Reinterpreted daab chingri

The word fusion has been taken to a point where it almost a swear word in the food world. Even more scary is the term ‘deconstructed’. It takes a discussion with a few from the side of the fence which doesn’t have the banner ‘foodies’ hanging from it but camps those who love food and eating, to know what the world out there thinks about deconstruction. Less said the better because even my opinion about fusion, in most cases, or deconstruction isn’t too high!

Having said that, I have off late, taken up a new project – how to reinterpret classical Indian, especially Bong food to turn it into plated, fine dine quality. Being a purist, I am unwilling to move too much away from the original characteristics of the dish or even the spicing. I don’t want a Bong inspired dish but a Bong dish which takes on a different appearance.

Here is my reinterpreted Bengali classic – Daab chingri. Roulades of prawn, wrapped in tender coconut and steamed. Served with an ultra smooth, cold daab chingri gravy. To have as an entree with a chilled glass of crisp white.