and much more. This unique collection of recipes and stories from Nisha Katona’s Mowgli Street Food restaurants brings you the best of their beloved menu, and much more. Leave the marinade for at least an hour - it's worth it as the fish really does pick up the flavour. In a jug, mix together the Greek yogurt and condensed milk until well combined without any lumps, then add the rose syrup and vanilla extract. Stir the ground turmeric, chilli powder, salt, sugar, lemon juice and the canned tomatoes into the aubergine mix and fry for a further 6 minutes until the oil has started to split out of the tomatoes.Extremely healthy, beautifully simple and packed with fresh flavour, it's not your parents' Indian food. Squeeze as much of the liquid as you can from the tamarind and add to the first batch of tamarind water. Rub the tandoori masala into the diced chicken then, in a separate large non-stick frying pan set over a medium-high heat, fry for 6 minutes or until the chicken starts to change colour and brown at the edges. All the recipes are meals that range from light lunches to substantial dinners; all you need to do is accompany them with one of the simple sides suggested in the introduction, which could be rice, noodles, potatoes or a chapati wrap. These recipes convey the truth that real Indian food is healthy, often vegan, and always packed with fresh flavour.

Roll each portion into 4cm/1½ inch circles, then place under a damp cloth and allow to rest for a further 5 minutes. Toss the drained potatoes with the chat masala, then add to the tamarind treacle sauce and toss vigorously until fully coated. Here, aubergine/eggplant replaces the traditional mutton and soaks up the flavours of the sauce just as beautifully.Discover how to recreate the iconic Angry Bird, the signature flavours of the House Lamb Curry, and of course, the secrets of the taste explosion that are Chat Bombs. She gave up her 20-year career as a full-time barrister to build Mowgli Liverpool and opened Manchester Mowgli less than a year later.

We’re sharing this easy Mother Butter Chicken recipe with you from Nisha’s April cookbook- Mowgli: Stories and recipes from the Mowgli Street Food restaurants. I don’t know how authentic mine was to the recipe as the tandoori masala evaded me, so I subbed a home made version for the chicken marinade. There are now 6 Mowgli restaurants around the UK, beloved for their fresh and tasty Indian home cooking (and famous Chip Butties). In 2014, barrister Nisha Katona, a dedicated curry evangelist, had a nagging obsession to create a restaurant serving the kind of food Indian people eat at home and on the street.

Food straight from the streets of India brought to you by Nisha Katona, the founder of Mowgli Street Food restaurants. I had to substitute a few spices as I’m running my spice cupboard down before an international move, so I won’t rate this. In a large saucepan set over a medium-high heat, add the chopped potatoes, salt and ground turmeric and cover with cold water.