Prawn is done to death. Everywhere. Now here is a recipe that indulges in the best of cultures, Bangal and Ghoti. Bangals love prawn, and ghotis must have posto, poppy seed. So here have you an amalgaate!
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Anuradha has an amazing repertoire of culinary delights that range from both Western to Indian cuisine. She lives in Calcutta and is a prized writer for the best Bengali women's magazine, Shananda.