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

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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. Take the dough and divide into 40 equal-size portions. Roll each portion into 4cm/1½ inch circles, then place under a damp cloth and allow to rest for a further 5 minutes. I eat in Mowgli twice a day. I am forever in the kitchen looking at new permutations and combinations of what lies within to perk up my lunch. I found myself often going in to chat to the chefs, dipping the Fenugreek Kissed Fries into the sauce of the Tamarind Treacle Ribs. This is how this dish evolved, from my hungry childlike meddlings around the Mowgli hobs. These fries are sweet, you don’t need many, but there is something so wrong yet so right about them. And I bet they are the only Treacle Tamarind Fries on the planet. Stir in the garam masala, cumin powder, ground turmeric and chilli powder and fry for around 30 seconds. Add the lamb mince and stir until it starts to turn brown, mixing well so that it is fully coated with the spices.

Add the lentils, ground turmeric, garam masala, ground cumin and chopped tomatoes to the pan and stir to combine. Remove from the oil and drain on paper towels. The extra pani puri can be put in an airtight container and stored for up to five days.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. This is a Mowgli favourite. What makes it so addictive is the tang of the tandoori dressing marinade. I only make this at home when we have guests, otherwise the uncompromising aromas waft up the drive and can frighten the neighbours.” INGREDIENTS

Indian dining tables will always have an onion and tomato salad. We usually pile a little heap of salt on the side of our plate and dip the tomato or onion into it and eat them as separate mouthfuls. Choose the best tomatoes you can for this salad. This is basically the Mowgli Angry Bird, but plant-based. 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. You could serve it with some turmeric-rubbed roast potatoes and my Indian Green Chopped Salad. It’s also lovely served with a simple lemon-dressed green salad and a raita. If you wanted to make this an even more hearty dish, you could serve it on a bed of warm whole grains. It’s very versatile, so make it your own. In a jug, mix together the Greek yogurt and condensed milk until well combined without any lumps, then add the rose syrup and vanilla extract. Add a couple of handfuls of chopped baby spinach and stir through the sauce to wilt for a few minutes. 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. Roll tightly, slice in half at an angle and serve immediately.Meanwhile, heat the oil in a large, wide pan that has a lid over a medium heat. When hot, add the cinnamon and stir for 30 seconds, or until fragrant, then add the red onion. Cook for 4–5 minutes, then stir in the garlic and ginger paste and cook for a further minute. Add the chopped aubergine and potato with the salt and stir together before adding the chopped tomatoes, tomato purée, spices and the sugar. Cover with the pan lid and cook for 8–10 minutes, or until the vegetables start to soften.