Hilsa cuisine from across border

Ticking the taste bud of the oh-so-conscious foodie, Bengal now has its very own Hilsa festival, with the marine-river confluence fish steamed, smoked and grilled in the chef's culinary lab.
The fortnight long culinary fiesta promises to explore and discover newer flavors and tantalize the taste buds of Kolkata's gourmand.
The menu celebrates the epicurean delights through exotic dishes like Borishaler Ilish Dim Bhaja, Hilsa Roe Borisal Style and Steamed Hilsa in Banana Leaves, along with contemporary creations like Hilsa Croquettes Stuffed with Roe.
"For the more adventurous, but having a fetish for traditional dishes, there is the centuries old, now extinct, tangy Kumro Pata Aam Acharer Ilish and much more," celebrity chef-entrepreneur and the trend-setter of Bengali speciality restaurant in city and other metros, Anjan Chatterjee said.

"The flaky flesh and the distinct aroma, once cooked, be it steamed or fried with a variety of spices, is part of a mouth-watering discussion on both sides of the border for many," a spokesman said on behalf of Oh Calcutta, organizing the festival.
"Holding the Ilish utsav of the city within our premises we seek to take those attending the festival on a gastronomic journey as diverse as the places which treat the fish with utmost passion, Diamond Harbour to Barishal," chef of the Kolkata facility said.