In July 2021, Katona was selected to join the newly formed Hospitality Council, a team of leading industry experts assembled to deliver the government’s Hospitality Strategy. [6] The strategy aims to help hospitality firms to re-open, recover and become more resilient following the COVID pandemic. 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. On 14 February 2021, a 10-part culinary travel series presented by Katona called A Taste of Italy was premiered on Channel 4 and More 4. [12]

Add the paneer and cook for 3–4 minutes, or until starting to colour all over, then add the diced mango, cashews, coconut cream and measured water. Cover with the pan lid and simmer for 6–8 minutes, or until the paneer is cooked through, adding a splash more water if needed. Add all the ingredients, except the cauliflower, to a large mixing bowl. Mix well and taste for seasoning. Nisha Katona, MBE (born 23 October 1971) is a British chef and TV presenter. She is the founder of Mowgli Street Food restaurants and the Mowgli Trust charity, a food writer and television presenter. She was a child protection barrister for 20 years.

Jones, Emma-Louise (20 February 2020). "UK's best pubs & restaurants revealed at the Casual Dining Awards 2020". Casual Dining Show (Press release) . Retrieved 4 May 2021. Nisha Katona MBE is the creator of the much-loved Mowgli restaurant chain. She can regularly be found sharing her passion for simple, honest cookery on the TV and radio; including BBC’s Great British Menu and Saturday Kitchen; ITV’s This Morning; and an expert panellist on BBC Radio 4’s Kitchen Cabinet. If I’ve got happy chefs, you taste it in the food. If you’ve got happy servers, you see it in the service. At Mowgli, if you get a dog, you get “pupternity leave”, a full week of completely flexible working. You have a day off for your child’s first day of school, you have your birthday off. We send 40 to 50 members of our team to India every year: we pay them to live in villages and help with female entrepreneurship and sustainability projects. As a result, we’ve got 700 jobs and only four vacancies. On 6 September 2021, it was announced that Katona would be one of the members of the new judging panel of Great British Menu joining the former champion Tom Kerridge and the comedian and food podcaster Ed Gamble. [16] Books [ edit ] L’Enclume up in the Lake District, that’s a real treat. There are very few Michelin-star places where I necessarily remember the things that I’ve eaten, but Simon Rogan’s L’Enclume is the dream.

Preheat the oven to 180°C/350°F/gas mark 4. Bring a kettle of water to the boil. In a jug, mix together the Greek yogurt and condensed milk until well combined without any lumps, then add the rose syrup and vanilla extract. Coffee: sometimes I want to cry when I smell a good bag of ground coffee. It reaches into my heart; coffee is my absolute drug. Winners 2018". Retailers' Retailer Awards. William Reed Business Media Ltd. Archived from the original on 22 March 2018 . Retrieved 7 March 2023.

Mowgli Soya Keema Pau

Katona worked full-time as a barrister [9] in Chavasse Court Chambers in Liverpool. In 2008, the Department of Culture, Media and Sport appointed her as a trustee of National Museums Liverpool where she sat on the full board, along with audit and marketing. In 2009, the Cabinet Office appointed her Ambassador for Diversity in Public Appointments.

Giulia Rhodes (14 March 2014). "Nisha Katona: a great judge of flavour". The Daily Telegraph . Retrieved 13 November 2017.This is a typical Bengali dessert. Baked yogurt is gently sweetened with a light tang and has a firm texture rather like cheesecake. For a pretty pink colour, try to find a genuine Indian rose syrup (in the Asian aisles of supermarkets or in Indian grocers). Other rose syrups will not give such a depth of colour, but will still taste wonderful. You can either make this in a large dish or in individual dishes. Either way, it is the perfect dessert for entertaining as it can be made ahead of time and is super easy.” 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.