Tero Parbon on Purna Das Road, near Golpark, is here to revamp your monsoon taste buds with their newly launched Hilsa offerings. Known for its authentic Bengali delicacies, this seasonal menu is one that comes with a twist, where ilish is used boneless as well as with bones, and cooked in different styles. The Telegraph picks out their must-haves to dig into…
(Top left corner) Ilish Do-Pyaza: A combination of Hilsa and veggies, this unique offering is sufficiently tossed in ginger, garlic, onion and tomato pastes and served hot with fried onion and capsicum.
(Bottom left corner) Lalmohan Ilish: Semi-fried fish cooked with fennel, dried red chillies and spices is the ultimate burst that your taste buds require. Served with piping hot rice, this makes quite the zingy meal. This is a great option for those that like their fish curry without mustard.
(Right) Narkel Bhapa Ilish Pulao Boneless: A perfect blend of spices, coconut, steamed rice and boneless fish, this bowl is both sumptuous and healthy. The boneless ilish is a sheer delight for those that aren’t well-versed in eating fish with a lot of bones.
(Top left corner) Lajjabati Ilish: This dish tastes as awesome as it looks. Garlic and mustard are the two main spices, and the fish is steamed in the leaves, elevating the taste quotient.
(Bottom left corner) Ilish Fish Finger: What better starters than fish fingers in a Bengali delectable?! Dig into this super favourite snack that is prepared fresh and served crispy. The best part? You get boneless fish.
(Right) Ilish Khichuri: Monsoon and khichuri go hand in hand and this exquisite delicacy with Hilsa is a bomb of flavours. It is prepared with Basmati rice and made more flavorful with spices and some fresh veggies.
