Seasonal Hilsa: A Kolkata Ritual
Chef Ananya Sen
Head Chef — Bengali cuisine. Ananya's seasonal Hilsa menu is among the most anticipated culinary events on Kolkata's calendar each year.
When the first monsoon clouds gather over the Hooghly, Kolkata holds its breath. The queen of fish is returning — and our kitchen has been waiting since the last rains faded.
Hilsa season is brief and sacred. For eight to ten weeks, the fish moves upriver to spawn, and Bengali kitchens across the city celebrate with bhapa, paturi, jhol, and fried telekata slices that crackle with mustard oil.
A Menu Built Around One Fish
We source Hilsa daily from trusted fishmongers at Howrah market, selecting fish by the gleam of its scales and the firmness of its belly. Each preparation on our seasonal menu highlights a different texture — steamed, wrapped in banana leaf, or slow-cooked in a light gravy with nigella and green chilli.
“To eat Hilsa in season is to understand why Bengal built its cuisine around rivers. Everything else is commentary.”
— Chef Ananya Sen
The Hilsa menu runs from mid-June through August, subject to catch and river conditions. We recommend reserving early — especially for weekend lunches when families gather for the full spread.
