Mowgli in Bury St Edmunds offers the delights of Indian street food and home cooking

Ropes descend from the ceiling, a soft chorus of fairy lights and lanterns guide the way and trees stretch to the heavens.

Diners can even tuck into their dishes while balancing on swing seats as they enjoy the tastes and flavours of Indian street food and home cooking.

Mowgli has arrived in Bury St Edmunds and it was worth the wait.

Opening to the public today at the former Bill’s in Abbeygate Street, the recipe to the restaurant chain’s success is down to the vision of founder Nisha Katona MBE.

Since launching in 2014, Mowgli has grown to 19 sites and its menu is based on Nisha’s family recipes, focusing on how Indians eat in the privacy of their home kitchens and lunchtime street stalls.

Six members of the SuffolkNews team descended on Bury’s new eatery to sample the dishes. This is what we discovered.

Tamika Green

Mowgli Twister – pineapple juice, raspberry and ginger puree, with fresh mint leaves and lime

A great option for those wanting a non-alcoholic drink. Made with pineapple juice, raspberry and ginger puree, with fresh mint leaves and lime, this tangy drink offers a refreshing burst in between spicy courses, while the hint of ginger ensures a warming and comforting undertone.

The Temple Dahl – red lentil simmered with toasted cumin, coriander & lemon – and Picnic Potato Curry – tossed in fenugreek, tomato and the Bengali Five Spice

As a vegetarian, there is always that trepidation about finding options suitable for me, but there were options in abundance.

The Temple Dahl was bursting with flavour. Described as the ultimate Indian comfort food, it definitely deserved that title.

The Picnic Potato Curry, which came out first, had me hooked from the first bite.

This warming curry most certainly packs a punch with its 'haunting' Bengali Five Spice, but not too much for the spice-averse.

Although small, both dishes were filling, comforting and pair perfectly with the Autumn season.

Fenugreek Kissed Fries – potato with turmeric, fenugreek & the Mowgli masala

A great accompaniment to the dahl and the potato curry, with a sweet sauce and lightly spiced.

These fries were like the Indian equivalent of the salt and pepper chips you can get at the Chinese - but classier and perfect for dipping.

Kevin Hurst

Angry Bird – chicken thighs marinated and roasted in tandoor spices, yoghurt, ginger and garlic, served with popped mustard Mowgli Slaw

The skin-on chicken thighs marinated in spices and yoghurt hits the senses straight away – first with smell as it comes to the table and the second one it strikes is taste.

The garlic and ginger kick with the tandoor spices is mellowed out for pure flavour with the red cabbage of the Mowgli Slaw - a great combination.

Mowgli Chip Butty – roti wrap, fenugreek kissed turmeric fries, chilli pickle, red onion, coriander, green chilli and Mowgli tomato relish

It was described on the menu as a ‘flavour grenade’, and from the first bite it wasn’t kidding.

The fenugreek ‘fries’ with the chilli pickle and green chillies explode in your mouth from the get go with that undeniable heat, but still keeping the taste of potato.

The shielding from that blast is the tomato relish, giving that cooling sweetness to a great take on a butty.

Ash Jones

Ruby Wrap – an open roti wrap with soft tandoori chargrilled paneer cheese, jewels of pomegranate, mint, spinach and homespun Mowgli chutneys

Well presented. Really tasty and nice mix of flavours.

Messy to eat and not all of the filling would fit in the wrap.

Gunpowder chicken – Mowgli’s chicken poppers, ginger, garlic, garam masala and golden fried in a chickpea batter

Not nearly as spicy as the name would suggest.

Really nice though, sauce was lovely and the chicken was well-seasoned.

House Lamb Curry – simmered with anise, plums, chickpeas

Probably the best thing I had. Lamb was lovely. Nicely spiced and relatively mild. Went down a treat.

The Mowgli Chocolate Brownie

Not that gooey but velvety rich. Couldn't eat it all.

Jonny Chick

Maa’s Lamb Chops & Turmeric Chips – marinated in aromatic spiced yoghurt, ginger and garlic with tomato coriander and mint chutney

I’m not sure who Maa is, but I certainly need to find them to get hold of the recipe.

The lamb chops were presented on a bed of diced chips, glazed with mint chutney and accompanied by onions, coriander and chilis.

Cooked to perfection and chargrilled nicely, the lamb chops certainly did not disappoint and the concoction of flavours that came with the fries , glued together by the chutney, created the perfect side.

Mowgli House Keema – ground lamb,​ roast cumin, cloves, nutmeg, cinnamon, peas, tomatoes and pulses

Certainly the perfect dish to accompany the Cobra I ordered - I’m sure the Secret Drinker would be proud of my choice but less pleased with my pouring technique.

The lamb tasted rich in quality and, for someone who is not great with heat, the spice was not overpowering at all. The chickpeas, peas and coriander were a flavourful touch while not overshadowing the main event.

Russell Claydon

Goan Fish Curry – boneless market fish simmered in a mahogany sauce, with tamarind, ginger, coriander and dried smokey Kashmiri red chillies

I would describe it as a medium-spiced dish with lots of depth of flavour as the menu description alludes to.

The pomegranate gave it a nice fruity finish and there was plenty of well cooked fish.

Treacle Tamarind Fries

Really takes your carb potion to another planet.

Cubed skin on potatoes dowsed in a sticky treacle sauce interspersed with red onion it is a stand-out side that I would definitely recommend and go back to.

Mother Butter Chicken – tandoori chicken pieces simmered in a rich, sweet, spiced tomato and yoghurt sauce finished with a gloss of butter

If you're not good with your hot food this is the dish for you. Again, the meat is in plentiful supply and nicely moist. The sauce itself is velvety and comforting. A traditional flavoured dish that is one you can't go wrong with.

Gulag Jamun

On the Mowgli menu as a family favourite you have to try once, it was hard to resist the temptation.

If you love sticky toffee pudding this is a winner. Two syrupy nutty milk doughballs served with ice cream.

It was a simple indulgent pleasure that was an interesting take on a traditional classic. The pomegranate on the ice cream was a nice addition when cleansing the palette.

Paul Derrick

Yoghurt Chat Bombs – crisp bread puffs filled with chickpeas, spiced yoghurt, tamarind & coriander

A crispy layer gives way to a creamy and cool explosion with a slight kick and punch. Light and bright – a great starter.

Mowgli Sticky Chicken – Manchurian sticky, sweet, crunchy chicken poppers glazed in spiced molasses, with a chickpea batter

A personal favourite – tender pieces of chicken in a mild spice and gorgeous sauce.

Mowgli Paneer – tender cubes of soft paneer cheese simmered with spiced tomatoes, garden peas and spinach

A sweet delight with a tasty blend of flavours. I wasn’t sure what to expect but I can see why it’s a staff favourite.