BY CHEF SOURAV BASU THE GRAND, ASANSOL INGREDIENTS : Young eggplants -4 Onion -1 Salt to taste Calamansi juice -1 tbsp Coconut cream -2/3 cup METHOD : Roast...
Food
BY CHEF DEBDUTTA BANERJEE (EXECUTIVE CHEF) ITC FORTUNE PARK PUSHPANJALI, Â CITY CENTRE, DURGAPUR INGREDIENTS : 1. Quinoa -100Â gms 2. Green Peas -20Â gms 3...
BY CHEF SARFARAZ AHMED TRESIND @ THE LOUNGE WESTIN, RAJARHAT INGREDIENTS QUANTITY: Black coffee 30 gm Vanilla ice cream 300 gm Milk 100 ml Milk chocolate 54%...
BY CHEF SARFARAZ AHMED TRESIND, @THE LOUNGE, WESTIN RAJARHAT INGREDIENTS: Hung curd 150 gm Capsicum green finely chopped 10 gm Bell pepper red finely chopped...
BY CHEF DEBDUTTA BANERJEE, (EXECUTIVE CHEF), ITC FORTUNE PARK PUSHPANJALI, CITY CENTRE, DURGAPUR INGREDIENTS : Millet Rinsed And Drained -1000 gms Water -360...
