- Following 676
- Followers 131.2K
- Engagement 2.04%
- Avg likes 3K
- Avg comments 42
About Shubhra Banker
Shubhra Banker (@gastronomicjournal) is a Digital creator creator on Instagram, also filed under Travel. The account has 131,199 followers and 3,901 published posts. Recent posts average 2,980 likes and 42 comments, an engagement rate of 2.04%.
An audience of 131.2K puts Shubhra Banker in the mid-tier, between 100,000 and 1 million followers. Set against 676 accounts followed, the audience works out to about 194 followers per account Shubhra Banker follows. Shubhra Banker carries Instagram's verified badge and uses an Instagram professional account. Flinque files Shubhra Banker under Digital creator, with Travel as a secondary category.
The Instagram bio for Shubhra Banker runs to 17 words across 2 lines. The bio tags #mumbai and #nagpur. The latest activity Flinque has on record for Shubhra Banker dates from November 2025.
Story Highlights
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3,901 Posts
All 10 recent posts Flinque holds for Shubhra Banker are videos. With 3,901 posts published, Shubhra Banker's archive runs well past the 2,000 mark. Against the audience, that is roughly 34 followers for each post published. Shubhra Banker also keeps 93 story highlights on the profile. All 10 carry captions, averaging 269 words each. The captions are written mainly in English. Words that recur across them include ingredients, tbsp, chopped, salt and powder. The captions tag #gastronomicjournal, #diwali2025, #worldkheerday, #milkmaidkheer and #richandcreamywithmilkmaid.
This 30th November, I’m making rich & velvety Makhana Kheer roasted makhanas and nuts, creamy simmered milk, and just a spoonful of Nestlé Milkmaid for that perfect sweetness and silkiness.
Ingredients (Serves 3–4):
1 litre full-cream milk
1 cup makhana (half powdered, half whole)
8–10 almonds, chopped
8–10 cashews, chopped
8–10 pistachios, chopped
1/2 tin Nestlé Milkmaid (approx. 200g)
Few saffron strands (optional)
1/4 tsp cardamom powder
1–2 tsp ghee
Recipe:
1️⃣ Roast makhanas & nuts in ghee until golden.
2️⃣ Simmer milk and add makhana powder; stir well.
3️⃣ Mix in Nestlé Milkmaid for rich, creamy sweetness.
4️⃣ Finish with whole makhanas, nuts, saffron & cardamom for that perfect flavour & crunch.
Every home has its kheer, but Milkmaid makes it yummazing! ✨
#WorldKheerDay #MilkmaidKheer #RichAndCreamyWithMilkmaid #YummazingKheer #CozyDessert
Growing up, Chicken Tikka Biryani meant only one thing - celebration. Birthdays, anniversaries… Maa would wake up early, bring out her “secret masalas” and let the house simmer in a fragrance we’d wait for all year. Those mornings felt special before the day even began.
Today, I recreate that same magic with Kohinoor Extra Long Classic Gold Basmati Rice - long, aromatic grains that stay fluffy and make every biryani truly special.
Now it’s your turn…
What’s your special rice recipe and the Qissa behind it?
Share it with us and stand a chance to win artisanal dinnerware, premium cookware & Kohinoor gift hampers!
How to participate in the #QisseKuchhKhaas contest:
1. Follow
2. Take a picture or make a video of your favourite rice dish, upload it on your feed & share your khaas Qissa behind it
3. Tag and use
[kohinoor basmati rice, biryani, hyderabadi biryani, lucknowi biryani, authentic basmati rice, extra long basmati rice, qisse kuchh khaas, coffee table book]
#KohinoorIndiaOfficial #KohinoorBasmatiRice #KohinoorSuperValue #KohinoorTraditionalBasmati
#ChamparanChicken #AhunaChicken #BihariRecipe #SmokyFlavors #IndianCuisine
Detailed Recipe:
Ingredients:
* 700g chicken, washed and cleaned
* 1/2 cup mustard oil
Ahuna Masala
Ingredients:
• CORIANDER SEEDS 1.5 TBSP
• CUMIN SEEDS 1.5 TBSP
• BLACK PEPPER CORNS 2 TSP
• CLOVES 2 TSP
• GREEN CARDAMOM 20-22 NOS.
