CHEF ANIRBAN DASGUPTA’S EXCLUSIVE RECIPE: UNITY IN DIVERSITY BRINGS FUSION FLAVOURS TO YOUR KITCHEN: Part-3.
Thursday-18,June,2026: It’s time to savour an exclusive culinary creation from the kitchen of Chef Anirban Dasgupta, an accomplished chef from West Bengal, India. REFT Today has been bringing readers closer to his inspiring culinary journey and now presents one of his signature recipes straight from the chef’s table. Crafted with simple ingredients commonly found in every household, this recipe reflects innovation, creativity and authentic flavours. What sets Chef Anirban apart is his original approach to cooking. Every dish is conceptualised from his own imagination and transformed into a unique fusion masterpiece without replicating existing recipes. Let’s discover the recipe for “Unity in Diversity.”
UNITY IN DIVERSITY:
Ingredients:
| Ingredient | Quantity |
| Tapioca Pearls | 400 gm |
| Honey Roasted Carrot Purée | 250 gm |
| Hariyali Marinated Chicken or Paneer | 400 gm |
| Roasted Flat Rice Crumbs | 500 gm |
| Blue Lagoon Tuile | 1 piece |
| Avocado Purée (for plating) | As required |
Chef Anirban Dasgupta focusing on plating his dish.
Hariyali Marinade
- Boneless chicken cubes or paneer cubes
- Ginger paste
- Garlic paste
- Hung curd
- Fresh cilantro
- Fresh mint
- Fresh basil
- Green chilli paste
- Salt
- Mustard oil
Hariyali Marinade:
- Boneless chicken cubes or paneer cubes – 400 gm.
- Prepare a smooth paste using ginger, garlic, hung curd, fresh cilantro, mint, basil, green chilli, salt and mustard oil. The total quantity of the marinade should be 250 gm.
- Coat the chicken or paneer evenly with the 250 gm Hariyali marinade and allow it to marinate for 30 minutes before cooking.
Blue Lagoon Tuile:
- Blue Lagoon syrup
- ½ tbsp flour
- 3 tbsp room-temperature water
- 2 tbsp vegetable oil
Chef Anirban Dasgupta.
Method:
Step 1: Prepare the Tapioca Pearls.
Soak the tapioca pearls in hot water until they become soft. Drain the water completely and allow the pearls to dry.
Step 2: Marinate and Cook the Chicken or Paneer
In a mixing bowl combine ginger paste, garlic paste, hung curd, cilantro, mint, basil, green chilli paste, salt and mustard oil. Add the boneless chicken cubes or paneer cubes and marinate for 30 minutes. Cook in a charcoal oven until perfectly done.
Step 3: Prepare the Honey Roasted Carrot Purée
Roughly chop the carrots and marinate them with honey and crushed black pepper. Roast in the oven until tender. Blend into a smooth purée.
Step 4: Prepare the Blue Lagoon Tuile
Mix Blue Lagoon syrup, flour, room-temperature water and vegetable oil into a smooth batter. Pour a thin layer onto a hot frying pan over low heat. Cook until the water evaporates completely. Remove carefully and place on a silicone mat to cool until crisp.
Step 5: Assemble and Fry
Stuff the cooked chicken tikka or paneer tikka inside the softened tapioca pearls to form balls. Coat each ball with the honey roasted carrot purée and then roll in roasted flat rice crumbs. Deep fry until golden brown. Drain excess oil.
“Unity in Diversity.”
Plating:
Spread a layer of avocado purée on the serving plate. Arrange the crispy tapioca balls on top and garnish with the Blue Lagoon tuile for an elegant presentation.
Dish Concept:
Unity in Diversity represents the vibrant tricolour of the Indian National Flag through its colours and presentation. The dish combines diverse ingredients and culinary techniques while offering a balanced nutritional profile rich in carbohydrates, protein and essential Vitamins B and B12.
THE RECIPE AND PICTURE COURTESY BY: Chef Anirban Dasgupta.
A Report by: REFT Today.
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