Arnesh Ghose

<i><p>From being a colouring agent in the South-East, to being a crucial fragrance in Lucknawi and Bengali Mughlai cuisine, the Screwpine tree, better known as Pandan in South-East Asia, has been an integral part of various Asian countries’ cuisines – and the flower produces the popular Kewra Jal in India. Years back, Masterchef Australia introduced [&hellip;]</p>
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Deep Fried: Annapurna Leaves And The “Vanilla Of The East”

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