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

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I am forever in the kitchen looking at new permutations and combinations of what lies within to perk up my lunch. Lay each roti out on a flat work surface, then spread a tablespoon of the Mowgli chutney down the middle of each. 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.

Zingy and fresh, this brings out the best in the humble carrot and served alongside a spicy main is the perfect contrast.

When Nisha started sharing her ideas for a new cookery book encapsulating this approach on her Mowgli Instagram channel during the spring 2020 lockdown, she was thrilled by the hugely positive response.

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. 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. This is the food that real people want: tasty and nutritious meals they can whip up without fuss while juggling work and childcare in an often chaotic working-from-home environment. I used not the best quality fish (supermarket batch frozen) and I had to make sure it was defrosted drained and dried throughly. Raised the daughter of a Hindu Brahmin priest, there was always a fug of disdain in our house for meat eating.This is the food that Nisha Katona, TV chef and creator and face of the Mowgli Indian restaurants, cooks at home – super speedy, made with easily sourced ingredients, and delivering big, bold flavours.

Here, aubergine/eggplant replaces the traditional mutton and soaks up the flavours of the sauce just as beautifully. Mowgli is an amazing Indian restaurant in Grand Central, Birmingham and an unforgettable dish of theirs is the ‘Monkey Wrap’. Nisha, a dedicated curry evangelist, has fond hopes for Mowgli's growth and she still hand trains each new Mowgli chef. 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. She gave up her 20-year career in law (she had been the first female Indian barrister in Liverpool) to build Mowgli Street Food.

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. Pour enough boiling water into the baking dish to come halfway up the sides of the ramekins, then cover the dish tightly with kitchen foil. Blend the mixture with a hand-held/immersion blender until it turns into a smooth sauce, then set aside. It began in Liverpool, where it blew away the critics, and quickly moved to Birmingham, where it has garnered legions of fans and an amazing following.

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. 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.This has some spice and whilst as deep and flavourful as the other it’s not creamy or soothing, but zingy, deep and intriguing. 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.

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