Bengali's doing justice to fish— an anecdote of a fish loving Indian

Bengal is notable for being a fish loving nation be it west or east. Located on both sides of the holy rivers Ganga and Padma, freshwater fish thus, becomes a resource reflecting on a cuisine that still connects both East and West Bengal despite being divided as separate nations.

Fish caught from natural sources and by farming in self made ponds; it not only fulfils the stomach of a Bengali, but the heart of the culture of Bengal. Every other village holds pisiculture as a major economy; cities and towns hosting several fairs and celebrating the love of fish in Bengal.

So entering in the story, one monsoon in the city of Kolkata, I, a traveler, was largely depended on restaurants and friend's houses for my meals. And I don't know why I feel hungry at an hourly basis whenever I am traveling!

Being blazoned about the fish in Bengal, I was determined to find out the essence of the fuzz all about. But determination soon became reliance, when indeed I, myself being a non-Bengali, not so meek about fish, was impelled to miss the Khichuri and Iilish Maach, which I had been several times served at different friends' house.

Sadly, I didn't have that many friends in Kolkata, who would invite me every day, or as frequently. So I had the opportunity to hop around a lot of restaurants as well. That monsoon it wasn't as rainy as it is expected, occasional thunder showers were accompanied with many sunny days. So I had cross legged to some Bengali Restaurant in Kolkata, over my all time favorite lunch of chicken and mayo sandwich and Earl Grey.


My tryst with Bengali cuisine was deepening with my growing interest to taste new dishes every day. Unlike many other cuisines, one I loved about Bengal, was there were a variety of flavors. Apart from the fish, and perhaps, a little bit of Mustard, you cannot come up with that one ingredient, that you found in every Bengali dish!

Musturd was one ingredient that was getting full justice in Bengal than perhaps, any other part of the world. Mustard oil is the primary used oil that most of the food, and of course fish, is cooked. The high smoke point from the heating mustard oil was scintillating to the senses and welcoming to the appetite. Poppy seed has another story making creamy juicy Fish recipies of Bhetki, and Chingri (Prawn). Other than the fish, posto makes a grand presence with Aloo posto, Posto-Chicken and much, much more. Panch phoron is the general mixture of spice that is widely used in fish stew dishes- the most light and nutritious wholesome Maacher Jhol with any fish and "matching" vegetables. The different fish used in a maacher jholI had its very own set of reserved vegetables… there must be a reason, and the detail is just awesome.

Cuisine itself is an endless story of every culture, but given the famous Bengali dishes atbengali restaurant, Khai Khai, I tasted them all, and apart from a very few… every dish in the Bengali cuisine has made a special place in my heart.

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About the Author

Amelia Aitken

I am a traveler who is not much into self proclamation, I just write stuffs I like and pick up in my journey, I liked to post this story... (show bio)