What: Hilsa Festival
Where: Oh! Calcutta, Forum and Silver Spring
When: Till end of August, 12.30pm to 3.30pm and 7pm to 11pm
On the menu: Hilsa, hilsa and more hilsa. Think Smoked Hilsa and Ilish Paturi and everything in between. With or without bones, epar or opar Bangla, Continental or fusion — you get almost everything you may fancy. 
“We wanted quality fish, so we waited till now. Every year we try to bring innovative dishes to the table while retaining the popular ones. This year too, we have introduced three new dishes,” said Debashish Ghosh, general manager, relationships and brand standards, Speciality Restaurants Ltd.
Meal for two: Rs 1,800-plus. 

TRIED AND TESTED

Mochar Ilish: An unusual combo but the banana flower is loved by Bengalis and so is hilsa, so how bad can the two taste? Pretty damn good is what t2 discovered. This boneless hilsa fillet is covered in mocha coating and shallow-fried. Rs 750

Ilish Fish Finger: Ever thought the hilsa would elbow bhetki out of Calcutta’s fave crumbed and deep-fried bite? Well, it’s a strong contender, served with kasundi. Rs 650

 

NEWBIES

 

Meghna Majhider Ilish: Inspired by a dish made by boatmen, the hilsa is cooked in coconut milk over slow fire and paired best with steamed rice. Bonus? It’s boneless. 
Rs 750

 

Posto Narkol Ilish: While ilish is usually prepared without onion and garlic on this side of the border, recipes from Opar Bangla include both. In this particular one, garlic is missing though. Posto and narkol team with onions and green chillies to make for a rich and delicious dish, Bangladeshi style. Rs 750

 

Lal Lonkar Ilish: Not for the faint-hearted, this is one of the fiercest additions to the menu. Made with Bird’s Eye chillies from Assam soaked in vinegar, the slightly tangy gravy is peppered with kalojeere. Rs 445

Text: Deborima Ganguly
Pictures: Rashbehari Das

 

 

 

What: Hilsa Reinvented Season V at The Park
When: July 15 onwards (The Bridge, noon-midnight; Saffron, 12.30pm-3.30pm, 7.30pm-11.30pm) and August 9 onwards (Zen, 7pm onwards)
What to expect: Ilish Sliders, Ilish Ki Gilauti on Makhmali Roti, The Bridge Caesar, Wood Fired Smoked Ilish, Grilled Ilish Risotto with Dill Walnut Ice Cream and Ilish Vindaloo with Steamed Rice.
Pocket pinch: Appetisers for Rs 695-plus, traditional dishes for Rs 1,095-plus and experimental fare for Rs 1,195-plus. 

Crispy Fried Ilish with Thai Chilli Paste is a burst of Thai spices and flavours in the mouth. Tossed with capsicum in a sweet-and-spicy sauce with Kaffir lime leaves and lemongrass, the fish balls are crispy outside and juicy inside.  
Rs 695

We Calcuttans love our biryani! If you can’t eat your ilish without rice, then opt for the Borishali Ilish Biryani with Kucho Chingri Jhal. The rice is cooked and flavoured before the shallow-fried hilsa is added to it. It is served with a rich shrimp gravy on the side. Peanut paste and jaggery make this gravy slightly sweet. Rs 1,095

 

Text: Sriyanti Dasgupta               
Pictures: Arnab Mondal

 

‘V FOR VEGAN’ GOES A T2 WORKSHOP

 

For all those who grappled with ethical eating and going vegan, Nivi Das had some answers ready, at The Green Platter presents Plant-Based Workshop, in association with t2, at The Conclave on July 9. In an earlier chat with t2, the Calcutta lady now settled in Australia had defined what vegan is: No animal products. Read no meat, no milk, no eggs, no cheese, no honey, even no leather! 

The St. Xavier’s College alumnus grew up struggling with her distaste for non-vegetarian fare as a child, being prodded to eat meat like many of us. She grew up to be a vegetarian and a few years earlier, Nivi turned vegan because “you can prevent a lot of conditions like diabetes and blood pressure with a vegan diet, and also because of my compassion for animals”.

A chartered professional accountant (CPA), Nivi also was certified as a chef from Institute of Culinary Excellence, Brisbane. A t2 chat...

 

 

 

 

What are your Calcutta memories?

I am pretty much a Calcutta girl. From language to local food, I love everything about Calcutta. I have very fond memories of Kalbaishakhi, but my friends were telling me there were hardly any this year. And I remember going to Anadi Cabin and eating cutlet. The food tasted different then. Even simple things like cauliflower and potatoes were much tastier, may be because they were fresh. 

What do you like about Calcutta street food? 

Street food is a must when I come here. I remember a really good phuchkawala used to come below our house (opposite Ice Skating Rink). If I get a chance I will go to the stretch opposite New Market, where they sell aloo tikkis and hot pav bhaji. Also at Lake Gardens, there used to be Aloo Dum and Ghugni, which I still love having. My friends go to places like Flurys and TGIF, but I go and have different kinds of chaats. 

Bengalis crave for sweets. What can a vegan have?

Sweets like narkel-and-gur naru and pithe-puli are completely vegan. I can make payesh with vegan milk (almond milk and soya milk) and curd without dairy products (see recipe). I am working on vegan rosogolla recipes. Hopefully in a year’s time, I will be ready with one. 

What do you prefer— sweet or savoury?

I prefer savouries any day. I am pretty much a healthy eater. It is very difficult to have healthy desserts unless you have a fresh fruit salad. Sweets are empty calories. To me having a dessert or a fizzy drink is a waste of calories.

 

Text: Malancha Dasgupta
Pictures: B. Halder