Put the potatoes into a large bowl and add the red onion, chat masala, ground coriander, fresh coriander, green chilli pickle and salt and toss well until everything is fully combined. Food straight from the streets of India brought to you by Nisha Katona, the founder of Mowgli Street Food restaurants. The first Mowgli restaurant opened in Liverpool in late 2014, blowing away the critics and forming legions of fans. I only make this at home when we have guests, otherwise the uncompromising aromas waft up the drive and can frighten the neighbours.

These dishes convey the truth that real Indian food is extremely healthy, often vegan, and always packed with fresh flavour.

These fries are sweet, you don’t need many, but there is something so wrong yet so right about them.

The first Mowgli restaurant opened in Liverpool in late 2014, blowing away the critics forming legions of fans. Squeeze as much of the liquid as you can from the tamarind and add to the first batch of tamarind water. Add the chopped aubergine and potato with the salt and stir together before adding the chopped tomatoes, tomato purée, spices and the sugar. 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. Really tasty as a roast, with juices tipped over, although juices were very salty (maybe slightly reduce the salt?I used not the best quality fish (supermarket batch frozen) and I had to make sure it was defrosted drained and dried throughly. Discover how to recreate their iconic Angry Bird, the signature flavours of the House of Lamb Curry, and of course, the secrets of the taste explosion that are Chat Bombs. From the Mowgli Chip Butty to the iconic Yoghurt Chat Bombs, Mother Butter Chicken to Calcutta Tangled Greens, this is the definitive collection of over 100 of Mowgli's signature street food dishes to recreate at home.

Place the cauliflower on the baking sheet and roast it in the oven for 45 minutes–1 hour, or until cooked through. Finish by splitting the pomegranate seeds into each pani puri, add a few fresh coriander leaves and a pinch of sev noodles. Pour 100ml/3½fl oz/scant ½ cup boiling water over the tamarind pulp and leave to soak for a further 15 minutes. Add half of the chopped garlic, ginger and chilli into the marinade (save the rest for the cooking). Cover and simmer for a further 10–15 minutes, or until the lentils and vegetables are cooked and soft.It is brilliant for when you have friends over – kids in particular love it (you can adjust the chilli level). In a large saucepan set over a medium-high heat, add the chopped potatoes, salt and ground turmeric and cover with cold water.