Meat Free Mowgli: Simple & Delicious Plant-Based Indian Meals

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For the chutney, put all the ingredients except the salt into a blender and pulse until a smooth paste forms. Season with salt to your liking. The chutney will keep in the fridge for up to 3 days When hot add the fenugreek and fry until the nuggets turn a dark brown. Add the drained potatoes and fry, stirring regularly, for 10 minutes or until the potatoes are golden and crisp. In a large saucepan set over a medium-high heat, add the chopped potatoes, salt and ground turmeric and cover with cold water. No Indian would fry potatoes without first rubbing them with turmeric. Turmeric is a deep earthy flavoured root, ground to make a golden yellow powder. This spice adds to the earthiness of potatoes, which makes them taste sweeter and richer. I add fenugreek as it lifts them to another spicy level. This is how I cook my roast potatoes at home too, but with a sprinkling of brown sugar and garlic purée.

When you’re ready to cook, preheat the oven to 200°C/gas mark 6 and line a baking sheet with baking parchment. Season with lemon juice and garnish with the chopped coriander before serving. Baked Rose Yogurt (SERVES 4) The book is organised by ingredient to be as useful as possible, and all the ingredients are easy to source. Once again, Nisha weaves her magic, conjuring up incredible flavours with just a handful of carefully paired ingredients. Chapter by chapter find out: * What to do with Roots * What to do with Beans * What to do with Squashes * What to do with Brassicas & Leafy Greens * What to do with Lentils & Other Grains *What to do with Fruits * What to do with Eggs and Dairy. There is one vegetarian chapter for eggs and dairy products; otherwise the book is fully vegan. Add the chopped ginger, garlic and green chilli, cook for 2–3 minutes, then add the ground spices, chilli powder, salt and sugar. 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.Heat the remaining oil until hot, then pour it over the chillies in the jar until they are submerged. Stir in the lemon juice, seal and leave to cool. Store in the refrigerator for up to 6 weeks.

The mad thing is my favourite food is sushi. It’s the subversiveness in me: you’d never have raw fish in India, there’s no way. I like the really good, filthy, proper sushi, like sea urchin – the weirder the better, frankly.

In a large saucepan set over a medium-high heat, add the chopped potatoes, salt and ground turmeric and cover with cold water. 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. Drain well and set aside.

Preheat the oven to 180°C/350°F/gas mark 4. Bring a kettle of water to the boil. 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 all the ingredients, except the cauliflower, to a large mixing bowl. Mix well and taste for seasoning.

Heat 3 tbsp of the oil in a saucepan over a medium–low heat. When hot, add half of the panch phoron and let it sizzle briefly. Be careful not to let it burn or it will taste bitter. Remove from the heat and add the chopped green chillies, turmeric and salt. Beware of spluttering!

Following the success of the Mowgli restaurants, Nisha released a cookbook called ‘ Mowgli Street Food: Stories and Recipes from Mowgli Street Food Restaurant’. Published in 2018, the cookbook features some of her favourite and most successful recipes from the restaurant’s menus, as well as personal stories from Nisha’s journey as a restaurateur. 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.