BY CHEF SOURAV BASU, THE GRAND, ASANSOL SERVING SIZE : 2 PEOPLE INGREDIENTS : 3 cups diced (about 1 inch thick) watermelon 1/4 cup feta cheese, cubed 1/4 cup mint leaves, chopped 1 small onion, minced 2 tablespoon balsamic or red wine vinegar 2 tablespoon olive oil Salt and pepper...
TTT NEWS NETWORK ASANSOL, 9 MAY 2023: India International School was founded on 9h May 2007 by India International Foundation for Educational & Social Welfare Trust. The School started its first Session from 7h April, 2008. founded by Mr. A.K. Sharma, (National Awardee Teacher) who...
BY DEBAJYOTI CHAKRABORTY KOLKATA, 9 MAY 2023: The state forest department is scouting for land for setting up the first mini zoo of Paschim Baradhaman district in the steel city of Burnpur. It will be the 13 th zoo in the state. Already, the West Bengal Zoo Authority (WBZA), the apex...
L-R, Nishant Gupta, Director (KPDK), Vikas Gupta, Director (KPDK), M.K. Gupta, Chairman (KPDK), Suma Venkatesh, Exec. Vice-President (IHCL) BY TTT NEWS NETWORK MUMBAI, 9 MAY 2023: Indian Hotels Company (IHCL), India’s largest hospitality company, today announced the signing...
BY CHEF DEBDUTTA BANERJEE EXECUTIVE CHEF ITC FORTUNE PARK PUSHPANJALI, CITY CENTRE, DURGAPUR INGREDIENTS : 1. Ragi Flour-1500 gms 2. Ghee -100 gms 3. Salt -50 gms 4. Water -800 gms METHOD: To make the Ragi Mudde • In a thick bottomed pan water and rice flour add 1tbsp ragi. This is done...