• BLACK CARDAMOM 10-12 NOS.
• FENNEL SEEDS 1 TBSP
• MACE 2 NOS.
• STONE FLOWER SMALL HANDFUL
• FOX NUTS 10-12 NOS.
• WHOLE RED CHILLIES 7-8 NOS.
• POPPY SEEDS 1 TBSP
• NUTMEG 1/2 NOS. (GRATED)
• SALT A LARGE PINCH
Marinade-
* 3-4 green cardamoms
* 1 black cardamom
* 5-6 black peppercorns
* 1 cinnamon stick
* 2 bay leaves
* 3-4 dried red chilies
* 4-5 medium onions, thinly sliced
* 1.5 tbsp ginger garlic paste
* 1 tsp red chili powder
* 2 tsp Kashmiri red chili powder
* 1 tsp turmeric powder
* 2 tsp coriander powder
* 2 tbsp Ahuna masala powder
* Salt, to taste
* 2 whole garlic pods
* Handful chopped fresh coriander leaves
* 3-4 green chilies, slit
*
Method:
1. Heat mustard oil in a handi (clay pot) or heavy-bottomed pan until it starts smoking lightly.
2. Add cumin seeds, green and black cardamoms, black peppercorns, cloves, mace, cinnamon stick, bay leaves, and dried red chilies. Let the spices crackle and release aroma.
3. Add sliced onions and sauté until they turn light golden brown.
4. Add crushed ginger and garlic, sauté for a minute.
5. Add chicken pieces, stir well till the chicken starts changing color.
6. Mix in the red chili powder, turmeric, coriander powder, meat masala, garam masala, and salt. Cook for a couple of minutes.
7. Add curd if using, mix well. Add a little water only if needed to avoid sticking.
8. Toss in the whole garlic pods and slit green chilies.
9. Cover the handi and seal it with dough or tightly cover with a lid. Cook on low heat for 45-50 minutes, stirring occasionally, until chicken is tender and infused with smoky flavor.
10. Garnish with fresh coriander leaves, and serve hot with roti or steamed rice.
Enjoy the smoky, bold flavors of traditional Champaran Chicken, a true Bihari classic!
Ingredients:
* 200 g paneer (cut into cubes)
* 6–7 green chillies (adjust to spice tolerance)
* 10–12 garlic cloves
* ¼ cup roasted peanuts
* A handful of fresh coriander leaves (and stems)
* Salt to taste
* Juice of ½ lime
* 1–2 teaspoons oil (for shallow frying)
Steps:
1. Dry roast garlic, green chillies, coriander, and peanuts together on medium flame. Add salt and toss until slightly golden and aromatic.
2. Transfer everything to a mortar and pestle, add more fresh coriander, squeeze in lime juice, and pound it into a coarse paste — that’s your spicy thecha.
3. Cube the paneer and start coating each piece with the thecha paste. Press gently so it sticks well.
4. Heat a little oil in a pan, add the coated paneer cubes, and fry till golden and slightly crisp from all sides.
5. Serve hot with refreshing green chutney or even on skewers as a quick party starter.
Tips:
* Add an extra squeeze of lime before serving for that tangy kick.
* Pairs perfectly with buttermilk or a chilled soft drink to cool the spice.
Meet **Sweet Potato Aloo Kachalu Chaat** — soft, sweet shakarkandi tossed with roasted masala, imli chutney, and all that chatpata street-style magic 🌶✨
It’s healthy, vibrant, and comes together in minutes — perfect for guilt-free snacking or your festive chaat platter!
