Admittedly I glossed over this section a little as I’m not a meat eater, but found my place a few pages over in The Hindu Kitchen , pages filled with vegetarian friendly plates and inspiration. In July 2021, Katona was selected to join the newly formed Hospitality Council, a team of leading industry experts assembled to deliver the government’s Hospitality Strategy. The dessert pages are filled with fantastic new approaches to the classics, the Mowgli rocky road with sweet cardamom and cinnamon is such a familiar treat but with subtle and exciting new flavours, wash these down with a masala tea or chai latte, the perfect sweet hit with the rich chocolate and dried fruits. Highlights such as the fiery gunpowder chicken and the rich Maa's lamb chops served on fried potatoes are comfortably in the Dishoom class. With my new found love for black cardamom, the Mowgli old-fashioned is unlike any old-fashioned you’ve ever tried, sweet, smoky and very potent.

Gunpowder Chicken from Mowgli Street Food by Nisha Katona - ckbk Gunpowder Chicken from Mowgli Street Food by Nisha Katona - ckbk

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

This cookbook finally spills the secrets of much-loved comfort dishes such as the Bacon Naan Roll, Okra Fries and Chicken Ruby. Dedicated to teaching us the ways of creating bountiful, nourishing meals to be shared, you’ll struggle not to be left yearning for each and every meal described as you leaf through the pages of this feel-good cookbook. She qualified as a barrister at the Inns of Court School of Law in 1996, and is a member of Lincoln's Inn. Ordinarily I would forego the sweet options and I tend not to be too adventurous with my drinks when I eat Indian food, I prefer a light and refreshing beer but the temptations of the final dessert and drinks chapters were particularly enticing.

Mother butter chicken recipe - Saga Mother butter chicken recipe - Saga

It is brilliant for when you have friends over – kids in particular love it (you can adjust the chilli level).There are now 6 Mowgli restaurants around the UK, beloved for their fresh and tasty Indian home cooking (and famous Chip Butties). Zingy and fresh, this brings out the best in the humble carrot and served alongside a spicy main is the perfect contrast. For those looking to cook a quick dinner for the family try out the Cambodian Mango Curry or the Japanese Aubergine Katsu.

Mowgli Street Food: Stories and recipes from the Mowgli

Many of you will already know the Mowgli name from their stylish restaurant at the Corn Exchange, but now, founder and creator Nisha is opening up the Mowgli kitchen to everyone in her latest book Mowgli Street Food . I used not the best quality fish (supermarket batch frozen) and I had to make sure it was defrosted drained and dried throughly.I used a very spicy garlic chilli chutney instead of the mowgli chutney on the roti and as a dip on the plate. Discover how to recreate their iconic Angry Bird, the signature flavours of the House of Lamb Curry, and of course, the secrets of the taste explosion that are Chat Bombs.

Mowgli Street Food - Cookbook Review | VIVA UK Lifestyle Magazine Mowgli Street Food - Cookbook Review | VIVA UK Lifestyle Magazine

Nisha Katona, founder of the famous Mowgli restaurants shares some of the most iconic recipes such as lamb curry, Fenugreek Kissed Fries and the wonderful Chaat Bombs - small crisp pastries filled with a special indian mixture that causes the perfect explosion of flavours when bitten into. 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.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. This isrealIndian food; the bright, fresh, light, herb- and spice-lifted food that Indians turn to each and every day. She is the first alumna of the university to become chancellor and replaces Sir Brian Leveson who became emeritus chancellor. While I am not a vegetarian or vegan, I, like many others, have wholeheartedly embraced the need to eat less meat and more veg, both for my own health and that of the planet”. When hot, add the mustard seeds and fry until they fizz and pop, then add the diced onions, ginger and garlic and fry for 6 minutes until the onions have softened and turned golden brown.