East Vs West Bengal - Raja Rasoi Aur Andaaz Anokha | Season 2 - Episode 11 | Ranveer Brar - Preview 

My ancestors belonged to Dhaka, Bangladesh. We are true, hard core East Indians (Bangal). you shouldn't have added onions in this. The aroma of Ilish gets affected due to onions. All you need shorshe & posto. sometimes v also added grated coconut or curd to this marinade. Instead of frying it, the wrapped fishes can also be steam cooked (Bhapa)

এটা কুমড়ো পাতা/ ফুল না ৷ এটা লাউপাতা (লাউ শাক) এবং ফুল ৷ মিষ্টি কুমড়োর ফুল হলুদ রং এর এবং ভেজে খাওয়া হয় ৷

In authentic Bengali cuisine, we don't put onions in Hilsa. Hilda has its own aroma and flavour. And that was leaf of lauki not kaddu.

Golden rule of cooking eelish maach is to never add onions to it. Also for ilish paturi u don't cook the marinade. It needs to be applied raw over the raw fish.

That was not pumpkin leaf. Kumro means pumpkin(kaddu) And that was bottle gourd leaf(lauki) Pumpkin flowers are big bright and yellowish

কুমড়ো ফুলের বড়া, ইলিশ মাছের তেল, ইলিশ মাছ ভাজা, মুগ ডাল আর গরম ভাত ♥️

I think punjabi and bengali has one thing in common,love for food...btw,it's great to hear bengali words from a punjabi

Ilish and onion together is a crime !!!

Aap kitna achha pronounce krte hai. কুমড়ো পাতা, পস্ত বাটা , সরষে বাটা , কুমড়ো ফুল ভাজা ।I loved these pronunciations

You should wash hilsa fish before cutting, if you wash it after cutting into pieces, the real aroma of the hilsa fish will disappear totally. That's how we, the bengalies cook ilish maach

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I am East Bengali by blood , so I love the sweltering hotness of bangladeshi food , on the other hand I live in west bengal and I am born here so I also love the sweetness of west bengal food (viz ghoti items). ❤️❤️

I am a huge fan of yours and a Bengali also❤...loved how you tried to pronounce the bengali words sir...I am first time seeing a punjabi guy trying to cook such a tricky Bengali delicacy....loved this video.

Two comments I couldn't resist making: The plant you have shown here is'lau' and not' kumro' i.e. gourd and not pumpkin. Pumpkin flowers are orangish yellow and large in size. Secondly, onions are traditionally not put in Hilsa, it overpowers the original flavor of the Hilsa fish which is a delicacy only because of its unique flavor which it gets because of its life cycle. While cooking Hilsa we should try and maintain the purity of its flavor. So,no ginger, garlic or onion. This way you get the best taste of Hilsa.

Onions!!!!! Ok all bongs seeing this are having a stroke.

I feel so good to see Bengali cuisine getting so much love ❤️❤️❤️ So proud of my Bengali root.....

Ranveer same pinch !! Even i turn speechless when Ilish is served on my plate 🍽 And the way you cooked it was exquisite. And the way you pronounced the names in bengali was perfect.

I'm from East bangla -Bangladesh. my mom cook it ilish season whn every ilish more than 1kg, but in bapa ilish she never cooked, just raw masala and marinated it welly with mustard oil thn steam it. plan rice and bapa ilish is just haven food.

Onion n Hilsa? That's just not authentic Bengali cuisine

We bengali Dont use onions while making ilish.. Anyway big fan of ur cooking nd hosting.. Eagerly waiting for bengali food making.. ❤

Never ever add onions in any Elish recipe... u killed the flavor of the fish...

Lots of love from Bangladesh 🇧🇩 And really loved the way you pronounce the bangali words👍

Onions aside, it was cathartic to watch this whole episode. You've made this labour intensive process look so simple and elegant. I know I never look or feel elegant cooking ilish oi r hilsa as it's popularly known.

there were two things very wrong here: 1) Washing Ilish after cutting it and 2) adding onion to this. Both will cause the fish to lose it's actual fragrance and flavour.

Amaizing way to present the different food , dnt need any proper recipes , jst loved the way you telling stories , great work Brar ..

You're bengali is too good..... And that's the spirit . And this cooking is made by bengali mother's and none can compete them in this context but your attemt is splendid... Oh sorry to say I am a bengali...

I am already a fan of Ranveer Brar but seeing him cooking Bengali dish made me an ultimate 1 . My ancestors were from East Bengal and bhapa ilish is something which was cook in our household until today I cook it at my home and my children and my husband love it, seeing you cooking Bengali dish made me so happy I cannot tell , this need exploration and I am very happy that finally somebody is exploring the rich heritage of Bengali cooking. But I, do want to give a little feedback that, in a illish or hilsa we hardly use Onion instead of onion try to use coconut with mustard and kuskus paste if you want and a little onion seed that is Nigella seeds are enough for the flavour and you don't need onions for that .😇👌thank you very much for showing this video

It looks delicious, however we don’t add onions or garlic or ginger even to our Illish, as it will ruin the aroma of our Illish.. sorshe and posto along with raw mustard oil is the usp in kumro pata diye illish..