#Recipe below 👇
Ingredients:
* Boiled sweet potatoes (shakarkandi): 2 medium
* Onion: 1 small, thinly sliced
* Tomato: 1 small, chopped
* Green chilies: 1–2, chopped
* Fresh coriander leaves: 2 tbsp, chopped
* Black salt (kala namak):1 tsp
* Kashmiri red chili powder: 1/2 tsp
* chaat masala: 1 tsp
* Imli (tamarind) chutney: 2 tbsp
* Lime juice: 1 tbsp
For the roasted masala:
* Coriander seeds: 1½ tbsp
* Cumin seeds: 1 tsp
* Black peppercorns: ½ tsp
Instructions:
1. Prep the base: Peel the boiled sweet potatoes and cut them into bite-sized pieces.
2. Make the roasted masala: In a dry pan, roast coriander seeds, cumin seeds, and black peppercorns on low flame till aromatic. Let cool, then grind into a fine powder.
3. Assemble the chaat: In a large bowl, add sweet potato pieces, sliced onion, chopped tomato, and green chilies. Sprinkle black salt, Kashmiri red chili powder, and the roasted masala you made.
4. Add tangy magic: Toss in chopped coriander, drizzle tamarind chutney, and a good squeeze of lime juice.
5. Mix & serve: Mix gently till everything is glossy, tangy, and coated in masala. Serve immediately for the freshest chatpata bite!
🌶 Tip: Add a handful of boiled kala chana or sev for an extra layer of crunch and flavor.
#AlooKachaluChaat #SweetPotatoChaat #IndianStreetFood #ChatpataChaat
Ingredients:
* Boneless chicken: 500g
* Yellow mustard seeds: 1½ tbsp
* Black mustard seeds: 1½ tbsp
* Poppy seeds: 1½ tbsp
* Fresh grated coconut: ¼ cup
* Green chilies: 3–4 (adjust to taste)
* Ginger: 1-inch piece
* Garlic: 8-10 cloves
* Coriander stems: 1 tbsp
* Yogurt: 2 tbsp
* Finely chopped onion: 1 small
* Fresh coriander leaves: 2 tbsp
* Turmeric powder: ¼ tsp
* Lime juice: 1 tsp
* Mustard oil: 3–4 tbsp (plus extra for frying and drizzling)
* Salt: to taste
* Banana leaves: as needed
* Thread for tying
Instructions:
1. Make the mustard paste: In a grinder, combine yellow mustard, black mustard, poppy seeds, grated coconut, green chilies, ginger, garlic, coriander stems, and salt. Blitz coarsely first, add a splash of water, then blend again until smooth and creamy.
2. Prepare the chicken: Blend boneless chicken pieces till minced. Transfer to a bowl.
3. Mix it all together: Add the mustard paste to the minced chicken. Mix in chopped onions, coriander leaves, turmeric, yogurt, and lime juice. Season with salt. Finally, drizzle in mustard oil and give it a good mix till everything is evenly coated.
4. Wrap it up: Lightly toast banana leaves over a flame or tawa till pliable. Place a portion of the chicken mixture in the center, top with a slit green chili and a drizzle of mustard oil. Fold into small pockets and tie with thread.
5. Cook: Heat mustard oil in a wide pan. Place the wrapped packets in, cover, and cook on low heat for 5–6 minutes on each side. Add a splash of water before covering to create steam. Flip and cook again till chicken is done and leaves are slightly charred.
6. Serve: Once cooked, untie the packets, unfold, and serve hot with steamed rice. The aroma — pure Bengali comfort.
🌿 Tip: For a smokier flavor, add a few drops of mustard oil just before serving.
#MurgirPaturi #BengaliFood #ChickenRecipes #gastronomicjournal #TraditionalRecipes
Would you try these for your next house party? 👇
#KurkureBabyCorn #CrispySnack #PartyRecipe #IndianSnacks #gastronomicjournal
Kurkure Baby Corn Recipe
Ingredients:
* 10–12 baby corns (cleaned and trimmed)
* Toothpicks (for easy handling)
* 4 tbsp maida (all-purpose flour)
* 3 tbsp cornflour
* 1 tsp Kashmiri red chili powder
* ½ tsp black pepper powder
* ½ tsp garam masala
* 1 tsp ginger-garlic paste
* Salt to taste
* Water as needed (to make batter)
* Bread crumbs (around 1 cup)
* Oil for deep frying (or use an air fryer)
* ½ tsp chaat masala (for garnish)
Instructions:
