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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

Published 14.05.22, 07:05 AM

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

Find more details here

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eat

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