Notes about Recipes in this book

• Mowgli chip butty

  • MilduraSO on December 08, 2021

    This was really really delicious. I could only find a recipe for the chip butty online but not the two chutneys so I had to make do. I used a very spicy garlic chilli chutney instead of the mowgli chutney on the roti and as a dip on the plate. I skipped the green chilli chutney altogether. It didn’t taste like anything was missing.

• Fenugreek kissed fries

  • joneshayley on August 17, 2021

    Gorgeous “chips” lovely with toppings and alongside the angry chicken. A hint of exotic flavours but not at all overpowering.

  • juleswilkes on February 25, 2026

    Lovely and easy. Pre Prepared in the morning and finished after work. Would try with new potatoes next time. Served with angry bird p52 and kachumber p138 plus raita and a roti

• Gunpowder chicken

  • etcjm on March 26, 2023

    My daughter chose to cook this. We used fillet so made sure the pieces of chicken were slightly bigger and not cooked for as long. We didn't use the chutney, but the extras of coriander, chilli and onion work really well. This is different in that the spices are put directly on the chicken to marinade, then it's the chickpea flour coating - so you can really taste the spices. We served with extra crunchy onion bhajis and a few dips. Really very good and will be done again.

• Mowgli sticky wings

  • etcjm on June 10, 2024

    Yum. They will look burnt, but they aren't..

• Angry roast chicken

  • joneshayley on August 17, 2021

    Brilliant - juicy and completely imbued with flavour. So delicious and fragrant. One of my favourite roast chickens.

  • mjes on September 08, 2021

    I concur that this is a superb roast chicken - the yogurt keeps it very moist, the eight or so spices give it lots of flavor without overpowering the chicken.

  • Lundbeckorsmith on June 11, 2023

    Needs at least 4 hours marinading time. Had to adjust cooking times as was slightly bigger chicken and ended up being slightly overcooked. Really tasty as a roast, with juices tipped over, although juices were very salty (maybe slightly reduce the salt??). Had with roast carrots and broccoli, with flavourings. Leftovers were slightly disappointing in level of flavour

• Angry bird

  • juleswilkes on February 25, 2026

    Lovely flavour and easy to do. Did remove the skin to make a bit healthier. Did result in being a bit dry so keep skin on or use a small spray of oil. Served with fenugreek fries p 28, kachumber p138, raita and a roti

• Fish pakoras

  • etcjm on January 16, 2023

    Decided on these because the batter is naturally gluten free. I used not the best quality fish (supermarket batch frozen) and I had to make sure it was defrosted drained and dried throughly. I didn't use the full amount of water in the batter and I used sparkling water. The result was very good. Make sure you cook longer as I think it would be easy to undercook as the gram batter looks done before it is. Chucked some onion rings in as well as there was batter left. Leave the marinade for at least an hour - it's worth it as the fish really does pick up the flavour.

• Tea-steeped chickpeas

  • coloresperanza on April 27, 2026

    This was delicious with complex and deep flavour. I added some lime juice at the end to lift it. However, it took far longer than the time stated in the recipe. Onions do not reach a nice dark brown in 8 minutes!

• Temple dahl

  • joneshayley on August 17, 2021

    As described this is pure and healthy, simple but deep flavours. We loved this as an accompaniment and will make it again.

• Green dahl

  • Anea25 on July 06, 2024

    a good dahl didn't really taste the rhubarb in it

• Black dahl

  • joneshayley on February 22, 2022

    As good as the dishoom version, but different to. This has some spice and whilst as deep and flavourful as the other it’s not creamy or soothing, but zingy, deep and intriguing. I think I may prefer this one?

• Red lentil and spinach dahl

  • etcjm on June 10, 2024

    Very comforting. Easy to do. I enjoyed the spinach addition to give it a different texture.

• Kohlrabi and ginger curry

  • Anea25 on July 08, 2024

    This one was a bit disappointing. (way) too much water so I had to cook it for much longer which made the kohlrabi mushy. The flavor was otherwise nice.

