The Odia independent film won Best Film at the 27th Kolkata International Film Festival
The song has got us movin’ and groovin’!
On offer are a mix of items ‘Bangal’ and ‘Ghoti’
Carry a piece of the goddess with you everywhere
Wear your animal prints, put on your party hats and enjoy the night
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
