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This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book

labra (লাবরা)

Language: Bengali

Description: Labra is a classic of West Bengal. Made with a mixture of vegetables simmered with a mildly spiced curry sauce and served with rice. It is likely to be made with aubergine (US: eggplant) and gourds of one kind or another, sweet potatoes and plantains and potatoes. These are cut into manageable mouthfuls. Ginger paste is fried with panch phoron and then the vegetables are added and fried. Turmeric is added, salt and water and simmered. More spices are added at the end of cooking. Variants on this theme are chnechki, chocchori, ghonto, chhokka - various vegetable preparation methods

Ethnicity: Indian Subcontinent
Most frequent country: Bangladesh, India
Most frequent region: West Bengal

See places: Bengali Food and Cuisine

See foods and dishes: chnechki, chocchori, chhokka, ghonto, panch phoron

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