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

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Here, aubergine/eggplant replaces the traditional mutton and soaks up the flavours of the sauce just as beautifully. She gave up her 20-year career in law (she had been the first female Indian barrister in Liverpool) to build Mowgli Street Food. Place the cauliflower on the baking sheet and roast it in the oven for 45 minutes–1 hour, or until cooked through. I don’t know how authentic mine was to the recipe as the tandoori masala evaded me, so I subbed a home made version for the chicken marinade.

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. Nisha is making another curry house favourite for us today - chicken Dhansak, flavoured with garlic, ginger, tomatoes, cumin and garam masala. 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. Add the chopped aubergine and potato with the salt and stir together before adding the chopped tomatoes, tomato purée, spices and the sugar. 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.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. In a large non-stick frying pan set over a medium-high heat, add the tamarind treacle sauce and reduce by about a half until sticky and gloopy.

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. As per the other notes, I didn't have the tandoori masala paste (completely missed it on recipe), so used curry powder instead. 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. 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.

This unique collection of recipes and stories from Nisha Katona’s Mowgli Street Food restaurants brings you the best of their beloved menu, and much more. Introducing someone to their first chat bomb became something of a cult culinary practice in Liverpool.