Government of India
Ilish Maacher Patla Jhol
Description: This signature dish of Bengal involves simmering fried pieces of "hilsa" fish in a light yet flavourful gravy tempered with "kalo jeera" or "kalonji", turmeric and green chillies. The medium of cooking, like most other Bengali dishes, is mustard oil. This dish is served along with piping hot rice.
Type: Cuisine
| DC Field | Value |
| dc.date.accessioned | 2020-09-15T07:02:39Z |
| dc.date.available | 2020-09-15T07:02:39Z |
| dc.description | This signature dish of Bengal involves simmering fried pieces of "hilsa" fish in a light yet flavourful gravy tempered with "kalo jeera" or "kalonji", turmeric and green chillies. The medium of cooking, like most other Bengali dishes, is mustard oil. This dish is served along with piping hot rice. |
| dc.format.mimetype | image/png |
| dc.type | Cuisine |
| dc.identifier.other | 187 |
| dc.format.medium | image |
| DC Field | Value |
| dc.date.accessioned | 2020-09-15T07:02:39Z |
| dc.date.available | 2020-09-15T07:02:39Z |
| dc.description | This signature dish of Bengal involves simmering fried pieces of "hilsa" fish in a light yet flavourful gravy tempered with "kalo jeera" or "kalonji", turmeric and green chillies. The medium of cooking, like most other Bengali dishes, is mustard oil. This dish is served along with piping hot rice. |
| dc.format.mimetype | image/png |
| dc.type | Cuisine |
| dc.identifier.other | 187 |
| dc.format.medium | image |
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