Add the chopped ginger, garlic and green chilli, cook for 2–3 minutes, then add the ground spices, chilli powder, salt and sugar. In a large mixing bowl combine the semolina, flour, soda water and salt. Mix until it forms a stiff dough, then knead well for 5 minutes. Rest under a damp cloth for 15 minutes.

Remove from the oil and drain on paper towels. The extra pani puri can be put in an airtight container and stored for up to five days. To make the tamarind water, place the tamarind into a bowl and pour over 250ml/9fl oz/1 cup of boiling water. Leave to soak for 15 minutes. Using a fork mash the tamarind to a pulp, then strain the water into a clean bowl. Heat the sesame oil in a wok over a high heat, add the cooked rice, the radishes and pak choi and toss for 2–3 minutes, then add the kimchi.

Aubergine Dhansak

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.

Stir-fry for 1–2 minutes to brown the veg slightly and take on the spicy kimchi flavours. Serve sprinkled with the toasted seeds, chopped coriander and lime wedges on the side. Although we’ve found it difficult to choose, we’ve narrowed down our top three favourite recipes in this book. Meanwhile, in a separate dry frying pan/skillet, toast the remaining panch phoron for 3–4 minutes, or until fragrant. Let cool, then blitz to a fine powder in a spice grinder or small food processor.This is basically the Mowgli Angry Bird, but plant-based. There’s something luxurious about serving up a whole, roasted cauliflower that has drunk in the hot, spicy marinade to become soft and yielding, but fiery in colour and flavour. You could serve it with some turmeric-rubbed roast potatoes and my Indian Green Chopped Salad. It’s also lovely served with a simple lemon-dressed green salad and a raita. If you wanted to make this an even more hearty dish, you could serve it on a bed of warm whole grains. It’s very versatile, so make it your own. Nisha is a self-described “ curry evangelist“. Inspired by “how Indians eat at home and on their streets”, she infuses her food with bright flavours and healthy ingredients, to delight tasters. After initially training and working as a barrister Nisha changed careers after identifying a gap in the market for the Mowgli offering and wanted to share her love of everyday Indian cooking with the public. Having first opened in Liverpool in 2014, Mowgli has gone on to enjoy incredible success and critical acclaim and has now grown to 15 restaurants in 8 years, with more to follow. Nisha’s previous books include Pimp My Rice, Mowgli Street Food, The Spice Tree and 30 Minute Mowgli. Use a sharp knife to make deep cuts in the entire surface of the cauliflower. Add the cauliflower to the marinade and use your hands to rub the marinade all over. Cover, then leave to marinate in the refrigerator overnight. When cool, place in the fridge and leave to set for at least 2 hours, or ideally overnight. Serve decorated with the chopped pistachios and dried rose petals.