6 Mouthwatering Hilsa Recipes Showcased at Sundarban Festival 2025

A Journey Into the Heart of Hilsa Heaven 🐟💛

It was a misty monsoon morning when I first stepped onto the deck of the boat at Godkhali Jetty. The river shimmered in soft silvers and greys, and somewhere deep in the mangroves, a kingfisher called out as if welcoming us into its world. I was en route to something far more magical than just a boat ride — I was about to taste Bengal’s monsoon muse: Hilsa, or as we lovingly call it, Ilish.

The Sundarban Hilsa Festival 2025 is not just a celebration of food; it is an emotion. It’s where fishermen chant folk songs while casting their nets, cooks stir pots with pride, and travelers — like me — discover that a plate of ilish can hold a lifetime of memories.

In this heartfelt narrative, I bring you 6 mouthwatering Hilsa recipes showcased at Sundarban Festival 2025, each echoing Bengal’s culinary heritage and the rustic essence of the Sundarbans.

1. Shorshe Ilish (Hilsa in Mustard Curry) 🌾🔥

🫕 A Legend on Every Bengali Table

I still remember the first bite — tender, flaky ilish melting in my mouth, coated with a pungent mustard gravy so rich it almost sang.

🍃 The Story Behind It

Cooked traditionally in earthen pots over wood fires, this dish is the undisputed king of all Sundarban Hilsa Festival recipes. Local chefs blend freshly ground black and yellow mustard seeds with green chillies, turmeric, and mustard oil — ingredients that hold centuries of Bengali tradition.

🤤 Why It’s Special

The mustard hits your palate sharply but gracefully, creating a harmonious duet with the natural oiliness of the ilish. Served with steaming white rice under a thatched roof near the river, it’s a memory etched in aroma.

2. Bhapa Ilish (Steamed Hilsa) 🫓🌿

🥥 Delicacy in Simplicity

As the rain tapped on the bamboo cottage roof, I watched a local grandmother wrap marinated ilish in banana leaves. What came out of the steamer an hour later was pure bliss.

🌾 The Cooking Method

Bhapa Ilish is marinated in mustard paste, green chilies, salt, and mustard oil, then wrapped in banana leaf and steamed gently. In the Sundarbans, they often steam it in clay pots, infusing a delicate earthen aroma.

✨ The Festival Twist

This year’s special addition? A dash of coconut milk to enhance the creaminess, blending coastal and riverine Bengali styles. Each bite was a taste of monsoon love.

3. Ilish Pulao (Hilsa Rice Pilaf) 🍚🐟

🧺 A Royal Marriage of Fish and Grain

This one surprised me. I expected a conflict between rice and fish, but instead, it was a symphony.

🧄 What Makes It Unique

Long-grain basmati rice is cooked with aromatic spices like cardamom, cinnamon, and bay leaves. The fried ilish pieces are delicately folded in with caramelized onions. In Sundarban style, gobindobhog rice is sometimes used for a local flair.

🎉 Festival Touch

At the Sundarban Hilsa Festival 2025, they topped it with crispy fried ilish bones — yes, you heard that right — creating a crunchy layer that stole my heart.

4. Ilish Tok (Hilsa in Tamarind Curry) 🍋🌊

💧 Tangy, Spicy, and Irresistible

After a long day of exploring the creeks, the weather suddenly turned — it poured, and our boat returned late. That’s when a hot bowl of Ilish Tok became my comfort.

🧅 Cooking Technique

Ilish is fried lightly and then simmered in a tangy tamarind-based gravy with green chillies and sugar. Some locals even add sun-dried mango peels.

🛶 Festival Flavor

At the festival, chefs used a Sundarban honey drizzle to balance the sourness — a unique experiment that made this dish an absolute showstopper.

5. Doi Ilish (Hilsa in Yogurt Gravy) 🍶🥄

🌼 Creamy, Subtle, Luxurious

Somewhere near Gosaba, a young home chef served me this mild yet soul-satisfying dish. Unlike mustard or tamarind-based recipes, this one whispered elegance.

🧂 Ingredients That Matter

Thick yogurt, slit green chilies, a touch of sugar, and slow-cooked hilsa pieces — this creamy dish is meant for delicate palates. At the festival, it’s often served during the evening tastings with soft parboiled rice.

💫 A Hidden Gem

While not as bold as shorshe or tok, Doi Ilish won the hearts of those seeking comfort food under rainy skies.

6. Smoked Ilish with Mango Salsa 🍢🥭

🥬 A Modern Twist with a Rustic Heart

I’ll never forget the smoky aroma that wafted through the Sundarban forest clearing, where fusion chefs were innovating with ilish over open fire.

🔥 The Fusion Method

Fillets of hilsa were lightly cured with salt and lemon, then smoked over mango wood. A tangy green mango salsa with mustard microgreens accompanied it.

🍽️ Festival Surprise

The presentation was five-star, but the soul was Sundarban. It captured the spirit of tradition meeting innovation on one clay platter.

🌧️ The Real Flavor: More Than Just Recipes

The magic of the Sundarban Hilsa Festival 2025 lies not only in the variety of dishes but in the people who cook them, the rivers that inspire them, and the rains that make the ilish so plentiful.

Every dish I tasted carried a story — of a grandmother’s secret, of a fisherman’s early morning catch, of a mother’s first monsoon meal for her child.

As I sat by the river on my final evening, a drizzle cooling my plate of Shorshe Ilish, I realized this wasn’t just a food festival. It was an emotion. A journey. A homecoming.

If you’re planning your trip, remember to:

• Visit early to catch cooking demonstrations 🍳
• Try at least one fusion recipe 🌟
• Talk to the locals and get their cooking tips 📜
• And most importantly, eat with your fingers — that’s the only way to truly taste Bengal 💛

Come for the ilish, stay for the love.

📞 Book your Sundarban Hilsa Festival 2025 experience with Sonakshi Travels: +91 7980469744

✨ Let the rains bring more than just water. Let them bring you flavor, memory, and magic from the Sundarbans. 🐟🌿