Doi Ilish Paturi

Monsoon in Kolkata means you get to smell the heavenly aroma of ilish (hilsha) in almost every house as you pass by them. It’s probably the favourite fish of every bong. A bangal swears by it, and if a ghoti denies the fact that ilish is his favourite fish, I’ll bet you he’s lying. For me, monsoon means less meat and more ilish for me. There are days when I have ilish for breakfast, lunch and dinner. Such is my love for this fish. A few days back I really wanted some paturi (fish cooked in banana leaf), but my mom told me to make something new. She really loves doi ilish (hilsha cooked in yoghurt), so I thought why not try something new, and it turned out to be pretty amazing. So here is the recipe of my Doi Ilish Paturi.


  • Ilish (Hilsha) – 4 pieces
  • 6 tbsps. of plain yoghurt
  • 1 and half tbsps. of ground mustard seeds
  • 1 and half tbsps. of ground poppy seeds
  • 2 tsp. turmeric powder
  • 4 green chillies
  • Salt to taste
  • 4 banana leaves cut into eight inch squares
  • Cotton string
  • 3 tbsps. mustard oil


In a mixing bowl, beat the yoghurt nicely.

Add the mustard paste, poppy seed paste, turmeric powder, salt and 2 tbsps. of mustard oil and mix.

Add the fish and coat them gently with the mixture. Ilish is very delicate so it needs to be handled gently.

Marinade the fish for 15 mins in room temperature.

In the meantime, heat a pan to medium low and gently heat the banana leaves on both sides for a few seconds. This’ll help in folding and tying it up.

Now take a leaf, put a spoonful of the marinade in the middle, and place the fish over it. Add some more of the marinade on top and a green chilli.

Fold the leaf, tie with string and seal it to make a parcel. Repeat the steps for the rest of the fishes.

Heat 1 tbsp. of mustard oil in a frying pan and add the parcels when the oil smokes. Turn the heat to medium high and flip the parcels once after frying each side for 20 secs.

Now turn the heat to medium low and cover for 7-8 minutes.

Uncover and turn the heat off.

Cut the strings, open the parcels and serve with hot rice, preferably on a banana leaf with some more green chillies.

Hope you guys will try the recipe soon. Don’t forget to like, follow and comment.


Asian Style Mango Salad

This year’s summer was really excruciating, the blazing sun made it almost unbearable at times. I would sound crazy if I tell you that I miss summer, but now that we are into monsoon, the only thing I miss about summer is the heavenly mango. Well, I had my last share of the delicious fruit a few weeks back when a family friend dropped in and gifted us about 2 kilos from his backyard tree. In Kolkata, almost everyone has a relative or friend who has a mango tree, ‘barir gach er aam’ as they say here. So I was really thankful to this person after receiving so many of those at the end of the season. A mango is tasty enough to be eaten as it is, but I thought of making a delicious salad with very few ingredients. I really love Asian salads as they require so little ingredients and yet are so yum. So here is the delicious yet very simple recipe of my Asian Style Mango Salad.


  • 2 ripe mangoes
  • 1 and half tbsps. of white sesame seeds
  • 1 tbsp. of fish sauce
  • 1 tbsp. of sesame oil
  • 2 tbsps. of chopped fresh mint leaves
  • 2 tsps. Of finely chopped green chillies
  • Juice of one lime


Heat a frying pan and heat the sesame seeds in the dry pan until lightly toasted. Make sure not to burn the sesame seeds.

Peel and chop the mangoes into 1 inch cubes and put them in a large bowl.

Now in a small bowl, add the fish sauce, sesame oil, mint leaves, chillies and the lime juice and mix well.

Add the dressing to the mangoes and mix gently until everything is well combined. The shape of the mangoes should be intact, so mixing gently is important. Add the toasted sesame seeds and mix again.

Pour in a serving bowl, garnish with a mint twig and serve.

The best thing about this salad is that it’s super light. It’s a bit sweet, tangy and the green chillies give it a nice touch of heat. Also the sesame seeds add in a crunch with every bite. Hope you like it, and don’t forget to leave a comment.


It all starts.

Hey everyone! I’m Akash, I’m 22 and live in Calcutta. For me, food has been my greatest love ever since I had my first spoonful. I’ve been cooking for the last 10 years, and have always been passionate about it. After a lot of thoughts and researches, I’m finally here with my first blog post. I’ll be posting almost twice every week.Feedback is appreciated and very much encouraged. All the readers can expect recipes, my food experiences, everything related to food and not just any one particular cuisine. but food from around the world. So welcome guys,26910798_917879991706550_4162426736259313762_o to a blissful gastronomic journey. Let’s have a blast! Continue reading “It all starts.”