This is the food that Nisha Katona cooks at home: punchy and delicious recipes that take you from couch to curry in 30 minutes. As at Mowgli, the focus is on food that's big in flavour but also light, healthy and made from accessible ingredients, often using what's already in your cupboard or fridge. Tantalize your tastebuds with: "Quick Angry Tandoori" "Gingerbread Lamb Steaks" "Keema Toasties" "Indian Fish Finger Sandwiches" "Back of the Fridge Curry" "Million Dollar Green Dahl" Learn how to whip up these tasty and nutritious meals without fuss while juggling work and childcare in a chaotic working-from-home environment.

Make your friends and family say WOW! without having to spend hours in the kitchen or a fortune at the supermarket. Bold is all about big flavours, surprising ingredient combinations and incredible flavour twists to a collection of international classics, from family favourites to exciting and exotic dishes you may never have tried before, encouraging you to step out of your comfort zone and try something new. It's all part of Nisha’s philosophy of “Trust me, this works� – and you'll never cook the same way again. Discover max-flavour takes on classic home-cooking: Small Plates – try out "Bengali Hash Browns", "Figgy Meatloaf" and "Spiced Venison & Parsnip Potstickers" Big Plates – dig into "Crunchy-Nut Chicken Burgers", "Sticky Scrumpy, Maple & Anise BBQ Ribs" and "Spiced Amaretto Lamb Raan" Sweet Plates – tantalize your tastebuds with "Saffron & Orange Blossom Scones", "Plum & Tamarind Strudel" and "Peppery Pink Grapefruit Pavlovas" Bold is named after Nisha Katona's signature punchy cooking style, brave use of spicing and ingredient combinations, and in honour of the first of her hugely popular Mowgli Street Food restaurants, set up on 2014 on Bold Street, Liverpool.

In 2014, barrister Nisha Katona had a nagging obsession to build a restaurant serving the kind of food Indians eat at home and on the street. The first Mowgli restaurant opened in Liverpool in late 2014, blowing away the critics and forming legions of fans. The simple dishes of a Mowgli menu are a million miles away from the curry stereotype. This unique collection of recipes and stories from the Mowgli Street Food restaurants brings you the best of their beloved menu, and much more. Try delicious snacks such as Fenugreek Kissed Fries or a Masala Wrap, and spice up your dinner with a whole host of delicious dahls. 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. And indulge in desserts, drinks and cocktails such as the Cardamom Custard Tart or a Sweet Delhi Diazepam. From the Mowgli Chip Butty to the iconic Yogurt Chat Bombs, Mother Butter Chicken to Calcutta Tangled Greens, this is the definitive collection of Mowgli's signature street food dishes to recreate at home.

All the secrets to cook authentic family-style and takeaway favourite curries at home from Mowgli founder and curry evangelist Nisha Katona. 'Nisha's book is brilliant - stunning recipes' -- Tom Kerridge Beautiful, tasty, delicious food that I could eat every day. - Simon Rimmer Nisha's food is good for the soul - bowls of comfort and platefuls of joy. Her recipes are simple and utterly delicious -- Lorraine Kelly 'This is simply one of the best books on Indian food I've come across' -- ***** Reader review 'By far the best cookery book I've ever bought' -- ***** Reader review 'Every recipe has been a hit!' -- ***** Reader review *********************************************************************************************** Mowgli founder and 'curry evangelist' Nisha Katona shares all the secrets from her Indian family kitchen, passed down through the generations, so you can cook your favourite curries at home. Introducing her concept of the 'spice tree' - a simple infographic formula to show you which spices and ingredients go best together - Nisha will demonstrate how to get that authentic curry flavour every time. Discover new and inventive recipes that showcase the perfect flavour pairings of the Indian kitchen, including: *Steamed Bengali Trout *Salmon and Cauliflower Curry *Mackerel with Nigella and Tomato *Goan Fish Curry *Butter Chicken *Quail Masala *Railway Goat Curry *Spiced Ginger Lamb Raan *Green Dahl with Rhubarb and Ginger *Puy Lentils with Cardamom and Garam Masala *Peanut and Potato Powa With stunning photography, easy to follow recipes and accessible explanations of flavour pairings, this will change the way you approach Indian cuisine!

Environmentalists are calling for us to reduce our meat intake and Indian cuisine, being naturally healthy, flavoursome and meat-free, is fast becoming the go-to cuisine for modern families. 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. The book is organised by ingredient to be as useful as possible, and all the ingredients are easy to source. Once again, Nisha weaves her magic, conjuring up incredible flavours with just a handful of carefully paired ingredients. Chapter by chapter find out: * What to do with Roots * What to do with Beans * What to do with Squashes * What to do with Brassicas & Leafy Greens * What to do with Lentils & Other Grains *What to do with Fruits * What to do with Eggs and Dairy. There is one vegetarian chapter for eggs and dairy products; otherwise the book is largely vegan.