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Curry sensation! Join us for an evening with chef, TV presenter, food writer and founder of Mowgli Street Food Restaurants, Nisha Katona MBE, as she talks about her latest cookbook Meat Free Mowgli. Take the dough and divide into 40 equal-size portions. Roll each portion into 4cm/1½ inch circles, then place under a damp cloth and allow to rest for a further 5 minutes.Nisha is a self-described “ curry evangelist“. Inspired by “how Indians eat at home and on their streets”, she infuses her food with bright flavours and healthy ingredients, to delight tasters. After initially training and working as a barrister Nisha changed careers after identifying a gap in the market for the Mowgli offering and wanted to share her love of everyday Indian cooking with the public. Having first opened in Liverpool in 2014, Mowgli has gone on to enjoy incredible success and critical acclaim and has now grown to 15 restaurants in 8 years, with more to follow. Nisha’s previous books include Pimp My Rice, Mowgli Street Food, The Spice Tree and 30 Minute Mowgli. This section of the book also features Mowgil spice mixes like Garam Masala (the ingredients vary but can contain up to 20 different spices) and Panch Phoron (also known as Bengali ‘five spice’, which is a combination of cumin, fenugreek, nigella, fennel seeds and mustard seeds). Place the cauliflower on the baking sheet and roast it in the oven for 45 minutes–1 hour, or until cooked through. A sharp knife or skewer should easily go all the way through the cauliflower with no resistance. I worked as a barrister on domestic violence for 20 years and the mantra of abusers was: “I shout because I care. I shout because I’m a perfectionist.” And that’s the mantra in many professional kitchens. There is nothing attractive about that. I rail against that “Yes, Chef!” military discipline. It’s pernicious and it needs to change. Mowgil Street Food was well-received and won the 2018 World Gourmand Cookbook Award for Best Indian Cuisine Book in the UK. You may have also seen it on BBC2’s Top of the Shop with Tom Kerridge, Sunday Brunch, and BBC Radio 4’s The Kitchen Cabinet.

I eat in Mowgli twice a day. I am forever in the kitchen looking at new permutations and combinations of what lies within to perk up my lunch. I found myself often going in to chat to the chefs, dipping the Fenugreek Kissed Fries into the sauce of the Tamarind Treacle Ribs. This is how this dish evolved, from my hungry childlike meddlings around the Mowgli hobs. These fries are sweet, you don’t need many, but there is something so wrong yet so right about them. And I bet they are the only Treacle Tamarind Fries on the planet. A sparkle of white flakes on a seared steak in the sun. Silky smooth, buttery potato mashed with smoked sea salt. Salt falling gracefully from your fingertips onto grilled asparagus in chaotic perfection. Every pinch makes a difference to an ingredient and changes the way we eat.Nisha Katona MBE is the creator of the much-loved Mowgli restaurant chain. She can regularly be found sharing her passion for simple, honest cookery on the TV and radio; including BBC’s Great British Menu and Saturday Kitchen; ITV’s This Morning; and an expert panellist on BBC Radio 4’s Kitchen Cabinet. Food straight from the streets of India brought to you by Nisha Katona, the founder of Mowgli Street Food restaurants... Masala Omelette Wrap The mad thing is my favourite food is sushi. It’s the subversiveness in me: you’d never have raw fish in India, there’s no way. I like the really good, filthy, proper sushi, like sea urchin – the weirder the better, frankly. Bring up to the boil, then reduce the heat to low and simmer for 8–10 minutes or until the potatoes become soft but still hold together. Preheat the oven to 180°C/350°F/gas mark 4. Bring a kettle of water to the boil. In a jug, mix together the Greek yogurt and condensed milk until well combined without any lumps, then add the rose syrup and vanilla extract.

Place 4 ovenproof ramekins in a baking dish, then carefully divide the yogurt mixture among them. 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.

Publishers Text

I want salt to be seen as extraordinary. To be perceived as so much more than a cheap commodity and instead be seen as an essential gourmet ingredient that is as important as a chef’s knife, as vital to cooking as using a hot pan. I want salt to be something you are excited about, not a last resort that is sprinkled over bland food to try and improve it as it’s served. Use a sharp knife to make deep cuts in the entire surface of the cauliflower. Add the cauliflower to the marinade and use your hands to rub the marinade all over. Cover, then leave to marinate in the refrigerator overnight. Meat Free Mowgli– I’m such a fan of Nisha Katona’s recipes, so I was delighted to learn that she has another new book. Meat Free Mowgli was published at the end of last year, but I thought January the perfect time to tell you about it, as so many of us are trying to cut down on our meat consumption – and quite a few are vegetarian already and/or perhaps following Veganuary. As Nisha herself says in the introduction of the book: “Indian food is the perfect go-to cuisine for the modern family who want to eat less meat. And thus, the idea for Meat Free Mowgli was born – a collection of simple, plant-based meals in the Mowgli style we know and love.” And many Indian recipes are vegan anyway, but not necessarily by design. Pour 100ml/3½fl oz/scant ½ cup boiling water over the tamarind pulp and leave to soak for a further 15 minutes. Squeeze as much of the liquid as you can from the tamarind and add to the first batch of tamarind water. This makes more tamarind water than you need for this recipe and extra can be stored in an airtight container in the refrigerator for up to 2 weeks. Remove from the oil and drain on paper towels. The extra pani puri can be put in an airtight container and stored for up to five days.