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

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Sprinkle over the chat masala, lemon juice and salt just before serving. Squeeze the lime over the salad and garnish with the green chilli to serve. Stir in the garam masala, cumin powder, ground turmeric and chilli powder and fry for around 30 seconds. Add the lamb mince and stir until it starts to turn brown, mixing well so that it is fully coated with the spices. 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.

Put the lentils, mango, chopped tomatoes, ground turmeric and 1 litre of boiling water into a large pan over a medium heat. Bring to the boil then reduce the heat to a simmer, cover the pan with a lid and leave to cook for 15 mins until lentils are soft. When the oil is hot, carefully fry the pani puri in small batches for a couple of minutes. Give each puri a little press with a slotted spoon until they puff up and turn golden brown.

Turn the heat down to low and add the beetroot, salt, sugar and lemon juice and continue to cook for 6 minutes or until the beetroot has just started to soften around the edges. Put the oil in a large heavy pan and set over a medium-high heat. When hot add the diced onion, ginger and garlic and fry for 8 minutes or until the onion has softened and turned golden brown. 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. Blend the mixture with a hand-held/immersion

In Eastern Europe it is tradition at New Year to have these whole-lentil dishes. I add a little more spice than my mother-in-law's original recipe calls for, but the extra oomph really works. The green discs of lentil represent little coins and a wish for wealth in the year ahead. This is a wonderful centrepiece to a meal, regardless of your guests needs, as it is both gluten-free and vegan, as well as filling and delicious. 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.Take the dough and divide into 40 equal-size portions. Roll each portion into 4cm/1½ inch circles, then place under a damp cloth and allow to rest for a further 5 minutes. Pour 100ml/3½fl oz/scant ½ cup boiling water over the tamarind pulp and leave to soak for a further 15 minutes. Squeeze as much of the liquid as you can from the tamarind and add to the first batch of tamarind water. This makes more tamarind water than you need for this recipe and extra can be stored in an airtight container in the refrigerator for up to 2 weeks. 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. Remove from the oil and drain on paper towels. The extra pani puri can be put in an airtight container and stored for up to five days.

I eat in Mowgli twice a day. I am forever in the kitchen looking at new permutations and combinations of what lies within to perk up my lunch. I found myself often going in to chat to the chefs, dipping the Fenugreek Kissed Fries into the sauce of the Tamarind Treacle Ribs. This is how this dish evolved, from my hungry childlike meddlings around the Mowgli hobs. These fries are sweet, you don’t need many, but there is something so wrong yet so right about them. And I bet they are the only Treacle Tamarind Fries on the planet. 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. 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.Crush the remaining mustard seeds in a pestle and mortar and add them to the beetroot mix, stirring until everything is fully mixed. Finish by splitting the pomegranate seeds into each pani puri, add a few fresh coriander leaves and a pinch of sev noodles. Place the bread on a baking sheet and toast on each side, taking care not to burn – toast the second side more lightly. Lay each roti out on a flat work surface, then spread a tablespoon of the Mowgli chutney down the middle of each. Spoon equal amounts of the fried potatoes onto the Mowgli chutney, then carefully roll each roti tightly. Using a sharp knife cut each chip butty in half, then serve with the remaining fried potatoes. Preheat the grill. Mix together the grated cheese, ground coriander, cumin, green chilli, red onion and coriander in a small bowl.

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. 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. 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. Recipes from Jess Elliot Dennison, who's appearing at Spot on my Apples festival in the East Neuk of FifeTo make the toastie, spoon the keema mix into the pre buttered bread, close the bread up to make a sandwich, and place in the toastie maker until done Add all the ingredients, except the cauliflower, to a large mixing bowl. Mix well and taste for seasoning. Add a couple of handfuls of chopped baby spinach and stir through the sauce to wilt for a few minutes. Heat the oil in a large pan over a medium heat, then add the cumin seeds and fry for a few seconds, until they are fragrant and have turned a deep golden brown. 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.