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.
As the luck would have it, five days later I was in Kolkata. And, was committed to be there at The Blue Poppy-Thakali. Once again, it was an evening full of amazing food and unending talks and photo sessions. We were hosted at the personal table of Doma (the first on the left as soon as you enter). The food line up, personally chosen by Doma, unfolded like a Bollywood thriller with a superb climax.
This time, I had gone to Guangzhou with two colleagues who fall in both of the above categories. One eats Non Veg but limited to Chicken and Mutton only. The other one was strictly Vegetarian. In one of my earlier Blogpost on China visit, I had written about Bombay Grill an Indian Restaurant there. So, to address the needs of both of my colleagues, we decided to go there, at least twice.