Mostly Gastronomic Ramblings of a regular Bengali.

I am a proud Bengali and a prouder Indian. I love my food and my travel. Am also a crazy sports fan and the fortunes of Indian Cricket, Kolkata Knight Riders and East Bengal (just to name a few) affect me more than they should. The blog will contain information on 1. Food 2. Travel 3. Sport 4. My country, my state and myself. Hopefully this will be moderately consistent. Readable. And enable me to write a book linking travel, food and sport in some wierd combination sometime in the future.

Sunday, December 4, 2011

Makhan Dhaba, Amritsar

Fish Amritsari is possibly the most ubiquitous fish preparation found in the menu cards of Indian restaurants. In Amritsar and was saved culinary blasphemy by managing to taste the preparation at the restaurant Amritsar residents consider to be the veritable home of the dish - Makhan Dhaba at Lawrence Road.

Makhan Dhaba has been serving up Amritsari Fish for six decades now and is again a restaurant that is defined by the dish. The restaurant very basic to say the least and has sparse seating arrangements. Residents use the outlet more from a take away perspective, but you have to remember its Amritsar, the land of milk and honey, food is about freshest, purest ingredients, fantastic taste, if you are looking for ambiance you best remain in Mumbai or Delhi. The taste of hot fish, beautifully flavoured served fresh from the frying pan, in cold, wintry Amritsar is an experience to be treasured and a must do in the city of the Golden Temple.

The Amritsari fish is effectively fried freshwater fish, which has been marinated in a spice rub, having a distinct flavour of Ajwain which is the real trademark of the preparation. The fish used for the preparation in Amrtisar is the freshest sole from the waters of the Beas. Makhan Dhaba has apparently specialised in keeping the fish the freshest possible through a special process until the same is ripe for frying. The fish is served to you, soft and tender, the skin is nice and crisp, covering the soft white flesh. The spice rub gives every morsel fantastic flavour.

A nice touch is the fact that as you are waiting for the fish to be served, you are served a morsel after the fish is cooked just right to check for taste. I guess they fry it slightly longer for the customers who are not that comfortable with having fish.

Bengalis, myself included are slightly snobbish about fish, especially freshwater and believes that it is a sing for a non Bengali to even attempt to cook river fish. However I doff my hat to the chefs at Makhan Dhaba and rate the Amritsari fish as high as any that I have ever tasted.

How to get there: Makan Dhaba is on Lawrence road, and seems to have recently changed location slightly. However it is still near Lawrence road and the locals should be able to clearly point the newer whereabouts to you.

Fish Amritsari at Makhan Dhaba is served by weight, in multiples of 250 gm. Each 250 gm will cost you Rs 200/-