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These jumbo prawns are drenched in the lost flavours of ‘epar and opar Bangla’

It’s the season to indulge in the goodness of gondhoraj lebu

Every summer Himur Heshel in Patuli, run by self-taught chef Sutapa Barua, whips up a delectable prawn dish — Daaber Shasher Gondhoraj Chingri. The dish is made with jumbo prawns and cooked in a coconut-y gravy with hints of gondhoraj lebu. The tender prawns are a treat to your tastebuds and pair well with a steaming plate of rice and some crispy papad on the side! 

“Growing up, my family and I usually ate home-cooked food, so those flavours have influenced both my cooking and my menu. The Daaber Shasher Gondhoraj Chingri is a dish that I have created after a lot of experimentation. I love to cook and I keep introducing new unconventional items to my menu! But I always make sure that the authenticity of the flavours remains intact. This dish is an ode to the essence of Himur Heshel,” says Barua.

– Lygeia Gomes