• Calcutta tangled greens

  • etcjm on June 10, 2024

    Very good indeed. Easy. Use a big pan - you need it. You can then transfer when serving.

  • catmummery on November 03, 2024

    like all the best recipes, you can't understand how it can taste so good with so few ingredients. v v good indeed.

  • catmummery on April 03, 2026

    on repeat - so easy, super tasty. and go with everything. Yum

• House lamb curry

  • joneshayley on August 18, 2021

    Beautiful rich curry. Fragrantly spicy and sweet.

  • Cochise on December 13, 2021

    Gorgeous curry with a nice balance of spice, sweet and salt. Will definitely repeat.

  • kkmatti on January 16, 2024

    Lamb is very expensive where I live so I used beef. I didn't have any prunes, so I substituted dates. Despite all of these substitutions, this curry turned out delicious.

  • Beth891 on June 16, 2024

    I made a few changes, 600g of diced lamb rump, no chilli and added full tin of tomatoes and chickpeas and added a couple of sweet potatoes and some peas for extra veg and didn't add salt (cooking but a toddler and low salt diet adult) but otherwise followed the recipe. It needed an extra 30 mins so the lamb was properly soft. Seasoned at the table and it was delicious! I'd definitely make again. With the extra veg it made enough to feed 4-5 adults and one toddler.

• Agra ginger chicken

  • catmummery on June 28, 2025

    delicioius supper - quite delicate spicing; didn't take too long, definitely good supper dish

• Mother butter chicken

  • joneshayley on February 22, 2022

    Really good, Sophie particularly loved this. I don’t know how authentic mine was to the recipe as the tandoori masala evaded me, so I subbed a home made version for the chicken marinade. Either way it’s a lovely mild but flavour filled dish.

  • FJT on July 24, 2022

    Lovely recipe! 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. I also cut back on the butter by about a third and my husband didn’t notice! Looking forward to being able to make it again with all the right spices.

  • etcjm on January 16, 2023

    As per the other notes, I didn't have the tandoori masala paste (completely missed it on recipe), so used curry powder instead. Didn't seem to affect the dish and I was rather surprised it turned out as well as it did. I have another go to recipe for this dish and it normally takes a lot longer! Very saucy, which the family liked. Pretty good for a quick dish and I would buy the paste to try it again.

  • Beth891 on April 17, 2026

    Pretty tasty! It doesn't take too long to make (other recipes have you marinading the chicken but not this one) and it had a good flavour. I'd add the full amount of butter next time (I only added about half) as I think it would have tasted even better with it. One to make again.

• House chicken curry

  • montecristo99 on December 11, 2020

    Excellent. This was easy to prep, and the chicken came out wonderfully tender.

  • samkuchen on March 17, 2026

    Sensational. New go-to chicken curry recipe.

  • FJT on May 22, 2026

    Really easy, tasty curry with just the right amount of heat. So often coconut milk-based curry recipes can be a little bland, but this wasn’t. Definitely making this recipe again.

• Mowgli black cardamom rice

  • juleswilkes on February 18, 2026

    This is a lovely simple rice dish to make alongside a curry. I love the additional flavour profile from the black cardamon

• Kachumber

  • juleswilkes on February 25, 2026

    A lovely simple recipe. I added the lime juice to the sliced onions, alongside some dried mint about an hour pre eating, which allowed he onions to mellow a bit. Added everything else at serving time. Used a whole green and red pepper but not sprouting beans or sweetcorn Served with angry chicken p52, fenugreek fries p28 plus raita and a roti. Most pre prepared to finish quickly after work

• Carrot salad

  • joneshayley on August 17, 2021

    A refreshing and new way for a carrot side. Zingy and fresh, this brings out the best in the humble carrot and served alongside a spicy main is the perfect contrast.

  • cleone_r2nbf9 on May 26, 2026

    Very easy with a food processor. Added spring onions as I had them to use up and went well

• Eat Your Books

  Barrister turned restaurant chef, Nisha, delivers signature dishes from her Mowgli empire.

  Full review