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

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I worked as a barrister on domestic violence for 20 years and the mantra of abusers was: “I shout because I care. Appearances have been on Lorraine, Sunday Brunch, [10] Secret Chef, My Kitchen Rules, My Spice Kitchen and her own Indian food travelogue for the BBC, Recipes that made me.

Kati rolls were born in Kolkata and have become a popular street food that has started to spread further afield.When you’re cooking with vegetables, with pulses, you’re talking about 50p per head,” says the animal-loving chef, who has a menagerie of horses, goats and dogs at home. This is a twist on my Mowgli Lamb Keema (the original recipe of which can be found in Mowgli Street Food), swapping in veggie mince and serving it as the classic Indian street food known as keema pav. 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.

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. Place the cauliflower on the baking sheet and roast it in the oven for 45 minutes–1 hour, or until cooked through. Meat Free Mowgli is organised by ingredient to be as useful as possible, and all the ingredients are easy to source. Turning a side hustle into a thriving career is something more and more people are aspiring to following the pandemic.Forbidden from eating meat because “all of that passion-giving, heat-giving food [was forbidden] – their life was seen as over when their husbands died”, these women “found really clever ways of creating flavour with very natural ingredients using just vegetables”. 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 classic Mowgli style, founder of the restaurant chain Nisha Katona MBE, shows us how to make simple yet delicious meat-free meals packed with colour, excitement and oomph. Every day is a school day with Nisha Katona, who is animatedly talking about the reasons why vegetable-focused dishes are so prominent in Indian cookery.

They thought, ‘We need to find peaceful ways of conflict resolution, and meat gets your blood up, it’s passion-inducing and hard to digest’. Nisha Katona is on a mission to preserve the authentic Indian cooking of her mother and grandmothers, translating it for a Western audience into recipes that are quick and easy to prepare, healthy and super tasty – perfect for today's busy lives. Katona – the daughter of a Hindu Brahmin priest – who has just released her latest cookbook, Meat Free Mowgli, is something of a trailblazer herself. This is a vegetarian take on the classic Parsi dish of meat (usually mutton) cooked in a lentil and vegetable base, known as dhansak.On 16 March 2021, she was a guest judge in the semi-final of Interior Design Masters, in which the designers made over a pair of restaurants in Hebden Bridge. Add the chopped ginger, garlic and green chilli, cook for 2–3 minutes, then add the ground spices, chilli powder, salt and sugar. It is brilliant for when you have friends over – kids in particular love it (you can adjust the chilli level). It is the Indian equivalent of a burger, with spicy mince and peas served in a bun piled with some tangy salad.