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

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

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

RRP: £25.00
Price: £12.5
£12.5 FREE Shipping

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These dishes convey the truth that real Indian food is extremely healthy, often vegan, and always packed with fresh flavour. Add the salt and sugar and finish by stirring the butter through to create a thick and creamy sauce. Blend the mixture with a hand-held/immersion blender until it turns into a smooth sauce, then set aside. Add the lentils, plus their soaking liquid, and 350ml/12fl oz/scant 11/2 cups of the boiling water to the pan. Stir the ground turmeric, chilli powder, salt, sugar, lemon juice and the canned tomatoes into the aubergine mix and fry for a further 6 minutes until the oil has started to split out of the tomatoes.

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. 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.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. This unique collection of recipes and stories from Nisha Katona’s Mowgli Street Food restaurants brings you the best of their beloved menu, and much more. From showstopping slaws to the ultimate Aloo Ghobi, Mother Butter Chicken to Calcutta Tangled Greens, each dish truly captures the smash-and-grab zing of Indian food.

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. She gave up her 20-year career in law (she had been the first female Indian barrister in Liverpool) to build Mowgli Street Food. Introducing someone to their first chat bomb became something of a cult culinary practice in Liverpool. Turn the heat down to low and add the cumin, coriander, cardamom, cinnamon, ground fenugreek, turmeric, chilli powder, tomato purée, canned tomatoes and Greek-style yogurt, stir well and cook for a further 5 minutes. Toss the drained potatoes with the chat masala, then add to the tamarind treacle sauce and toss vigorously until fully coated.If you wanted to make this an even more hearty dish, you could serve it on a bed of warm whole grains. 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. Whenever we brought chips into our home, if we turned our back on them, my mother would have done this chip butty thing to them.

This unique collection of recipes and stories from Nisha Katona's Mowgli Street Food restaurants brings you the best of their beloved menu, and much more. Nisha is making another curry house favourite for us today - chicken Dhansak, flavoured with garlic, ginger, tomatoes, cumin and garam masala. Either way, it is the perfect dessert for entertaining as it can be made ahead of time and is super easy. and the service is of unparallelled loveliness" --Giles Coren, The Times Magazine You may also be interested in. It is these kind of lob-in-a-pan-and-make-magic dishes that are packed with flavour and yet can be conjured up in minutes from sleeping ingredients that I find particularly satisfying.

She gave up her 20-year career as a full-time barrister to build Mowgli Liverpool and opened Manchester Mowgli less than a year later.



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