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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The first Mowgli restaurant opened in Liverpool in late 2014, blowing away the critics and forming legions of fans.

This is different in that the spices are put directly on the chicken to marinade, then it's the chickpea flour coating - so you can really taste the spices.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.

Really tasty as a roast, with juices tipped over, although juices were very salty (maybe slightly reduce the salt? I used a very spicy garlic chilli chutney instead of the mowgli chutney on the roti and as a dip on the plate.

In 2014, barrister Nisha Katona had a nagging obsession to build a restaurant serving the kind of food Indians eat at home and on the street. I used not the best quality fish (supermarket batch frozen) and I had to make sure it was defrosted drained and dried throughly. I put the question out on Facebook as to why it was unpopular – had it been flavour, I would have pulled it off the menu.

This has some spice and whilst as deep and flavourful as the other it’s not creamy or soothing, but zingy, deep and intriguing.This is a twist on my Mowgli Lamb Keema (the original recipe of which can be found in Mowgli Street Food), swapping in veggie mince and serving it as the classic Indian street food known as keema pav. It is these kind of lob-in-a-pan-and-make-magic dishes that are packed with flavour and yet can be conjured up in minutes from sleeping ingredients that I find particularly satisfying. and the service is of unparallelled loveliness" --Giles Coren, The Times Magazine You may also be interested in.

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. 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. Hinduism, you see, suggests that the fierce energy used to digest heavy meats should be channelled into philosophy and deep thought, into fathoming how to make the world a better place.This is why Indians do not make these at home and instead street vendors become dedicated puri makers, making nothing else. Pour 100ml/3½fl oz/scant ½ cup boiling water over the tamarind pulp and leave to soak for a further 15 minutes. Having visited the two Mowgli restaurants when staying in Liverpool i was hoping there would be a way to copy their fabulous food, especially the fenugreek kissed fries and the sticky wings, now i can thanks to this book, each menu is so easy to follow and the pictures make you just want to cook, well worth a read.

  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
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