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

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This is a vegetarian take on the classic Parsi dish of meat (usually mutton) cooked in a lentil and vegetable base, known as dhansak. Nisha, a dedicated curry evangelist, has fond hopes for Mowgli's growth and she still hand trains each new Mowgli chef. 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.

This is different in that the spices are put directly on the chicken to marinade, then it's the chickpea flour coating - so you can really taste the spices. There are now 6 Mowgli restaurants around the UK, beloved for their fresh and tasty Indian home cooking (and famous Chip Butties). 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.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. 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. 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.

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. Add the lentils, plus their soaking liquid, and 350ml/12fl oz/scant 11/2 cups of the boiling water to the pan.From Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants by Nisha Katona.

Blend the mixture with a hand-held/immersion blender until it turns into a smooth sauce, then set aside.

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. Publishers Text This is real Indian food; the bright, fresh, light, herb- and spice-lifted food that Indians eat in their own homes. This adds a caramelised sweetness to the flesh that does much of the legwork in creating the massive flavours in this dish.