Gorom gorom bhaat with ilish maachh (hilsa) makes for a perfect rainy day lunch. Tapping on the season’s most favourite food item during monsoon, ITC Sonar has rolled out Elo Borsha, a Hilsa special menu at Eden Pavilion. The menu boasts of some classic Hilsa recipes made the traditional way in a Bengali household to some unconventional preparations that will please your palate.
“Indulge in the exquisite flavours of the Hilsa fish as we bring you a delectable promotion showcasing the best of this prized delicacy. From traditional delicacies like Shorshe Ilish and Bhapa Ilish to innovative hilsa-inspired creations, each dish is crafted to perfection.
Join us for a gastronomic journey that celebrates the richness of Bengali cuisine and savour the taste of Hilsa at its finest,” said
Nitin Bahl (picture right), hotel manager, ITC Sonar.
Here are some t2 picks!
(L-R) Zafrani Ilish: Zafrani Ilish is a delicacy that is apt to be served on special occasions. This particular recipe is cooked in a milk-saffronbased gravy and should be relished with plain steamed rice to bring out its true flavour.
Ilish Bhappey: Also known as Shorshe llish bhapa (or bhappey), it is a Bengali recipe of Hilsa steamed in a delectable mustard, yoghurt and coconut paste. Made with limited ingredients, this one has the strong pungency and kick of mustard.
(L-R) Ilish Roast: The fish is marinated in an onion, ginger and green chilli paste, seasoned with turmeric, salt, lemon juice, and tawa-fried. The marinade is cooked separately in a pan and then used to coat the fish.
Begun Ilish: Every Bengali household is familiar with begun diye ilish machher jhol. It is one of the most popular and beloved Hilsa recipe which is frequently prepared in every Bengali home. It is a super light, watery and simple fish gravy that is full of flavours and is absolutely irresistible in taste. In this preparation, fresh Hilsa fish slices are cooked with freshly chopped aubergines and green chillies in mustard oil using minimal spices.
