Himalayan Cheese on Toast

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Preparation info

  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in

Mowgli Street Food

Mowgli Street Food

By Nisha Katona

Published 2018

  • About

This is one of Mowgli’s most popular dishes. To get our spice kick, Indians pimp up English staples with three cardinal ingredients: coriander/cilantro, onion and green chilli. You can throw these into a Pot Noodle and make it Indian, I swear. Coriander gives a herby, floral note and the chilli and onions, a sharp sweetness. These additional tones wake up the heavy ooze of the cheese and you really need a good, strong cheddar to take the assault of the spice.


  • 1 tsp vegetable oil
  • ½ tsp cumin seeds
  • 50 g/2 oz/½ cup grated extra-mature cheddar cheese
  • ½ tsp ground coriander
  • ¼ tsp ground cumin
  • ½ small red onion, finely diced
  • 1 small green chilli, deseeded and finely sliced
  • 1 tbsp roughly chopped fresh coriander/cilantro, plus extra to serve
  • 2.5 cm/1 inch thick piece of white bread


  1. Preheat your grill/broiler. Put the vegetable oil in a small non-stick saucepan and set over a medium heat. When hot, add the cumin seeds and fry until they turn dark brown and fragrant, then set aside.
  2. In a small bowl mix together the grated cheese, ground coriander, ground cumin, red onion, green chilli, fresh coriander and the fried cumin seeds. Put your bread on a baking sheet and toast on each side, taking care not to burn.
  3. Carefully sprinkle the cheese mixture onto one side of the toast and grill/broil for 3 minutes or until the cheese is bubbling and golden brown.
  4. Finish with a little more fresh coriander and serve immediately.

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