What: Ilish Fishtival Where: 6 Ballygunge Place and 6 Ballygunge Place Thali outlets When: July 5-17, noon to 3.30pm and 7.30pm to 10.30pm (Salt Lake and Ballygunge Place) and noon to 10pm (Thali outlets — Kasba and Sector V, Salt Lake) On the menu: The queen of fish — hilsa. Expect recipes that are off the beaten track, because the traditional ones are available throughout the year. The festival favourites include Ilish Dopiyaja, Ilish Maachher Tikia and Aam Tel Ilish. There are options aplenty for those who don’t want to work hard to debone. The top picks are Smoked Ilish — a Continental dish serving boneless hilsa fillet with mashed potatoes and grilled veggies — and Ilish Porotha. Chef speak: “Though ilish is an acquired taste, it’s still one of the bestselling items in the restaurant through the year. Luckily this year, there has been a good harvest of hilsa in Bengal, in quantity and in size, which means the taste is good,” said chef Sushanta Sengupta.
Deborima Ganguly
Published 05.07.16, 12:00 AM
Ilish Thali: This is for the ultimate hilsa lover. Apart from the rice, dal and dessert, everything else on the plate has hilsa in it. Hilsa eggs to oil to Ilish Maachher Matha Diye Kochushaak... even the sandesh on the plate is shaped like an ilish peti! The star of the thali is Ilish Malaikari, a delicate dish made with coconut milk, with the hilsa in place of prawns. Rs 1,200 at Salt Lake and Ballygunge Place; Rs 705 at Thali outlets. All prices excluding taxes.
What: Ilish Fishtival
Where: 6 Ballygunge Place and 6 Ballygunge Place Thali outlets
When: July 5-17, noon to 3.30pm and 7.30pm to 10.30pm (Salt Lake and Ballygunge Place) and noon to 10pm (Thali outlets — Kasba and Sector V, Salt Lake)
On the menu: The queen of fish — hilsa. Expect recipes that are off the beaten track, because the traditional ones are available throughout the year. The festival favourites include Ilish Dopiyaja, Ilish Maachher Tikia and Aam Tel Ilish. There are options aplenty for those who don’t want to work hard to debone. The top picks are Smoked Ilish — a Continental dish serving boneless hilsa fillet with mashed potatoes and grilled veggies — and Ilish Porotha.
Chef speak: “Though ilish is an acquired taste, it’s still one of the bestselling items in the restaurant through the year. Luckily this year, there has been a good harvest of hilsa in Bengal, in quantity and in size, which means the taste is good,” said chef Sushanta Sengupta.
Gobindo Bhog Ilish: Think biryani, without all the fancy-schmansiness. The rice, cooked with the fish with a sprinkling of kalo jeere, takes on the flavour of the hilsa. On a rainy day, this spells heaven. Rs 650, available at Salt Lake and Ballygunge Place onlyLau Pata Diye Rosooni Bhapa Ilish: The hilsa is marinated with garlic pickle, yogurt, green chilli paste, mustard paste, coconut milk and seasoning. It is then wrapped in blanched lau leaves and braised.
A little pickle-y and a lot garlic-y, we love this bhapa ilish with a twist. Rs 855 at Salt Lake and Ballygunge Place; Rs 400 at Thali outletsIlish Porotha: The good ol’ Mughlai paratha, stuffed with minced hilsa. Good enough to be had on its own or with some ketchup. Rs 350, available at Salt Lake and Ballygunge Place onlyIlish Begun Roll: The ilish-begun is a time-tested hit. This dish takes it a step further. Minced hilsa wrapped in thinly sliced aubergines is dipped in tempura batter and deep-fried. Sounds yum? Tastes even better. Rs 425 at Salt Lake and Ballygunge Place; Rs 250 at Thali outlets
