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

Product Information

On 10 August 2021, Katona appeared as a guest chef on BBC 1's Masterchef, challenging four celebrities to cook an Indian recipe from her menu. [15] Place 4 ovenproof ramekins in a baking dish, then carefully divide the yogurt mixture among them. Pour enough boiling water into the baking dish to come halfway up the sides of the ramekins, then cover the dish tightly with kitchen foil. On 14 February 2021, a 10-part culinary travel series presented by Katona called A Taste of Italy was premiered on Channel 4 and More 4. [12] Add all the ingredients, except the cauliflower, to a large mixing bowl. Mix well and taste for seasoning. Discover how to recreate the iconic Angry Bird, the signature flavours of the House Lamb Curry, and of course, the secrets of the taste explosion that are Chat Bombs.

Mowgli Cookbook - Mowgli Street Food

Winners 2018". Retailers' Retailer Awards. William Reed Business Media Ltd. Archived from the original on 22 March 2018 . Retrieved 7 March 2023. Add the lentils, plus their soaking liquid, and 350ml/12fl oz/scant 11/2 cups of the boiling water to the pan. Cover and simmer for a further 10–15 minutes, or until the lentils and vegetables are cooked and soft. Keep an eye on the water level and don’t let it get too dry. This is a vegetarian take on the classic Parsi dish of meat (usually mutton) cooked in a lentil and vegetable base, known as dhansak. The Parsi community originally migrated from Persia to India, settling on the coast of Gujarat. Their cuisine still heavily reflects their ancient Persian origins. Hearty and comforting, a good dhansak should be spicy, tangy and a little sweet. Here, aubergine/eggplant replaces the traditional mutton and soaks up the flavours of the sauce just as beautifully. It can easily be eaten on its own or with some chapatis and brown rice. A simple kachumber (onion and cucumber salad) makes a perfect side dish. 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.Evans, Peter. "How I Made It: Nisha Katona, founder of Mowgli". The Times . Retrieved 26 February 2018. New Hospitality Council to guide the sector's recovery". HM Government . Retrieved 18 October 2021. 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.

Mother butter chicken recipe - Saga Mother butter chicken recipe - Saga

a b Evans, Peter. "How I Made It: Nisha Katona, founder of Mowgli". The Sunday Times. ISSN 0140-0460 . Retrieved 2 July 2021.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. On 6 September 2021, it was announced that Katona would be one of the members of the new judging panel of Great British Menu joining the former champion Tom Kerridge and the comedian and food podcaster Ed Gamble. [16] Books [ edit ] This is basically the Mowgli Angry Bird, but plant-based. There’s something luxurious about serving up a whole, roasted cauliflower that has drunk in the hot, spicy marinade to become soft and yielding, but fiery in colour and flavour. You could serve it with some turmeric-rubbed roast potatoes and my Indian Green Chopped Salad. It’s also lovely served with a simple lemon-dressed green salad and a raita. If you wanted to make this an even more hearty dish, you could serve it on a bed of warm whole grains. It’s very versatile, so make it your own. Put the oil in a large heavy saucepan set over a medium-high heat. When hot, add the cumin seeds and green chilli and fry until the cumin seeds turn a deep golden brown and become fragrant. Turn the heat down to low and add the cubed potato, then cook gently for 8 minutes until it starts to soften at the edges.