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2. Father. Dilip Sardesai. Honours. Padma Shri. Rajdeep Sardesai (born 24 May 1965) is an Indian news anchor, reporter, journalist and author. He is a consulting editor and anchor of India Today Television. [3][4] He was the Editor-in-Chief of Global Broadcast News, that included CNN-IBN, IBN7 and IBN-Lokmat, before resigning in July 2014.
Sagarika Ghose. Sagarika Ghose (born 8 November 1964) is an Indian Member of Parliament, journalist, columnist and author. [1][2][3] She has been a journalist since 1991 and has worked at The Times of India, Outlook and The Indian Express. She was a prime time anchor for BBC World on Question Time India and on the news network CNN-IBN, also ...
Watch Live. India Today (formerly Headlines Today) is a 24-hour English language television news channel based in Noida, Uttar Pradesh that carries news, current affairs and business programming in India. The channel is owned by TV Today Network Ltd, which is a part of Living Media.
But Bangladeshi media reports indicate that hilsa prices have surged in the local market despite the export ban. A 1.5kg hilsa was selling for around 1,800 taka ($15; £11.50), 1.2kg for 1,600 ...
In a nonstick pan, heat the remaining 2 tablespoons oil over medium heat. Gently fry the seasoned fish until crisp on both sides, about 3 minutes per side. Add the yogurt mixture to the fried fish and simmer until fish is cooked through, about 5 minutes. Season with salt and serve hot, garnished with fresh cilantro.
A bowl of mutton biryani. Haleem, a stew. Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian states of West Bengal, Tripura and Assam 's Karimganj district. [1] The cuisine has been shaped by the region's diverse history and climate.
Place red curry paste in pan and stir to keep from burning for 1 minute. Add coconut cream and stir into paste thoroughly. Let cook for 3 minutes. Add rest of coconut milk, lime juice, and fish sauce.
Talakaya koora: a hearty meat curry with bold flavours, made with lamb's head, coriander, and spices. Chepala pulusu: a fish curry seasoned with freshly ground spices and tamarind juice. Endu chepala vankaya: a flavourful dry fish curry cooked with brinjal. [6] Royyala koora: prawns cooked in a tangy paste of tamarind and onion.