CHEF ANIRBAN DASGUPTA PRESENTS SMOKY EGGPLANT BHARTA INSPIRED BY TRADITIONAL INDIAN CUISINE: PART-6
Sunday, 12/June/2026: Chef Anirban Dasgupta continues to inspire food enthusiasts through recipes that celebrate India’s rich culinary heritage while embracing simplicity and authenticity. Having refined his skills in professional kitchens including a Michelin-star restaurant in the United States he believes that every traditional recipe tells a story of culture family and craftsmanship. Through his exclusive culinary series with REFT Today Chef Anirban encourages aspiring chefs and home cooks to preserve regional flavours while respecting time-honoured cooking techniques. His recipes reflect passion discipline and creativity making traditional Indian cuisine relevant for today’s generation of food lovers.
Eggplant Bhaja
Eggplant Bharta is a timeless Indian delicacy celebrated for its smoky aroma, rustic flavours and wholesome ingredients. Prepared using fire-roasted eggplant and fresh vegetables, this traditional recipe reflects the richness of Indian home-style cooking while preserving authentic regional flavours. Chef Anirban Dasgupta presents this classic dish with a simple yet elegant approach that highlights the natural taste of every ingredient. Best served hot with freshly prepared chapati, Eggplant Bharta is a nutritious dish that combines traditional culinary techniques with everyday ingredients.
INGREDIENTS:
| Ingredient | Quantity |
| Eggplant | 500 g |
| Mustard Oil | 200 ml |
| Red Onion (Finely Chopped) | 200 g |
| Tomatoes (Finely Chopped) | 200 g |
| Green Chillies (Finely Chopped) | 30 g |
| Cilantro (Finely Chopped) | 25 g |
| Sesame Seeds | 10 g |
| Turmeric Powder | As required |
| Cumin Powder | As required |
| Lime Juice | As required |
| Salt | To taste |
| Crushed Black Pepper | To taste |
Seafood Chiviche
METHOD:
Wash the eggplant thoroughly and coat it evenly with mustard oil, turmeric powder and cumin powder.
Make deep slits in the eggplant to create a fan shape while keeping the stem intact.
Roast the eggplant over an open flame until the skin is completely charred and the flesh becomes soft and smoky.
Allow the roasted eggplant to cool slightly. Peel away the charred skin and mash the flesh gently.
In a mixing bowl combine the finely chopped red onion, tomatoes, green chillies and cilantro.
Add lime juice, salt and crushed black pepper. Mix well to prepare a fresh and flavourful salad.
Fold the mashed roasted eggplant into the salad until well combined.
Sprinkle sesame seeds over the Bharta before serving.
Chef Anirban Dasgupta on winning the Michelin 2025.
SERVING SUGGESTION:
Serve hot with freshly prepared chapati for an authentic Indian dining experience. The dish also pairs beautifully with steamed rice and traditional Indian breads.
CHEF’S NOTE:
This traditional Eggplant Bharta reflects the authentic flavours of Indian cuisine through simple ingredients and classic cooking techniques. The smoky aroma of roasted eggplant combined with fresh vegetables creates a wholesome dish that celebrates India’s rich culinary heritage.
THE RECIPE AND PICTURE COURTESY BY: Chef Anirban Dasgupta.
A Report by: REFT Today.
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