Meat Free Mowgli: Simple & Delicious Plant-Based Indian Meals

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We need to invoke and inspire… particularly female entrepreneurs who come to this stage of life where you’re either empty-nesting, or you’re in a job that is great, but it’s not inspiring you. Nisha’s previous books include Pimp My Rice, Mowgli Street Food, The Spice Tree and 30 Minute Mowgli.

We bring a selection of exciting competition opportunities to our readers online and hope you enjoy getting involved. Meanwhile, in a separate dry frying pan/skillet, toast the remaining panch phoron for 3–4 minutes, or until fragrant.

For a pretty pink colour, try to find a genuine Indian rose syrup (in the Asian aisles of supermarkets or in Indian grocers). Arrange the marinated squash over a large baking sheet or roasting pan, then roast for 25–30 minutes, or until cooked through, stirring every 10 minutes to ensure even roasting. Forbidden from eating meat because “all of that passion-giving, heat-giving food [was forbidden] – their life was seen as over when their husbands died”, these women “found really clever ways of creating flavour with very natural ingredients using just vegetables”. 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. But what that made you feel – and I think this is very true of many Indians – is that, honestly, you want to be liked.

Turning a side hustle into a thriving career is something more and more people are aspiring to following the pandemic.Nisha Katona is on a mission to preserve the authentic Indian cooking of her mother and grandmothers, translating it for a Western audience into recipes that are quick and easy to prepare, healthy and super tasty – perfect for today’s busy lives. Meat is something that is associated with brutality, and muscle flexing, and none of these are things that are respected within Hinduism.

She studied at Scarisbrick Hall School and then read law at Liverpool John Moores University, [7] where she met her future husband, Zoltán Katona. Star TV chef and restaurant owner Nisha Katona applies her trademark fresh, spice-packed and family-friendly modern Indian culinary style to vegan and veggie food. Giving up “earning good money, and a great life” working as a child protection barrister for two decades to pursue her dream of bringing authentic Indian to the British foodie scene, she opened the first Mowgli Street Food restaurant in Liverpool in 2014. She regularly appears as a guest chef on This Morning, [11] guest panelist on The Kitchen Cabinet on BBC Radio 4, and on both BBC News and Sky News as a guest expert on matters relating to business and hospitality.

Photograph: Alex Lake/The Observer Nisha Katona, chef-owner of Mowgli restaurants: ‘I rail against that “Yes, Chef! In a large bowl, combine the squash with all the other ingredients, except the lemon juice and coriander, and stir to combine.

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. When you’re cooking with vegetables, with pulses, you’re talking about 50p per head,” says the animal-loving chef, who has a menagerie of horses, goats and dogs at home. Hinduism, you see, suggests that the fierce energy used to digest heavy meats should be channelled into philosophy and deep thought, into fathoming how to make the world a better place. 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. Once the chillies have really softened, remove from the heat, stir in the ground panch phoron and transfer to a sterilized jar.While thousands of pubs and eateries were forced to close during the pandemic, the Mowgli chain remained intact, which Katona puts down to the regional locations of her restaurants – all but one of which are situated outside the capital. My parents were, as were many first generation immigrants, keen horticulturalists who grew spinach, beets, radishes, squashes . It is the Indian equivalent of a burger, with spicy mince and peas served in a bun piled with some tangy salad. Star TVchef and restaurant ownerNisha Katona applies hertrademark fresh, spice-packed and family-friendly modern Indian culinary style to vegan and veggie food.