এইটা লাউ পাতা, কিন্তু খুব ভালো লাগে এইটা দেখে, যে বাঙালি খাবার এত জনপ্রিয়

I have seen all your episodes but this 1 is my fav....as a bengali its my fav dish.

This is just amazing ! I got an amazing feeling right now and m so proud to be a tremendous foodie bengali. I madly love ilish and i can replace any world famous any delicious dish for ilish. When it is monsoon in Bengal we all bengali die to grab ilish form market at any cost. Truly said nothing can be as delicious as ilish of bengal ilish of podda nodi (river padma in Bangladesh) it is really a weakest point of a bengali foodie like me. And i love it so much when people from different culture and corners of india appreciate it mention it so many times. It is a wonderful feeling. 💖

Wow.. U made my day.. Love from Bengal ❤❤❤ But an info Bengalis r particular about d taste of Ilish. We never add onion to it. It subdues d taste of d fish. And also u dont need to cook posto and sorso paste. Just directly add it with some grated coconut and a dash of raw mustard oil. Just wow..

While cooking ilish you dont need much oil, onin ,garlic, ginger, coriander, cumin and garam masala nothing is required; actually the aroma of hilsa is enough to taste delicious.

I cried when u added onions... No no no!!!

I really appreciate your effort to go deep into the cultural food history of India. I just wish we had access to your full episodes outside India.

Bengal has multiple cooking styles and cooking is the grand playground for Bengali’s creativity. This diversity makes Bengali cooking so unique and special. Also, most Bengali cuisine uses minimal & simple spices. My grandparents from both sides of the family were from Dhaka and we never use onion in any of various Ilish preparations. My folks say sharpness of onion will spoil the delicate taste of Ilish. Maybe true. However, I have eaten wonderful Ilish preparation with onion in Bangladesh. Traditionally, in our family onion and garlic were never much used even in fish preparation. My hypothesis is that mainly Hindu families did not use onions in Ilish whereas the Muslim brethren did use onion with Ilish. Please do not get any communal ideas… I was highlighting my observation. This diversity is cooking traditions makes Bengali cuisine so rich, diverse and rewarding. Both styles - with or without onion and it’s multiple variations with mustard, posto, curd, etc. in various proportions whether steamed or fried or cooked are just delicious and goes to make our lives so interesting and wonderful! Jio Bengali :)

The best thing about chef Ranveer is he pronounced every word so correctly and it's actual accent, in this video also, he pronounced every bengali word perfectly..

Usually we don't use onion...bt this also a new way of cooking and it's nice

My ancestors were from Commilla ,Bangladesh . Your attempt is very commendable sir Keep uploading and exploring various cuisines 👍👍👍👍

I have watched an embarrassing number of food and travel shows. Seen pretty much all the TV show hosts that there are to see but Ranveer Brar has got to be the best. Across all languages and countries. He has this reverence towards food that makes his shows high quality. Thank you!

This is not kumro pata it is Lau pata

Ranvier we Bengali don't like onions in ilish delicacy it ruins it's taste

Chef Ranveer... Dil jeet liya... Is recipe se... It reminds me of my mom's home cooked "ilish paturi".. Often she used banana leaf to cover d fish.... But I could feel how beautiful it is....

My fav cook.. Just awesome ☺️.. Luv his bengali accent.. His recipes are just wow

my mom makes this with 'nona ilish', i think that's more tasty.some more spices and onion slices are also added with the stuffing. You should try. Love from Bangladesh

The fisherman killed the Ilish, you murdered it. RIP Ilish.

Being a bong away from home n watching ur favourite chef cook bengali cuisine is just heaven on earth❤️

We are proud to be a Bengali😇🥰🙏❤

But this is not pumpkin leaf , this is lauki ke patte (bottle gourd leaf). In Bengali we call it lau pata

Aap ka har apisode mujhe bohot achha lagta hai .... ...aise hi apka yeh show chalu rahe ... Thank you for all apisode

I love all ur episodes....great show..not to mention you are a fabulous cook...thanks for episode on Bengali food ...just loved it ...the end was magic...when you said" normally i am a good host,but bengali food is my weakness ,so be ur own host 😁".. I agree😋

*proud to be a Bengali......so many flavours, so many taste in Bengal......ufff bar bar Bangla tei jonmate chai Ami* 😍😘😍

Aapke Ghar me ranveer sir apka aur Manu Bhai ki bonding, baate dab khuch char Chand Hai pgm me🤣

Oshadharon ❤️

He sounds so cute when he is speaking in Bengali. Love you

আমি বাংলাদেশের, ইলিশ আমাদের " জাতিয় মাছ", প্রিয় মাছ এবং ইলিশ আমাদের অহংকার, পৃথিবীর সবচেয়ে ভালো ইলিশ বাংলাদেশেই পাওয়া যায়, যার ওজন হতে হবে অবশ্যই এক kilogram এর উপরে, নাহলে আমাদের চোখ জুড়ায় না আর মন ও ভরে না , যাহোক chef Ranveeer এর রান্না ভালো লেগেছে, শুধু লাউ পাতা আর কুমড়ো পাতা got mixed up, তবে শুদ্ধ বাংলা ভাষার উচ্চারণ শুনে খুশি হলাম, অসংখ্য ধন্যবাদ বাংলাদেশের পক্ষ থেকে

Hilsa with onion is definitely a crime to hilsa. But well try. Try sukto.

