Food

BY CHEF SOURAV BASU, THE GRAND, ASANSOL INGREDIENTS : – 4 apples, peeled and diced – 2 cups pineapple, diced – 2 cups papaya, peeled and...

BY CHEF SOURAV  BASU THE GRAND, ASANSOL INGREDIDENTS: – 1 ripe oval watermelon – 1 can fruit cocktail – 3 1/2 cups pineapple chunks, drained...

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...