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

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

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

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Add the drained potatoes and fry, stirring regularly, for 10 minutes or until the potatoes are golden and crisp. If you wanted to make this an even more hearty dish, you could serve it on a bed of warm whole grains. These fries are sweet, you don’t need many, but there is something so wrong yet so right about them. Toss the drained potatoes with the chat masala, then add to the tamarind treacle sauce and toss vigorously until fully coated. 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.

When hot, add the red onion and red chilli and fry for 4 minutes or until the onion is soft and translucent. Really tasty as a roast, with juices tipped over, although juices were very salty (maybe slightly reduce the salt? 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. When hot, add the panch phoron and fry until they start to crackle, then add the red chilli and aubergines and, turning the heat down to low, partially cover and cook for 10 minutes or until the aubergines are golden brown and tender. It is brilliant for when you have friends over – kids in particular love it (you can adjust the chilli level).Aubergine/eggplant is India’s best-loved vegetable and the reason for this, my Maa and I reckon, is because it is the closest many Indians get to that meat texture. 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. Publishers Text This is real Indian food; the bright, fresh, light, herb- and spice-lifted food that Indians eat in their own homes. Nisha’s April cookbook- Mowgli: Stories and recipes from the Mowgli Street Food restaurants– turns conventional curry stereotypes on their heads.

Nisha is making another curry house favourite for us today - chicken Dhansak, flavoured with garlic, ginger, tomatoes, cumin and garam masala. For a pretty pink colour, try to find a genuine Indian rose syrup (in the Asian aisles of supermarkets or in Indian grocers).The Indian chip butty is one of my favourite dishes that is enjoyed by the whole family , perfect comfort food and the butter.

I used not the best quality fish (supermarket batch frozen) and I had to make sure it was defrosted drained and dried throughly.

When cooked through, put the potatoes in a large bowl and toss with the red onion, red chilli, fresh coriander and green chilli pickle until everything if fully coated.

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