Start by pureeing the Parle G biscuits to a fine powder. Mix with ghee/butter and pack on the base of the cheesecake pan. I recommend using a springform pan. Place in the fridge for 30 minutes.
Mix the paneer, condensed milk and cornstarch together, add to a pan and then top with whipping cream.
Cook the mixture on low heat for 18-20 minutes, stirring frequently. Cool the mixture for 10 minutes and stir in the mango puree.
Pour the paneer mixture over the cookie base and place in the fridge for 4-6 hours or overnight.
Notably, he achieved recognition as the Winner of Season 1 Episode 4 of the show "Chefs Vs Wild" on Hulu and Disney+. With a deep-rooted love for regional Indian cuisine, Tushar has effectively broadened the scope of his culinary offerings throughout British Columbia, making the authentic flavours of India accessible to a diverse range of diners.
You have had lentils growing up in a South Asian home with rice or roti as a staple but you haven't had lentils sauteed in Bengali 5 spice. Try lentils done this way today.
For all those who have tried fish various ways whether curried, fried, salted, or in any other way then this Bengali Sablefish recipe is a must try by Chef Tushar Tondvalkar. It is not only infused with spices and exotic flavours but brings out the taste of fish like never before.
If you enjoy soups this chickpea stew is a must try. Filled with flavourful herbs and spices and the goodness of tomotoes and lots of protein. The stew as a whole is a satisyfing meal
This Kerala Fish Curry is a must try for all fish lovers. It has the authentic flavours of South India with the Curry blend making the fish very flavourful.
