Sambrita Basu



Fiery Hot Duck Vindaloo

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Ingredients:2 teaspoons cumin seeds 2 teaspoons mustard seeds 1/2 teaspoon black peppercorns 1/2 teaspoon fenugreek seeds 2 teaspoons minced peeled fresh ginger 2 teaspoons minced fresh garlic 1 teaspoon ground red pepper( I used dried ground Mexican Poblano Chillies) 1/2 teaspoon ground...
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Wazwan Inspired Kashmiri Gosht for 12

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“Wazwan” (Inspired) Kashmiri Gosht  (Serves 10-12 friends)Mutton-2 kilograms Onions-1 kilograms,finely chopped Whole Kashmiri Chillies(round whole chillies with a sweet skin and a hot interior) Kashmiri Mirch powder-3 tablespoons Aniseed/Fennel paste-2 tablespoons Whole fennel seeds-2 teaspoons Tomato Puree-2.5 cups Garam Masala powder-2 teaspoons Whole...
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Sambrita Basu
Sambrita Basu is a food-fascinated travel writer and photographer based out of Bangalore India. A background and a degree in hospitality and restaurant management paved her interest in food. As the secretary of the institution’s editorial club, she contributed regularly and wrote about food in their annual magazine, A la Carte.

Sambrita has published interviews of celebrity authors and business veterans in international publications like Infineon. Her contributions also include photographs on foods and restaurants of Bangalore for DNA—a leading newspaper publication in Bangalore. Sambrita’s creative expressions transport readers to alleys, hotels, hide-outs, restaurants, attics, and spice markets in several cities across the world.

Sam (as she is popularly known by her friends and family) doesn’t write for a living, but she lives to write.

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