Monsoon is here and thus begins the Ilish maachh cravings. To satiate the hilsa-loving Calcuttan, Aromas, the coffee shop at Kenilworth Hotel, is hosting the Hilsa Festival. The a la carte menu has eight hilsa dishes, some traditional recipes and some contemporary ones.
TT Bureau
Published 16.07.18, 12:00 AM
Smoked Hilsa Fillet: A Continental preparation where the fish is first deboned and then smoked till it is cooked. It has a crispy texture and smoky aroma. Served with a side of Kancha Kola Shorshe Gnocchi, which is chewy and flavourful, and broccoli. The gondhoraj lemon butter sauce balances the dish. Rs 1,000
Ilisher Dhakai Paturi: The fish is steamed in a mustard marinade for least eight minutes. On opening the plantain leaf, you get the smell of shorshe and the juicy fish inside. Rs 975
Shorshe Ilish: The quintessential Bengali preparation packs a punch with mustard. It is served with a bowl of steamed rice and papad. Rs 1,000
Hilsa with Thai Green Curry: The curry is a mix of vegetable stock and coconut cream and has a strong flavour of Kaffir lime and lemongrass. It is served with a Gondhoraj Gobindobhog Rice, which is sticky with a lemony flavour. Rs 950
What: Hilsa Festival Where: Aromas, Kenilworth Hotel On till: July 31, noon to 11pm Meal for two: Rs 1,200-plus
Monsoon is here and thus begins the Ilish maachh cravings. To satiate the hilsa-loving Calcuttan, Aromas, the coffee shop at Kenilworth Hotel, is hosting the Hilsa Festival. The a la carte menu has eight hilsa dishes, some traditional recipes and some contemporary ones. “We celebrate this festival every year in July and Calcuttans love their hilsa. We want to give them some of the best preparations of the fish and have tried to be innovative with fusion dishes too,” said executive chef Khemraj Bhatt.
