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

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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. 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. This unique collection of recipes and stories from the Mowgli Street Food restaurants brings you the best of their beloved menu, and much more. The dough has to be exactly the right density and needs to be dry enough to form a tight, waterproof final fry. For a pretty pink colour, try to find a genuine Indian rose syrup (in the Asian aisles of supermarkets or in Indian grocers).

Liverpudlian child-protection barrister, Nisha Katona, opened the first Mowgli Street Food in Liverpool in 2014. There are now 6 Mowgli restaurants around the UK, beloved for their fresh and tasty Indian home cooking (and famous Chip Butties). 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. As at Mowgli, the focus is on food that’s big in flavour but also light, healthy and made from accessible ingredients, often just using what’s already in your cupboard or fridge. 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.Mowgli is an amazing Indian restaurant in Grand Central, Birmingham and an unforgettable dish of theirs is the ‘Monkey Wrap’. 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. Aubergine/eggplant is India’s best-loved vegetable and the reason for this, my Maa and I reckon, is because it is the closest many Indians get to that meat texture. I only make this at home when we have guests, otherwise the uncompromising aromas waft up the drive and can frighten the neighbours.

Nisha’s April cookbook- Mowgli: Stories and recipes from the Mowgli Street Food restaurants– turns conventional curry stereotypes on their heads. Nisha is making another curry house favourite for us today - chicken Dhansak, flavoured with garlic, ginger, tomatoes, cumin and garam masala. This is why Indians do not make these at home and instead street vendors become dedicated puri makers, making nothing else. We can go a couple of days on bangers and mash but then we start to sneak adulterants into our grub to get that spice hit. In a large saucepan set over a medium-high heat, add the chopped potatoes, salt and ground turmeric and cover with cold water.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 diced onion, ginger and garlic and fry for 8 minutes or until the onion has softened and turned golden brown.

The book arrived on time and well packaged, however when I started to read the book it wasn't quite right.This is how I cook my roast potatoes at home too, but with a sprinkling of brown sugar and garlic purée. 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. Blend the mixture with a hand-held/immersion blender until it turns into a smooth sauce, then set aside. Zingy and fresh, this brings out the best in the humble carrot and served alongside a spicy main is the perfect contrast. Pour 100ml/3½fl oz/scant ½ cup boiling water over the tamarind pulp and leave to soak for a further 15 minutes.

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