By Pamela Nandi | Aug 15, 2019

There is a saying that Bengalis have “baro mashe tero parbon” and the arrival of Hilsa – Queen of Fish marks the onset of monsoon, the season that breeds romance and sense of nostalgia. Bengali’s love affair for monsoon and ‘Hilsa’ also marks the onset of the Durga Puja at the backdrop. Monsoon, the season of khichuri and Ilish bhaja – always brings back my succulent childhood memories and my love affair with the ubiquitous Ilish recipe that is being passed from generation to generation i.e. Doi Ilish – fish steamed to perfection in a mix of yoghurt, mustard seeds, slit green chillies, mustard oil.

River Water Hilsha Festival Oh! Calcutta

Forum Mall, 4th Floor, 10/3, Elgin Road, Kolkata

3rd Floor, Silver Spring Arcade, E.M. Bypass, Science City Area, Kolkata

A great accompaniment with steamed rice, the queen of fish-holding a close place in the heart of every Bong – a fish lover’s choice for monsoon feast as it evokes golden memories laced with stories of ‘Opar Bangla’.

Its the hilsa season with the kitchen scented with soft aroma, of Bengal’s greatest love that invites you to get lost with intense flavour and buttery texture. To satiate the culinary delicacies of Ilish and especially the spices used in preparing certainly adds visual grandeur.

An elaborate series of them presented by chef Kingshuk of Oh Calcutta to whip up the mind that almost reflects those days of pampered childhood.

Bhapa Illish –
Also known as Shorshe ilish bhapa (or bhaape) meaning steamed mustard hilsa, is one of the quintessential Bengali Hilsa Recipe. Hilsa fish steam cooked with a tangy paste of mustard and green chillies.

Mochar Illish –
Boneless ilish draped in fresh, flavourful banana flowers (mocha) spiced and deep-fried. A unique & crazy Ilish (Hilsa) recipe.

Ilish Paturi –
‘Paturi’ – the classic Bengali delicacy, where fish coated with mustard paste, poppy seed paste, green chillies and mustard oil, wrapped in a banana leaf and then steamed. The burnt smell of the banana leaf infused with the fish creates a scrumptious taste.

Lal Lonkar Ilish –
Hilsa in a spicy, tangy gravy. A concoction of ancient and classic flavours that gives a fiery tinge to the palate.

Smoked Hilsa (Boneless) –
A Continental-style dish, where the fish is de-boned and smoked to a crisp texture. The unique recipe gives a smokey flavour that imparts a Bar-B-Q taste.

Ilish Parbon | Cafe Ekante & Biswa Bangla Gate

Biswa Bangla Gate Restaurant – Rabindra Tirtha 1, Major Arterial Road, Action Area I, New Town, Kolkata

Cafe Ekante – Eco Island, Eco Park, New Town, Kolkata

“Your favourite dish Hilsa is in danger, stop catching young ‘Khoka’ ilish” is really alarming. The reason is due to overfishing i.e. fish being caught when it’s young. This year WBHIDCO (West Bengal Housing Infrastructure Development) initiated an awareness campaign ‘Eat Large Save Small’ to mark the inauguration of Ilish Parbon | Cafe Ekante & Biswa Bangla Gate.

Honoured to be a part of this mission that kicked off with a grand celebration at ‘Banglar Gram’, Eco Park, New Town – the place that is blessed with gorgeous scenery and the an effort has been made to recreate the Bengal Village studded by mud houses, paddy fields, farmer statues etc followed by several rounds of distinguished Bhatiyali songs – the music of mystic rivers to bring alive the lives of boatmen and then taking a vow to buy Ilish at least more than 1 Kg.

A rally from ‘Banglar Gram‘ graced by Shri Debashis Sen – Chairman and Managing Director at HIDCO was organised with a pledge ‘Don’t indulge in buying young Khoka’ Ilish. Spreading the messages to the larger audience about the health benefits of Ilish – ‘Ilish improves brain stimulation’ and ‘Ilish eases Rheumatoid Arthritis’ was very thoughtful.

Its ‘Celebrate with Difference‘ by exhibiting dishes of Ilish curated by chef Sani Dutta that is currently available at Cafe Ekante,eco Island,eco Park and Biswa Bangla Gate to justify the mission ‘Let’s savour the taste of full-grown Ilish during monsoon’.

No better way to soak into the golden hues of the sunset, inhaling the refreshingly cool breezes, mesmerize the view of the finest urban park by taking boat ride to Café Ekanté and the tingling taste-buds were ready to pamper the flavours of Hilsa – delectable Hilsa Biryani, an irresistible combination of fragrant rice and pompous Hilsa served with magic burhani.

‘D-Illish-Ous’ at Bhoomi”,vedic Village Spa Resort,kolkata India

Vedic Village Spa Resort, Shikharpur, New Town, Kolkata

How about enjoying some delicious Bengali lunch at Bhoomi”,vedic Village Spa Resort,kolkata India that touched our soul curated by chef Azad Arif polished from the kitchens of ‘Opar Bangla‘ that reflects the rich culinary legacy while getting drenched in the unique landscape view, a man-made village in the lap of nature away from the hustling and bustling of the city centre.

Leave your spoons and dig in with the hands to titillate the taste buds with the flavourful magic of Hilsa delicacies served on a handcrafted utensils resembling the banana leaf laid on ‘matir thala’ which is very eye-soothing in the mud-style atmosphere equipped with all the modern amenities with the sun playing hide and seek through its earthy windows.

The taste has been very well-penned to gorge on the elaborate menu ringed by intensely flavourful dishes that take a gastronomic ride to other states as well.

For the fish fanatics, if you are scared of the bony fish, an attempt has also been made by gracing the menu with some boneless Hilsa preparations.

My TOP PICKS –

One Thali One Meal –
Your favourites packed in one meal with eye-popping variety – Bhapa Illish, Ilish Bhaja, Khichuri, Chutney, Misti Doi, Papad.

Bhapa Illish – Sorse Kacha Lanka Hila
Also known as Shorshe ilish bhapa meaning steamed mustard hilsa, is one of the quintessential Bengali Hilsa Recipe. Hilsa fish steam cooked with a tangy paste of mustard and green chillies.

Ilish Bhaja –
Crunchy and sizzling hilsa deep-fried in mustard oil flavoured with kancha lonka (green chilli) served with the beautiful satisfying Bhuna Khichuri, the most favourite delicacy of Bong in monsoon.

Kakrol Stuffed with Ilish Caviar –
Teasel Gourd stuffed with Ilish caviar, battered and then deep-fried. Just extraordinary.

Kolapuri Hilsa –
Touch of Maharashtrian spices – generously infused with the tender tasty flesh is magic on the plate. Very spicy and a little pungent.

Cheers !!!