Someone is cooking in the kitchen. A gust of wind blows from the kitchen window and reaches the room you are studying in. First, you get a strong and amazing smell of heated oil with the aroma of ginger-garlic paste and something else. And then, out of nowhere, a strong and pungent smell reaches your nostrils, and you start coughing vigorously. It seems like a known scenario, doesn’t it? That smell that made you cough is our dear sundried chillies or Shukno Lonka. The Portuguese might have introduced us to it, but Bengali cuisine and Shukno Lonka have developed a more committed relationship.

Area of Procurement

South 24 parganas

Specifications

Popular Dishes

Aalu Seddho Makha is incomplete without at least one fried Shukno Lonka with it. Phoronfor Daal or Vegetable curries often consist Kalo Jeera, Tej Patta and Shukno Lonka. Chutney, a dish that comes at the very end, uses dried red chilli also. Prepare a Tadka of oil, whole mustard seeds and Shukno Lonka and pour it over the Chutney. The aroma and sizzling sound will take you somewhere else. It is a significant ingredient for cooking other Indian dishes like Laal Maans. However, in such cases, we recommend the dry red chilli powder or Shukno Lonka Powder.