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

Product Information

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. Stir in the kale until wilted, then add the lemon juice and garam masala. Before serving, taste for seasoning, adding salt or sugar, as needed. Add more water if it’s looking a bit dry. L’Enclume up in the Lake District, that’s a real treat. There are very few Michelin-star places where I necessarily remember the things that I’ve eaten, but Simon Rogan’s L’Enclume is the dream. If you’ve ever eaten at a Mowgli restaurant, you’ll recognise the signature flavours of the Angry Bird, the House Lamb Curry and the delicious Chat Bombs. This book lets you recreate these iconic dishes at home, where you can impress guests with tempting starters like the Fenugreek Kissed Fries, eat more plant-based dishes like hearty dahls and the Calcutta Tangle Greens, and indulge in a whole range of desserts and drinks like Cardamom Custard Tart to a Sweet Delhi Diazepam. F ruity, nutty, creamy, sunshiny delight, this dish is a real lift to the senses. Make sure you get large, ripe mangoes for optimum flavour. It is easily doubled to serve four.”

This is a typical Bengali dessert. Baked yogurt is gently sweetened with a light tang and has a firm texture rather like cheesecake. For a pretty pink colour, try to find a genuine Indian rose syrup (in the Asian aisles of supermarkets or in Indian grocers). Other rose syrups will not give such a depth of colour, but will still taste wonderful. You can either make this in a large dish or in individual dishes. Either way, it is the perfect dessert for entertaining as it can be made ahead of time and is super easy.” Add the chopped ginger, garlic and green chilli, cook for 2–3 minutes, then add the ground spices, chilli powder, salt and sugar. Coffee: sometimes I want to cry when I smell a good bag of ground coffee. It reaches into my heart; coffee is my absolute drug. Kimchi tastes particularly fantastic with fried rice – just make sure you add it right at the end of cooking for a sweet and sour, spicy seasoning to the dish. When cool, place in the fridge and leave to set for at least 2 hours, or ideally overnight. Serve decorated with the chopped pistachios and dried rose petals.

Nisha Katona MBE is the creator of the much-loved Mowgli restaurant chain. She can regularly be found sharing her passion for simple, honest cookery on the TV and radio; including BBC’s Great British Menu and Saturday Kitchen; ITV’s This Morning; and an expert panellist on BBC Radio 4’s Kitchen Cabinet. Meanwhile, in a separate dry frying pan/skillet, toast the remaining panch phoron for 3–4 minutes, or until fragrant. Let cool, then blitz to a fine powder in a spice grinder or small food processor.

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.Arrange the marinated squash over a large baking sheet or roasting pan, then roast for 25–30 minutes, or until cooked through, stirring every 10 minutes to ensure even roasting. Serve garnished with lemon juice and coriander