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

Product Information

You can vary this recipe in accordance to what you have in your fridge and cupboards at home, but the main idea of the meal is simply an open chicken wrap with spinach and lots of tamarind sauce. 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. From the Mowgli Chip Butty to the iconic Yoghurt Chat Bombs, Mother Butter Chicken to Calcutta Tangled Greens, this is the definitive collection of over 100 of Mowgli's signature street food dishes to recreate at home. I put the question out on Facebook as to why it was unpopular – had it been flavour, I would have pulled it off the menu. Add half of the chopped garlic, ginger and chilli into the marinade (save the rest for the cooking).

This is a twist on my Mowgli Lamb Keema (the original recipe of which can be found in Mowgli Street Food), swapping in veggie mince and serving it as the classic Indian street food known as keema pav.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. She is the founder of Mowgli Street Food and shares her passion for simple, honest cookery on the BBC, ITV, Channel 4 and BBC Radio 4. When hot, add the drained potatoes and fry for 8 minutes, stirring regularly, until golden brown and crisp. These fries are sweet, you don’t need many, but there is something so wrong yet so right about them.

Highlights such as the fiery gunpowder chicken and the rich Maa's lamb chops served on fried potatoes are comfortably in the Dishoom class. 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. 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.Liverpudlian child-protection barrister, Nisha Katona, opened the first Mowgli Street Food in Liverpool in 2014. The simple and creative dishes of a Mowgli menu are a million miles away from the traditional takeaway. Squeeze as much of the liquid as you can from the tamarind and add to the first batch of tamarind water. When hot, add the panch phoron and fry until they start to crackle, then add the red chilli and aubergines and, turning the heat down to low, partially cover and cook for 10 minutes or until the aubergines are golden brown and tender.

I used not the best quality fish (supermarket batch frozen) and I had to make sure it was defrosted drained and dried throughly. When cooked through, put the potatoes in a large bowl and toss with the red onion, red chilli, fresh coriander and green chilli pickle until everything if fully coated. From showstopping slaws to the ultimate Aloo Ghabi, Mother Butter Chicken to Calcutta Tangled Greens, each dish truly catpures the smash-and-grab zing of Indian food. It is the Indian equivalent of a burger, with spicy mince and peas served in a bun piled with some tangy salad.Next, fill each pani puri a third of the way with the tamarind water, then add 1 teaspoon of the green chilli pickle and fill the rest of the way up with the cumin yogurt. The first Mowgli restaurant opened in Liverpool in late 2014, blowing away the critics and forming legions of fans. From the Mowgli Chip Butty to the iconic Yogurt Chat Bombs, Mother Butter Chicken to Calcutta Tangled Greens, this is the definitive collection of Mowgli's signature street food dishes to recreate at home. This is how I cook my roast potatoes at home too, but with a sprinkling of brown sugar and garlic purée. In a large saucepan set over a medium-high heat, add the chopped potatoes, salt and ground turmeric and cover with cold water.