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In West Bengal, Tripura, Odisha, Assam and Bangladesh, fried fish or māchh bhājā is a common delicacy. Riverine fish like bhetki, topshey, aarh and pābdā ( Ompok pābdā), and anadromous fish such as hilsa are commonly fried in Bengali cuisine, Odia cuisine and Assamese cuisine.[ citation needed]
In the process of frying it in oil, a hilsa will release additional oil. The oil mixture is valued as a flavouring agent for rice or vegetables. [1]
References
- ^ Banerji, Chitrita (1993) [First published 1991]. Life and Food in Bengal. Rupa & Co. pp. 86–87. OCLC 34943980.
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 | This Bangladeshi cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
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In West Bengal, Tripura, Odisha, Assam and Bangladesh, fried fish or māchh bhājā is a common delicacy. Riverine fish like bhetki, topshey, aarh and pābdā ( Ompok pābdā), and anadromous fish such as hilsa are commonly fried in Bengali cuisine, Odia cuisine and Assamese cuisine.[ citation needed]
In the process of frying it in oil, a hilsa will release additional oil. The oil mixture is valued as a flavouring agent for rice or vegetables. [1]
References
- ^ Banerji, Chitrita (1993) [First published 1991]. Life and Food in Bengal. Rupa & Co. pp. 86–87. OCLC 34943980.
| Cuisine | | ||||
|---|---|---|---|---|---|
| Dance |
| ||||
| Music |
| ||||
| Handlooms and handicrafts |
| ||||
| Observations and festivals | |||||
| Arts | |||||
| Other | |||||
|
| This Bangladeshi cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
| This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |