Amritsari fish continues to be a popular dish of Punjab

January 19th, 2009 - 11:03 pm ICT by ANI  

By Ravinder Singh Robin
Amritsar, Jan.19 (ANI): Amritsaris or, the people of Amristar are generally described as warm hosts, as they are themselves known for having a palate for eating.
A number of eating joints exist within the walled city, serving a wide variety of traditional cuisines.
One of the favourite dishes is the popular Amritsari fish. It continues to be delicacy among Punjabis and tourists visiting the holy city. The mention of fresh water river fish Sole and Singhara is mouth watering. It is claimed that the kind of fish available in Amritsar cannot be found anywhere in the world. Punjabis, settled in any part of the world do not miss a chance to visit Amritsar during their visit to India and partake the delicious fish.
It doesnt matter if their native place in Punjab is Doaba, Ludhiana, Jalandhar or Phagwara and not necessarily the Amritsar city.
Amritsari fish has, it is said, many qualities. It is believed that Amritsari fish helps prevent heart-related problems. But majority of the people who relish Amritsari fish are drawn to it chiefly because of its special taste and they special Amritsari way it is prepared here.
Amritsari fish is best when it is prepared in Amritsar. In particular, it has to be bought in the hustle-and-bustle in the citys fish market. People throng the restaurants and making a beeline to order their choicest fish in the evening.
The specialty is the freshwater fish, caught in the Harike Pattan and Beas rivers.
All Amritsaris look forward to spend their evening at their favourite eating joints and savour their favourite fish dishes.
At Amritsars Lawrence road, there is one `Makhan Dhaba”, which is decades old outlet selling the delicious `Amritsari Fish”.
Asked after all what makes the Amristari fish so famous, Makhan Singh, the owner of the Makhan Fish Corner, said: We purchase fresh fish from the market. Our preference has always been to buy good quality fish. We then deep-freeze the fish for almost a day to use it the next day. It’’s an art which we learnt from our elders.
Lightly fried in a gram flour (Besan) and egg white paste, with dry, bread crumbs it breaks so easily in the mouth. Besides, a good quality of the fish and the best available ingredients are used to maintain the flavour of the fish.
Dr. Sodhi, a resident of Amritsar, said: I travelled to England and experienced a variety of sea food. But I didn”t find the fish quite as tasty as the fish in Amritsar. I travelled to other parts of the state, but never have I found that taste which is so unique of Amritsar. The Bengalis love fish. And when some of my Bengali relatives sampled the Amritsari fish, they could not believe it could be so tasty, said another customer at the restaurant. (ANI)

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