Meat Free Mowgli by Nisha Katona (Nourish, £25). Photography by Gareth Morgans.
Three Delicious Recipes From the Meat Free Mowgli Cookbook
Discovering delicious plant-based meals can be difficult, but these are the perfect recipes to try
Mowgli Soya Keema Pau
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. It is the Indian equivalent of a burger, with spicy mince and peas served in a bun piled with some tangy salad. It is brilliant for when you have friends over – kids in particular love it (you can adjust the chilli level). You can make the keema ahead of time, but add a splash of water when reheating.
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.
Chickpea Kati Rolls
Kati rolls were born in Kolkata and have become a popular street food that has started to spread further afield. On a basic level, they are filled flatbreads and fillings come in many shapes and forms, but I like this simple spiced chickpea/garbanzo bean topping wrapped up with some herbs, salad and plenty of piquant sauces. They are also delicious with a fried egg thrown into the mix!