1. Wash and pat dry your baby corns. Insert toothpicks — this makes them perfect bite-sized snacks.
2. In a bowl, add maida, cornflour, chili powder, black pepper, garam masala, salt, and ginger-garlic paste.
3. Gradually add water and whisk until you get a smooth, lump-free batter. It should coat the corns evenly.
4. In another plate, add bread crumbs and season with a pinch of salt and pepper.
5. Dip each baby corn in the prepared batter, then coat thoroughly with bread crumbs.
6. Let them rest for 10–15 minutes or refrigerate — this helps make them extra crispy.
7. Deep fry until golden and crunchy, or air fry at 190°C for 12–15 minutes, flipping
A royal treat that’s creamy, nutty, and gorgeous enough to steal the spotlight this festive season 💅
Let’s make my Beetroot Malai Kofta! #gastronomicjournal #beetrootmalaikofta #malaikofta
💖 **Ingredients**
🧅 *For the white gravy:*
• 2 medium onions, sliced
• 2 green chilies
• 8–10 cashews
• 1 tbsp sunflower seeds
• 3–4 tbsp yogurt
• 1 tbsp ghee
• whole spices, cardamom, cinnamon, cloves, black peppercorns, bay leaf
• 1.5 tsp ginger garlic paste
• 3 slit green chili
• 2 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala
• ½ tsp black pepper
• ½ tsp sugar
• 2 tbsp fresh cream
• Salt to taste
• 1 tsp kasuri methi
• Water as needed
🥔 *For the beetroot kofta mixture:*
• 1 cup grated boiled beetroot
• ½ cup boiled mashed potatoes
• ¼ cup crushed boiled peas
• 1 tbsp oil
• 2 garlic cloves, chopped
• 1 green chili, chopped
• A pinch of hing
• Salt to taste
• 1 tsp Kashmiri red chili powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• ¼ tsp haldi
• ¼ tsp black pepper
• ¼ tsp elaichi powder
• ½ tsp kasuri methi
- 1/2 cup bread crumbs
- 1/4 cup cornflour
🌰 *For the dry fruit stuffing:*
• 1 tbsp chopped almonds
• 1 tbsp chopped cashews
• 1 tbsp chopped pista
• ¼ cup grated paneer
• ½ tsp sugar
• 1 tbsp chopped coriander
• ¼ tsp elaichi powder
• Pinch of black pepper
• Salt to taste
🥄 *For garnish:*
Fresh cream, coriander & dry fruits
Motichoor Laddus Using P- TAL Utensils�
Ingredients:
Batter:
* Gram Flour (बेसन) – 1 cup / 100 grams
* Water (पानी) – 150 ml
Sugar Syrup:
* Food Colour (फूड कलर) – A pinch (orange)
* Water (पानी) – ½ cup
* Sugar (शक्कर) – ¾ cup
Final Cooking & Shaping:
* Hot Water (गरम पानी) – 1 tbsp
* Ghee (घी), melted – 1 tbsp
* Melon Seeds (खरबूजे के बीज) – 2 tsp
Method:
1. In a bowl, sieve gram flour and gradually add 150 ml water while whisking continuously to get a lump-free, smooth batter.
2. Pour batter into a piping bag; tie the end. Heat oil in a P- TAL kadai to about 170°C. Cut a small hole in the piping bag tip. Squeeze tiny droplets directly into the hot oil to create motis (small pearls). Fry on medium flame until light golden brown. Drain excess oil on tissue paper.
3. For the sugar syrup, mix a pinch of food colour in ½ cup water. Add ¾ cup sugar to a P- TAL pan, pour in the coloured water, and cook on high until sugar dissolves completely. Turn off the flame.
4. Add fried motis to the syrup and mix. Cook on low flame while stirring until syrup is absorbed completely. Add 1 tbsp hot water if mixture becomes too dry. Cover and rest for 10 minutes.
