KOLKATA: With an aim to serve ‘sorshe ilish’ on the platter of the office-goer in Singapore and London, the ‘Riverwater Ilish Festival’ will soon spread its wings to those places.
“Having known that Bengali cuisine has all the ingredients to win foodies across the globe, we will now be serving ‘Borishaler Ilish Bhaza’ at world capitals to give the true foodie the real taste of the flaky fleshed, distinct aromatic fish, aiming both the diaspora as well as other nationalities,” an Ilish festival spokesman said.
“We have seen from experience how people across continents just savoured Dhone Roshuner Ilish in our outlets of Kolkata and Dhaka. That egged us on to host this unique culinary meet which has already been posted on facebook pages before we host the Ilish event in other frontiers. But in the immediate goal, Dhaka will be the next stop to warm the cockles of the people there who are equally crazy about the fish,” the spokesman Debashis, chef of Oh Calcutta said.
As part of the aim of Oh Calcutta and Mainland China owner, celebrity chef Anjan Chaterjee, the ilish festival in foreign shores will be part of the move to turn traditional ilish delicacies into world cuisine – from a typical Bengali one to cater to the changing tastes of global audience, he said.
One perfect example will be Hilsa with Cheese and Herbs that can vie anytime with Chicken pizza if marketed globally.
“If Indians can taste samon fish here with assorted ingredients from the States, we can also export high quality Padma, Gangar Ilish (Ilish from rivers Ganga/Padma) to those places and the dishes will be commonplace but exotic in the same way,” Chatterjee said.
The Riverwater Hilsa Festival will be here till August 8.
Hilsa delicacies on platter of office-goers in Singapore, UK
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