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

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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 unique collection of recipes and stories from the Mowgli Street Food restaurants brings you the best of their beloved menu, and much more.

Make sure you cook longer as I think it would be easy to undercook as the gram batter looks done before it is. There’s something luxurious about serving up a whole, roasted cauliflower that has drunk in the hot, spicy marinade to become soft and yielding, but fiery in colour and flavour. Finish by splitting the pomegranate seeds into each pani puri, add a few fresh coriander leaves and a pinch of sev noodles. In 2014, barrister Nisha Katona, a dedicated curry evangelist, had a nagging obsession to create a restaurant serving the kind of food Indian people eat at home and on the street. And indulge in desserts, drinks and cocktails such as the Cardamom Custard Tart or a Sweet Delhi Diazepam.Pour 100ml/3½fl oz/scant ½ cup boiling water over the tamarind pulp and leave to soak for a further 15 minutes.

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. Here, aubergine/eggplant replaces the traditional mutton and soaks up the flavours of the sauce just as beautifully. When hot, add the drained potatoes and fry for 8 minutes, stirring regularly, until golden brown and crisp.Add the lentils, plus their soaking liquid, and 350ml/12fl oz/scant 11/2 cups of the boiling water to the pan. Leave the marinade for at least an hour - it's worth it as the fish really does pick up the flavour. Put the potatoes into a large bowl and add the red onion, chat masala, ground coriander, fresh coriander, green chilli pickle and salt and toss well until everything is fully combined. If you wanted to make this an even more hearty dish, you could serve it on a bed of warm whole grains.

From Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants by Nisha Katona.Next, fill each pani puri a third of the way with the tamarind water, then add 1 teaspoon of the green chilli pickle and fill the rest of the way up with the cumin yogurt. This is how I cook my roast potatoes at home too, but with a sprinkling of brown sugar and garlic purée. Add the salt and sugar and finish by stirring the butter through to create a thick and creamy sauce.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. Spoon equal amounts of the fried potatoes onto the Mowgli chutney, then carefully roll each roti tightly. When hot, add the red onion and red chilli and fry for 4 minutes or until the onion is soft and translucent. It is the Indian equivalent of a burger, with spicy mince and peas served in a bun piled with some tangy salad.

Rub the tandoori masala into the diced chicken then, in a separate large non-stick frying pan set over a medium-high heat, fry for 6 minutes or until the chicken starts to change colour and brown at the edges.