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

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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.” 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. Add the paneer and cook for 3–4 minutes, or until starting to colour all over, then add the diced mango, cashews, coconut cream and measured water. Cover with the pan lid and simmer for 6–8 minutes, or until the paneer is cooked through, adding a splash more water if needed.

Add the chopped ginger, garlic and green chilli, cook for 2–3 minutes, then add the ground spices, chilli powder, salt and sugar.Return the pan to a low heat and let the mixture cook down for 20–30 minutes, or until the chillies have really softened. Place the cauliflower on the baking sheet and roast it in the oven for 45 minutes–1 hour, or until cooked through. A sharp knife or skewer should easily go all the way through the cauliflower with no resistance. Katona is the author of five cookbooks: Pimp My Rice, The Spice Tree, The Mowgli Street Food: Authentic Indian Street Food, The 30-Minute Mowgli and Meat Free Mowgli. She regularly appears on television and radio including the BBC, ITV, Channel 4, Channel 5, Food Network and Radio 4's The Kitchen Cabinet. We bring a selection of exciting competition opportunities to our readers online and hope you enjoy getting involved. 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.

Nisha Katona, MBE (born 23 October 1971) is a British chef and TV presenter. She is the founder of Mowgli Street Food restaurants and the Mowgli Trust charity, a food writer and television presenter. She was a child protection barrister for 20 years. 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. On 13 July 2021, Katona was one of the professional chefs on ITV's Cooking with the Stars. In the six-part series, she trained her celebrity partner, Harry Judd, in preparing dishes which were then judged. In the final episode, Judd was named the winner. [14] In July 2021, Katona was selected to join the newly formed Hospitality Council, a team of leading industry experts assembled to deliver the government’s Hospitality Strategy. [6] The strategy aims to help hospitality firms to re-open, recover and become more resilient following the COVID pandemic.

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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. Ross, Julian (7 September 2018). "Wireless Social's Woman Entrepreneur of the Year". Wireless Social. Archived from the original on 29 September 2018 . Retrieved 7 March 2023. Jones, Emma-Louise (20 February 2020). "UK's best pubs & restaurants revealed at the Casual Dining Awards 2020". Casual Dining Show (Press release) . Retrieved 4 May 2021.

Katona worked full-time as a barrister [9] in Chavasse Court Chambers in Liverpool. In 2008, the Department of Culture, Media and Sport appointed her as a trustee of National Museums Liverpool where she sat on the full board, along with audit and marketing. In 2009, the Cabinet Office appointed her Ambassador for Diversity in Public Appointments. I worked as a barrister on domestic violence for 20 years and the mantra of abusers was: “I shout because I care. I shout because I’m a perfectionist.” And that’s the mantra in many professional kitchens. There is nothing attractive about that. I rail against that “Yes, Chef!” military discipline. It’s pernicious and it needs to change. Giulia Rhodes (14 March 2014). "Nisha Katona: a great judge of flavour". The Daily Telegraph . Retrieved 13 November 2017. Lynch, Andrew (29 April 2018). "Maserati Top 100: People's choice". The Sunday Times . Retrieved 28 September 2018. Tom Kerridge, Nisha Katona and Ed Gamble announced as new judging panel on BBC Two's Great British Menu" (Press release). BBC Media Centre. 6 September 2021 . Retrieved 6 September 2021.

Lauren Morris (13 July 2021). "Cooking with the Stars celebrity line-up: Meet the ITV show's famous contestants and chefs". Radio Times . Retrieved 7 March 2023. If I’ve got happy chefs, you taste it in the food. If you’ve got happy servers, you see it in the service. At Mowgli, if you get a dog, you get “pupternity leave”, a full week of completely flexible working. You have a day off for your child’s first day of school, you have your birthday off. We send 40 to 50 members of our team to India every year: we pay them to live in villages and help with female entrepreneurship and sustainability projects. As a result, we’ve got 700 jobs and only four vacancies. Meat Free Mowgli– I’m such a fan of Nisha Katona’s recipes, so I was delighted to learn that she has another new book. Meat Free Mowgli was published at the end of last year, but I thought January the perfect time to tell you about it, as so many of us are trying to cut down on our meat consumption – and quite a few are vegetarian already and/or perhaps following Veganuary. As Nisha herself says in the introduction of the book: “Indian food is the perfect go-to cuisine for the modern family who want to eat less meat. And thus, the idea for Meat Free Mowgli was born – a collection of simple, plant-based meals in the Mowgli style we know and love.” And many Indian recipes are vegan anyway, but not necessarily by design. Celine Byford (11 August 2021). "Celebrity MasterChef: Who is Nisha Katona?". Reality Titbit . Retrieved 29 October 2021. In a large bowl, combine the squash with all the other ingredients, except the lemon juice and coriander, and stir to combine. Leave to marinate for 15–30 minutes, or longer if you have the time. Meanwhile, preheat the oven to 180°C/350°F/gas mark 4.