A gastronomic delight

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When any Indian foodie is asked about the cities where one can get the best food, most will name Delhi, Lucknow, Hyderabad, Kolkata, Mumbai etc. Very few will name Amritsar. However, this city in Punjab has some of the most delectable food and due to its proximity to Pakistan (Lahore is just 23 km away), it has a rich history of shared cuisine with our neighbours.

Amritsari Fish

These succulent morsels of deep-fried river fish are simply heavenly. Though one can get variations of Amritsari fish almost in every big city of the world, it is never as good as that had in the city itself. If visiting Amritsar, check out Makkhan’s for some of the best fish. Their secret? To get the freshest fish possible.

Ingredients
8 fresh fish fillets (firm river fish)
200 gm gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chilli powder
Juice of 1 lemon
1 egg
Chaat masala
Oil
Salt

Method
Cut the fish fillets into thick, finger-sized pieces. In a bowl mix together the salt, lime juice, ginger and garlic paste and red chilli powder. Add the fish to the paste and rub well with you fingers. Marinate for 20 minutes to half an hour.
Make a thin batter with the gram flour, egg, ajwain, salt and a little bit of water. Pour the batter over the fish and let it remain for another 15 minutes.
Heat oil for deep frying and fry the fish in batches till golden in colour. Before serving fry the fish pieces again so they become crunchy. Sprinkle chaat masala and serve with lime wedges.

Bhatura

This is another Amritsari speciality. Served with special chhole (you get wonderful ready-made spice mixtures these days that make wonderful chhole) bhaturas are a foodie’s delight, though slightly high on cholesterol. But what the heck! You aren’t going to cook this every day.

Ingredients
450 gm plain flour (maida)
1 tsp yeast
120 ml lukewarm water
115 gm yogurt
A pinch of salt
Oil, enough for deep-frying

Method
Mix the yeast in the lukewarm water and set aside for 10-15 minutes. When bubbles form on the water (use a fresh batch if bubbles do not form), make a soft dough with the yogurt, fermented yeast, salt and flour. Set aside in a warm place, covered with a wet cloth for one hour. The dough should rise substantially by then.
Remove the cloth, knead well and set aside for another 15 minutes. Divide into even-sized balls and roll out the bhaturas roughly 6 inches in diameter.
Heat the oil in a wok and deep-fry. Serve immediately with chhole.