And then a North Indian Punjabi in me made Shorshe Diye Ilish Maachh Bhapa (Steamed Hilsa in Mustard Sauce) and Ilish Maachh Bhaja (Fried Hilsa) and enjoyed it over at least four meals. If you are able to lay your hands on this Wonder Fish which is full of flavours, do try these simple recipes in your kitchen.
Last Sunday, in a chilling cold, in an open courtyard with efforts to warm up the ambience with some live fire Sigree, I enjoyed an amazing dinner in a Food Pop Up curated by Chef Rajan Bedi. The three-course meal started with Amalokhi Soup, Chicken Tikka and Rampuri Seekh Kebab as starters. The main course included Lahsooni Dal, Amritsari Fish Curry, Murgir Jhol and Lal Maas. The accompaniments included Bhut Jolokia Chutney, Aloo Pithika and Khorisa (fermented Bamboo Shoot) Pithika. And the wonderful fare wrapped with Malpua topped with Moong Dal Halwa.