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

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Discover how to recreate the iconic Angry Bird, the signature flavours of the House Lamb Curry, and of course, the secrets of the taste explosion that are Chat Bombs. There are now 6 Mowgli restaurants around the UK, beloved for their fresh and tasty Indian home cooking (and famous Chip Butties). 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. I used not the best quality fish (supermarket batch frozen) and I had to make sure it was defrosted drained and dried throughly.

Take your chapati and spoon on the Mowgli chutney, then carefully slide the cooked omelette out of the pan and on top of the chapati.Highlights such as the fiery gunpowder chicken and the rich Maa's lamb chops served on fried potatoes are comfortably in the Dishoom class. Having visited the two Mowgli restaurants when staying in Liverpool i was hoping there would be a way to copy their fabulous food, especially the fenugreek kissed fries and the sticky wings, now i can thanks to this book, each menu is so easy to follow and the pictures make you just want to cook, well worth a read. Raised the daughter of a Hindu Brahmin priest, there was always a fug of disdain in our house for meat eating. Extremely healthy, beautifully simple and packed with fresh flavour, it's not your parents' Indian food.

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. Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants, by Nisha Katona is out now © Nourish Books, 2018. I found myself often going in to chat to the chefs, dipping the Fenugreek Kissed Fries into the sauce of the Tamarind Treacle Ribs.

We can go a couple of days on bangers and mash but then we start to sneak adulterants into our grub to get that spice hit. In classic Mowgli style, founder of the restaurant chain Nisha Katona MBE, shows us how to make simple yet delicious meat-free meals packed with colour, excitement and oomph. Liverpudlian child-protection barrister, Nisha Katona, opened the first Mowgli Street Food in Liverpool in 2014.

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. As per the other notes, I didn't have the tandoori masala paste (completely missed it on recipe), so used curry powder instead. Publishers Text This is real Indian food; the bright, fresh, light, herb- and spice-lifted food that Indians eat in their own homes. Roll each portion into 4cm/1½ inch circles, then place under a damp cloth and allow to rest for a further 5 minutes. Really tasty as a roast, with juices tipped over, although juices were very salty (maybe slightly reduce the salt?When hot, add the red onion and red chilli and fry for 4 minutes or until the onion is soft and translucent. To make the tamarind water, place the tamarind into a bowl and pour over 250ml/9fl oz/1 cup of boiling water. When hot add the diced onion, ginger and garlic and fry for 8 minutes or until the onion has softened and turned golden brown. We’re sharing this easy Mother Butter Chicken recipe with you from Nisha’s April cookbook- Mowgli: Stories and recipes from the Mowgli Street Food restaurants. Lay each roti out on a flat work surface, then spread a tablespoon of the Mowgli chutney down the middle of each.

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