First of all, white rice, fried in oil and hilsa fish with raw chili. Whoever does not taste its taste, his life is in vain. After that, hilsa fish head and oil crackers are stuffed with vegetables. Pumpkin brinjal, potal jingh fish head and buttered in oil taste heavenly. Mustard Poppy Bata Hilsa hot rice is everyone’s favorite. If the hilsa is steamed in the rice by spreading the mustard seed batter with coconut flour, green chillies and raw mustard oil, then it does not take time to eat a plate of rice.

Then, raw hilsa broth with eggplant, hilsa paturi wrapped in banana leaves or plain hilsa broth. What else do you want? This is a very busy recipe at noon. In addition, if there is a hilsa egg sour in the last leaf, then the gluttons are full. But that’s not the end, currently Hilsa has once again found its way into foreign recipes. Hilsa Biryani or Baked Hilsa is available along with Anarsi Hilsa or Hilsa in Cheese Sauce in famous restaurants.

The main reason why hilsa is involved in so many stages of life is its taste. Fried, steamed, stewed, curried—however cooked, this is the only fish whose taste is unmatched. Rather, the taste is different in the cooking of Vaja-Vapa-Jhol-Curry or Biryani. Our hilsa-culture is made to ace other fish for flavor and culinary diversity. This hilsa separates Bengaliana from the food culture of other countries of the world.

Suman Saha