The way he pronunces.....all my love @Chef

Wow !!! Loved the recipe, the ambience and Ranveer loving Ilish...

Hey Chef , You did a great job ! Don't worry about the comments on onion . As long as the dish tastes good , all is well . Commendable feat ! 💕

This is not pumpkin leave, it's gourd leave mean laki leave

Love you chef ranveer. Biggest fan. You are the best. Lots of love and respect. May you forever remain happy and smiling

Dil kush ho gaya Ranveer Pra

The best parts are when you're pronouncing the names in bengali. Awesome 😍

Don't mix onion,add kalajeera that's all.authentic.onion has no place in fresh fish cooking in bengal

Thank you very much for this episode.

the Hilsa was magnificently fresh coming from an East Bengali living in West Bengal you can genuinely verify my comment.... big fan of yours (my mom is also a big fan).. keep it up... by the way we always try to see your show from Monday to Friday

Sir ye kumro nehi lau ka patta Hain...Lauki ka patta

Next time while cooking hilsa , try without onions....

My favourite dish. দারুণ হয়েছে। 🙂

Don't put Onion on Ilish. It's not any Bengali style to cook Illish.

Viewers should be cautious not to pinch the Bile of the fish, else the entire preparation will foil

How can we watch full episodes on internet?? Please advise

Lovely, khub bhalo legechhe. Wish you all the best for your show, am a new viewer from Kolkata.

Love your Bangla pronunciation... perfect! However, the process and some parts of the recipe is a bit odd, must taste good though...

Ranbir, it's a criminal offence to use onion in any ilish recipe. There shouldn't be onion near ilish.

That's not how we make bhapa ilish pathuri. Yet the entire feel of it. The way you host and describe everything, makes me fall in love 😍

রান্নার এইরকম অসাধারণ তোমার উপস্থাপনা আর তোমার বলা ভাঙা ভাঙা বাংলা.... সবটা ভালবেসেছি....💝

Nobody adds onions in ilish

Aapka bengoli pronunciation cute saa hain . Ami bangali .

This episode is awesome. Aap ka bengali pronunciation itna accha, "khub bhalo laglo".

Jai jagannath 🙏

Leaves of bottle guard & pumpkin is much similar yet some differences are there pl check it... & you must skip the onion part while making Ilish Paturi... Lastly,, Chef Ranveer,, regards & love from Kolkata 🙏♥️

that's not kumro pata 😑 its lau shak- bottle groud leaf 😊

I m impressed...u have done this so well

You are my favourite. What a bengali pronunciation, love it.love my bengali culture.

I think it is Lau pata not Kumro pata.

Being a east bengali, we never use onion with hilsa..the flavor of onion demolishes the flavor of hilsa and also the taste.

My dad's Bengali and a great cook. He used to cook ilish Bengali style. I being a mix Jaintia -Bengali cook it with a northeastern twist and I add onions, tomatoes, sarso etc as a paste and pressure cook it 😁...tastes awesome 😋for my family. I'm vegan since the last seven years so I stopped eating or cooking.

Love you for this video...💖💖💖👍

People from Sylhet add onions in Shorshe Ilish.. very good.. Sylhetis falls number 1 in list when it comes to east bengal cuisine. Rest of all falls Number 2.

Murder of a good recipe.

Am sure it tasted good n unique! Though, onion/garlic messes with the delicate taste of eilish, hence, we keep the masalas minimal. Usually steamed with pure mustard oil before wrapping in the leaf of choice.. I have experimented with 'Holud Pata' i.e. haldi ka patta.. imparts a beautiful aroma to the already aromatic flavors.

I want to watch full episodes. As I stay in UAE. Please guide on any site.

It's not kaddu, but loki. And never ever use onion with Hilsa fish, it's a crime

Ey east bengal (bangal ) ka recipe nehi hein bcz of east bengal wale elish (hilsha ) mein onion nehi hota hein .. ... kuch bhi utpatang recipe ko east bengak ka nam dene se east bengal ka nehi ho jata hein..

My utmost love and respect for Raja Rasoi from Dhaka, Bangladesh. Long live Raja Rasoi by threading peoples heart to heart.

Its just fab👍

Hilisha is the febarite fish of all bengali's, but one thing was added that onion, we generally don't add onion in Hilisha's recipe but we know u r a big chef and I think I should try it once.

The moment you put onioni in it 😕 you ruin the whole dish.. and also use raw paste over the raw fish then cover it in whatever you can ( kaddu leaf/laki lef/banana leaf) and steam or fry it evenly..