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. Bring up to the boil, then reduce the heat to low and simmer for 8–10 minutes or until the potatoes become soft but still hold together. Pour enough boiling water into the baking dish to come halfway up the sides of the ramekins, then cover the dish tightly with kitchen foil. Cover and simmer for a further 10–15 minutes, or until the lentils and vegetables are cooked and soft.

She gave up her 20-year career in law (she had been the first female Indian barrister in Liverpool) to build Mowgli Street Food. 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”. I found myself often going in to chat to the chefs, dipping the Fenugreek Kissed Fries into the sauce of the Tamarind Treacle Ribs.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. 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. This is a vegetarian take on the classic Parsi dish of meat (usually mutton) cooked in a lentil and vegetable base, known as dhansak. 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. All the recipes are meals that range from light lunches to substantial dinners; all you need to do is accompany them with one of the simple sides suggested in the introduction, which could be rice, noodles, potatoes or a chapati wrap.

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.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 red onion and red chilli and fry for 4 minutes or until the onion is soft and translucent. This is the food that real people want: tasty and nutritious meals they can whip up without fuss while juggling work and childcare in an often chaotic working-from-home environment.