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

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Ingredients: cumin seeds; potatoes; green chillies; coriander sprigs; breadcrumbs; vegetable oil; onions; minced lamb; fresh ginger; chilli powder; ground coriander; ground cumin; garam masala This is the ultimate barometer of the skill of an Indian home cook. It is the most basic of dishes, just cauliflower and potato, so what could go wrong! Lots. This is a dish that is all about patience and a low, slow cook. This is the ultimate test in the subtlety of spicing. Overspice and you kill the cauliflower, underspice and you have hospital food. This was really really delicious. I could only find a recipe for the chip butty online but not the two chutneys so I had to make do. I used a very spicy garlic chilli chutney instead of the mowgli chutney on the roti and as a dip on the plate. I skipped the green chilli chutney altogether. It didn’t taste like anything was missing.

recipe - potato and cauliflower curry - Saga Aloo gobi recipe - potato and cauliflower curry - Saga

Ingredients: onions; fresh ginger; garlic; cumin seeds; garam masala; ground cumin; ground coriander; turmeric; chilli powder; canned chopped tomatoes; cauliflower; eggs

A refreshing and new way for a carrot side. Zingy and fresh, this brings out the best in the humble carrot and served alongside a spicy main is the perfect contrast. Ingredients: white fish fillets; vegetable oil; coriander sprigs; garlic; fresh ginger; turmeric; ground cumin; gram flour; chilli powder; garam masala Discover how to recreate their iconic Angry Bird, the signature flavours of the House of Lamb Curry, and of course, the secrets of the taste explosion that are Chat Bombs. Put the oil in a large heavy saucepan set over a medium-high heat. When hot, add the cumin seeds and green chilli and fry until the cumin seeds turn a deep golden brown and become fragrant. Turn the heat down to low and add the cubed potato, then cook gently for 8 minutes until it starts to soften at the edges.

Mother butter chicken recipe - Saga Mother butter chicken recipe - Saga

Ingredients: cumin seeds; cheddar cheese; ground coriander; ground cumin; red onions; green chillies; coriander leaves; white bread The wine was beautiful and the food was delicious. It was our wedding anniversary and nice to go somewhere different. The service was good. Our waiter Ben I think? Guy in glasses, was lovely, very sweet and attentive. The guy bringing the drinks over and some of the food was a bit miserable though! Thank you for taking the time to leave us a review. We are sorry it wasn’t the excellent experience we always strive to deliver. In 2014, barrister Nisha Katona had a nagging obsession to build a restaurant serving the kind of food Indians eat at home and on the street. The first Mowgli restaurant opened in Liverpool in late 2014, blowing away the critics forming legions of fans.Put the oil in a large heavy pan and set over a medium-high heat. When hot add the diced onion, ginger and garlic and fry for 8 minutes or until the onion has softened and turned golden brown. Turn the heat down to low and add the cumin, coriander, cardamom, cinnamon, ground fenugreek, turmeric, chilli powder, tomato purée, canned tomatoes and Greek-style yogurt, stir well and cook for a further 5 minutes. Blend the mixture with a hand-held/immersion The face of Indian cuisine and dining across the UK is undergoing a real shift thanks to a select number of individuals like Nisha Katona, favouring traditional flavours and dishes eaten in homes and restaurants across India or in this case the meals shared in the Katona household in Lancashire. Many of you will already know the Mowgli name from their stylish restaurant at the Corn Exchange, but now, founder and creator Nisha is opening up the Mowgli kitchen to everyone in her latest book Mowgli Street Food . Ingredients: cumin seeds; green chillies; potatoes; cauliflower; turmeric; ground coriander; English mustard; chilli powder Put the oil in a large heavy pan and set over a medium-high heat. When hot, add the mustard seeds and fry until they fizz and pop, then add the diced onions, ginger and garlic and fry for 6 minutes until the onions have softened and turned golden brown.