If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine. Squeeze as much of the liquid as you can from the tamarind and add to the first batch of tamarind water.

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. Taken from Mowgli: Street Food by Nisha Katona, this staple dish is a firm favourite in South Asian households!I used not the best quality fish (supermarket batch frozen) and I had to make sure it was defrosted drained and dried throughly.

I had to substitute a few spices as I’m running my spice cupboard down before an international move, so I won’t rate this. Roll each portion into 4cm/1½ inch circles, then place under a damp cloth and allow to rest for a further 5 minutes. While I am not a vegetarian or vegan, I, like many others, have wholeheartedly embraced the need to eat less meat and more veg, both for my own health and that of the planet”. These dishes convey the truth that real Indian food is extremely healthy, often vegan, and always packed with fresh flavour.Aubergine/eggplant is India’s best-loved vegetable and the reason for this, my Maa and I reckon, is because it is the closest many Indians get to that meat texture. The dough has to be exactly the right density and needs to be dry enough to form a tight, waterproof final fry. Add the drained potatoes and fry, stirring regularly, for 10 minutes or until the potatoes are golden and crisp. Zingy and fresh, this brings out the best in the humble carrot and served alongside a spicy main is the perfect contrast.

I found myself often going in to chat to the chefs, dipping the Fenugreek Kissed Fries into the sauce of the Tamarind Treacle Ribs. Highlights such as the fiery gunpowder chicken and the rich Maa's lamb chops served on fried potatoes are comfortably in the Dishoom class. Try "Chicken Chive Koftas" or "Spicy Coleslaw Chicken Bowl", "Speedy Lamb Curry" or "Tamarind Treacle-Glazed Pork", "Ginger Garlic Mussels" or "Popcorn Prawns", "Fridge Veg Curry" or "Rice Krispies Bel Puri", "Keema Toasties" or "Million-dollar Green Dahl". 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.Pour 100ml/3½fl oz/scant ½ cup boiling water over the tamarind pulp and leave to soak for a further 15 minutes. Nisha is making another curry house favourite for us today - chicken Dhansak, flavoured with garlic, ginger, tomatoes, cumin and garam masala.

In a large saucepan set over a medium-high heat, add the chopped potatoes, salt and ground turmeric and cover with cold water. I only make this at home when we have guests, otherwise the uncompromising aromas waft up the drive and can frighten the neighbours. Cover and simmer for a further 10–15 minutes, or until the lentils and vegetables are cooked and soft.This is why Indians do not make these at home and instead street vendors become dedicated puri makers, making nothing else. Add half of the chopped garlic, ginger and chilli into the marinade (save the rest for the cooking). When Nisha started sharing her ideas for a new cookery book encapsulating this approach on her Mowgli Instagram channel during the spring 2020 lockdown, she was thrilled by the hugely positive response.