BY CHEF SOURAV BASU THE GRAND, ASANSOL INGREDIDENTS: – 1 ripe oval watermelon – 1 can fruit cocktail – 3 1/2 cups pineapple chunks, drained...
Food
BY CHEF SOURAV BASU THE GRAND, ASANSOL INGREDIENTS: 1 teaspoon lemon juice 2 and 1/2 cups diced apples 1 cup celery, in thin strips about 1-inch long 1/2 cup...
BY CHEF SOURAV BASU, THE GRAND, ASANSOL INGREDIENTS : Fresh asparagus (trimmed) – 500 gms Zucchini (ends trimmed and halved...
BY CHEF DEBDUTTA BANERJEE ( EXECUTIVE CHEF) ITC FORTUNE PARK PUSHPANJALI, CITY CENTRE, DURGAPUR INGREDIENTS : 1. Pearl Millet (Bajra) -120 gms 2. Toor Dal -60...
BY CHEF SOURAV BASU, THE GRAND, ASANSOL INGREDIENTS : 1. Ripe Mangoes -2 2. Large Avocado -1 3.Turnip (medium sized) -1 4. Lime Juice – 1 tbsp 5...
