Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants

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Recipes from Jess Elliot Dennison, who's appearing at Spot on my Apples festival in the East Neuk of Fife Add the sugar, salt and lemon juice to the pan and stir to combine then spoon the Dahl into serving dishes and garnish with the fresh chopped coriander before serving.

Food straight from the streets of India brought to you by Nisha Katona, the founder of Mowgli Street Food restaurants... Masala Omelette Wrap Indian dining tables will always have an onion and tomato salad. We usually pile a little heap of salt on the side of our plate and dip the tomato or onion into it and eat them as separate mouthfuls. Choose the best tomatoes you can for this salad.

Stir in the kale until wilted, then add the lemon juice and garam masala. Before serving, taste for seasoning, adding salt or sugar, as needed. Add more water if it’s looking a bit dry. In a large saucepan set over a medium-high heat, add the chopped potatoes, salt and ground turmeric and cover with cold water. Sprinkle over the chat masala, lemon juice and salt just before serving. Squeeze the lime over the salad and garnish with the green chilli to serve. Add all the ingredients, except the cauliflower, to a large mixing bowl. Mix well and taste for seasoning.

Place 4 ovenproof ramekins in a baking dish, then carefully divide the yogurt mixture among them. 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.Bring up to the boil, then reduce the heat to low and simmer for 8–10 minutes or until the potatoes become soft but still hold together. Place the cauliflower on the baking sheet and roast it in the oven for 45 minutes–1 hour, or until cooked through. A sharp knife or skewer should easily go all the way through the cauliflower with no resistance. Preheat the grill. Mix together the grated cheese, ground coriander, cumin, green chilli, red onion and coriander in a small bowl.