Lau Chingri is a quintessential Bengali side dish, enjoyed quite often during summer days. “Lau” is bottle gourd and “Chingri” is shrimp and the combination works beautifully with very minimal spices. It’s a delicacy in West Bengal, a comfort food when paired with steamed white rice.
This year I spent more time in my tiny kitchen than in any other corner of our home. It was all about testing and retesting every single recipe. Followed by photographing and of course the writing. Wow, does it feel lovely to finally share this news with you guys. Yes, I am writing and photographing my first cookbook. You never think something like this will ever happen to you. Then it actually does. A dream that I had for a while now, is shaping up beautifully and becoming a reality. It just feels amazing.