The festival was held on July 30-31.
Celebrating monsoon and Bengal’s acclaimed culinary tradition, Aromas launched a specially curated event with the theme ‘One Fish, Many Stories’, Koneenica joined Chef Sandip Nag and Chef Suvankar Sardar in a live cooking session that presented two unique dishes from the a-la-carte menu – Ilish Cutlet and Doodh Ilish.
Sharing personal techniques and a glimpse into the memories that make the Hilsa an integral part of Bengal, Koneenica said, “I was delighted to see the incredible variety on the menu, which beautifully celebrates both tradition and innovation.
“From timeless classics like Bhapa Ilish, Sorse Ilish and Doi Ilish to contemporary creations like Herb-Marinated Ilish en Papillote and Smoked Ilish, every preparation reflects a different story of Bengal’s culinary heritage.”
Speaking on the occasion, Rodney Mendes, General Manager at Kenilworth Hotel, stated: “There is no better person than Ms. Banerjee to give us a tip or two. Hilsa is more than just a fish – it is an emotion that is deeply woven into Bengal’s culture, traditions and family gatherings.
“At Kenilworth through ‘One Fish, Many Stories’, we wanted to celebrate the many memories, recipes and regional influences that make Hilsa so iconic. We look forward to welcoming our guests to Aromas to experience this unique celebration of flavour, culture and storytelling.”
The menu showcases Hilsa in a variety of traditional and contemporary kinds, including Ilish Finger, Ilish Cutlet, Ilish Brinjal Rollatini, Ilish Bhaja, Herb-Marinated Ilish en Papillote, Smoked Ilish, Bhapa Ilish, Sorse Ilish, Doodh Ilish, Ilish Paturi, Bori Begun Diye Ilish, Doi Ilish and Ilish Biryani.
(Reporting by Hrisita Sarkar, photographs by Ditsa Dutta)