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

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These fries are sweet, you don’t need many, but there is something so wrong yet so right about them. The dough has to be exactly the right density and needs to be dry enough to form a tight, waterproof final fry. Nisha’s April cookbook- Mowgli: Stories and recipes from the Mowgli Street Food restaurants– turns conventional curry stereotypes on their heads. This unique collection of recipes and stories from the Mowgli Street Food restaurants brings you the best of their beloved menu, and much more.

Here, aubergine/eggplant replaces the traditional mutton and soaks up the flavours of the sauce just as beautifully. Whenever we brought chips into our home, if we turned our back on them, my mother would have done this chip butty thing to them. This one also has the added benefit of being meat and dairy free, so is perfect for having on standby if you ever find yourself entertaining a hungry vegan at short notice.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. I used a very spicy garlic chilli chutney instead of the mowgli chutney on the roti and as a dip on the plate.

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. From Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants by Nisha Katona.This is the food that Nisha Katona cooks at home: punchy and delicious Mowgli-style recipes that take you from couch to curry in 30 minutes or less. Try tempting snacks like the Fenugreek Kissed Fries, spice up your dinner with a whole host of delicious dahls, and indulge in desserts, drinks and cocktails from a Cardamom Custard Tart to a Sweet Delhi Diazepam. Bring up to the boil, then reduce the heat to low and simmer for 8–10 minutes or until the potatoes become soft but still hold together.