Calcutta Cabbage Tangles

This is not my recipe, but one borrowed from Nisha Katona, founder and powerhouse behind the Mowgli chain of Indian restaurants.

I say chain, but they are the furthest from the bland, corporate chain than anything could be. There’s a beating heart in each one, and each one, like siblings, retains the looks, but the details and personalities are all different.

I read this recipe from an interview Nisha did with Good Things magazine, and they linked to it.

I had cabbage, I had spices, and I had to make it. It turns out that I didn’t have all the spices, but I winged it. I also didn’t use English mustard powder, as I dislike it intensely.

This is the original recipe:

And here is mine.

It’s fresh, and spring-like, vegetal but not overpowering, and gently warming. It made a gorgeous lunch.

Serves 4


1 tbsp oil
1.5 tsp white mustard seeds
1 clove garlic, finely chopped
1 spring cabbage, washed and finely sliced
1 tsp turmeric
1 tsp chilli powder (I used pul biber, as I prefer the softer heat)
1 dsp Red’s mustard sauce, thinned a little with 2 tbs water
1 tsp sugar
1/2 salt, or to taste


Heat the oil in a large frying pan set over a medium heat, and fry the mustard seeds until they crackle and pop.

Add the garlic, followed swiftly by the cabbage, turmeric, and chilli.

Reduce the heat to low and cook until the cabbage is soft.

Add the salt, sugar and the diluted mustard just before dishing up.

Tip: A final squeeze of lemon works a treat.

Recipe courtesy of Nish Katona. For more information visit |

Calcutta Cabbage Tangles

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