BY CHEF SOURAV BASU, THE GRAND, ASANSOL INGREDIENTS : Fresh asparagus (trimmed) – 500 gms Zucchini (ends trimmed and halved...
Food
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...
BY CHEF DEBDUTTA BANERJEE ( EXECUTIVE CHEF) ITC FORTUNE PARK PUSHPANJALI CITY CENTRE, DURGAPUR INGREDIENTS : 1. Zucchini -800 gms 2. Parsley Chopped -30 gms 3...
BY CHEF SOURAV DAS, THE GRAND, ASANSOL SERVING SIZE : Makes 6 to 8 servings INGREDIENTS: 2 boneless chicken breast halves, cooked 2 hard-cooked eggs 3...
