Nisha Katona gave up her life as full-time barrister to become a curry evangelist and founder of Mowgli Street Food. She can be seen sharing her passion for simple, honest cookery on the BBC, ITV, Channel 4 and BBC Radio 4.

House Chicken Curry from Mowgli Street Food by Nisha Katona

Ingredients: cumin seeds; potatoes; green chillies; coriander sprigs; breadcrumbs; vegetable oil; onions; minced lamb; fresh ginger; chilli powder; ground coriander; ground cumin; garam masala This unique collection of recipes and stories from Nisha Katona's Mowgli Street Food restaurants brings you the best of their beloved menu, and much more. Ingredients: lamb chops; yogurt; ground cumin; paprika; ground cloves; green cardamom pods; ground fenugreek; turmeric; lemons; garlic; fresh ginger Very overated, not worth the money .. portion sizes are terrible ye get more in a microwave meal in any supermarketIngredients: onions; fresh ginger; garlic; cumin seeds; garam masala; ground cumin; ground coriander; turmeric; chilli powder; canned chopped tomatoes; cauliflower; eggs 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.

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Ingredients: cumin seeds; green chillies; potatoes; cauliflower; turmeric; ground coriander; English mustard; chilli powder Ingredients: whitebait; limes; turmeric; chilli powder; ground cumin; fresh ginger; garlic; gram flour; rice flour 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/immersionI paid the bill in full which included the charity donation and the 10.% service charge only because I did not... want the charity or the hard working staff not to lose out. 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.