5. Transfer mixture to a large bowl, add melted ghee and melon seeds, and mix gently. Let cool to room temperature.
6. Grease hands with ghee. Take spoonfuls and shape into round laddus. Garnish with varak and chopped pistachios if desired.
Serve these melt-in-the-mouth Motichoor Laddus to elevate your Diwali celebrations with sweetness and shine!
Tag someone who’d love this easy, elegant Diwali treat and save it for your next party! 💚✨ #DiwaliVibes #FestiveSnacks #HungCurdLove #PistachioCrackers #Diwali2025
Hung Curd Pistachio Crackers
Ingredients:
* 1 cup hung curd (thick yogurt)
* 1 tbsp chopped fresh parsley
* 1/2 tsp chili flakes (adjust to taste)
* Salt to taste
* 1/4 cup chopped pistachios, plus extra for garnish
* Crackers of your choice (120-150 g)
* Pomegranate seeds for garnish
* Optional: greens, sev, or fresh herbs for extra garnish
Instructions:
1. Prepare hung curd: Press hung curd gently using a spoon or strainer to remove excess whey, ensuring a thick creamy texture.
2. Mix flavors: In a bowl, combine hung curd with chopped parsley, chili flakes, salt, and chopped pistachios. Fold gently to mix without breaking the pistachios too much.
3. Add more nuts: Add a little extra chopped pistachios and fold again for extra crunch and flavor distribution.
4. Pipe it up: Fill a piping bag with the hung curd mixture for easy and neat application.
5. Assemble crackers: Arrange crackers on a serving board. Pipe small generous dollops or decorative patterns of the hung curd mixture onto each cracker.
6. Garnish: Top each cracker with extra pistachios, scattered pomegranate seeds for a burst of color and tang, and optionally some fresh microgreens or sev for texture.
7. Serve & enjoy: Serve immediately for the best texture and freshness as a creamy elegant appetizer or Diwali platter snack.
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Shubhra Banker's engagement
Shubhra Banker's engagement rate on Instagram is 2.04%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 49 followers. Likes outnumber comments by roughly 71 to 1, with 2,980 likes and 42 comments on an average post, so most reactions are taps rather than replies.
Engagement rate
2.04%
- Avg likes
- 3K
- Avg comments
- 42
- Interactions : followers
- 1 : 49
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Who is Shubhra Banker?
Shubhra Banker (@gastronomicjournal) is a Digital creator creator on Instagram, also filed under Travel. Shubhra Banker carries Instagram's verified badge and uses an Instagram professional account. The Instagram bio for Shubhra Banker runs to 17 words across 2 lines.
How many followers does Shubhra Banker have?
Shubhra Banker has 131,199 followers on Instagram (131.2K). Set against 676 accounts followed, the audience works out to about 194 followers per account Shubhra Banker follows. With 3,901 posts published, Shubhra Banker's archive runs well past the 2,000 mark.
What is Shubhra Banker's engagement rate?
Shubhra Banker's engagement rate on Instagram is 2.04%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 49 followers. Likes outnumber comments by roughly 71 to 1, with 2,980 likes and 42 comments on an average post, so most reactions are taps rather than replies.
What does Shubhra Banker post about on Instagram?
Flinque files Shubhra Banker under Digital creator, with Travel as a secondary category. All 10 recent posts Flinque holds for Shubhra Banker are videos. The 10 recent Instagram captions Flinque holds for Shubhra Banker repeatedly use the words ingredients, tbsp, chopped, salt and powder. Shubhra Banker's captions carry hashtags such as #gastronomicjournal, #diwali2025 and #worldkheerday. Shubhra Banker writes those captions mainly in English. The bio tags #mumbai and #nagpur. Shubhra Banker keeps 93 story highlights, which open with a free Flinque account.
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Shubhra Banker's contact details are not published on Flinque's public profile. Brands with a free Flinque account can shortlist Shubhra Banker and use Flinque's outreach tools wherever a contact route is on file.
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