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

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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.

Unroll the pastry sheet and place on a lined baking sheet (you can use the paper the pastry came wrapped in for lining the sheet). Spread the cooled filling mixture over the surface of the pastry sheet, leaving a gap of about 2.5cm/lin around the edges. Sprinkle over the coriander and red chilli. To create a pretty effect, score the edges of the pastry sheet and brush with a little milk. Add the vinegar, sugar, bay and spices. Stir well to dissolve the salt. Cover the pan and leave for as much time as you have available, ideally 4–6 hours. The longer you pre-salt the cauli florets for, the more tender they will be when you grill them. Toss the drained potatoes with the chat masala, then add to the tamarind treacle sauce and toss vigorously until fully coated. The potatoes should have a glossy sheen. 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.F ruity, nutty, creamy, sunshiny delight, this dish is a real lift to the senses. Make sure you get large, ripe mangoes for optimum flavour. It is easily doubled to serve four.”

When hot add the fenugreek and fry until the nuggets turn a dark brown. Add the drained potatoes and fry, stirring regularly, for 10 minutes or until the potatoes are golden and crisp. Season with lemon juice and garnish with the chopped coriander before serving. Baked Rose Yogurt (SERVES 4) In a large bowl, combine the squash with all the other ingredients, except the lemon juice and coriander, and stir to combine. Leave to marinate for 15–30 minutes, or longer if you have the time. Meanwhile, preheat the oven to 180°C/350°F/gas mark 4. L’Enclume up in the Lake District, that’s a real treat. There are very few Michelin-star places where I necessarily remember the things that I’ve eaten, but Simon Rogan’s L’Enclume is the dream.

Finish by splitting the pomegranate seeds into each pani puri, add a few fresh coriander leaves and a pinch of sev noodles.

Lay each roti out on a flat work surface, then spread a tablespoon of the Mowgli chutney down the middle of each. Spoon equal amounts of the fried potatoes onto the Mowgli chutney, then carefully roll each roti tightly. Using a sharp knife cut each chip butty in half, then serve with the remaining fried potatoes.Following the success of the Mowgli restaurants, Nisha released a cookbook called ‘ Mowgli Street Food: Stories and Recipes from Mowgli Street Food Restaurant’. Published in 2018, the cookbook features some of her favourite and most successful recipes from the restaurant’s menus, as well as personal stories from Nisha’s journey as a restaurateur. Stir in the kale until wilted, then add the lemon juice and garam masala. Before serving, taste for seasoning, adding salt or sugar, as needed. Add more water if it’s looking a bit dry.