Delicate Bhetki fillets wrapped in banana leaves with mustard, coconut, and green chilies, creating a timeless Bengali delicacy infused with smoky aromas, rich textures, and the unmistakable warmth of traditional riverside cooking.
20 min
4
In the heart of Bengali kitchens, paturi is more than a cooking technique — it is an act of devotion. The word itself derives from pata, meaning leaf, and the tradition of wrapping fish in banana leaves dates back centuries along the riverine deltas of Bengal.
Bhetki, the prized barramundi of Bengal’s estuaries, becomes transcendent when married with freshly ground mustard paste, a whisper of coconut, and the subtle smokiness imparted by the banana leaf as it steams over gentle heat. Every Bengali household has its own closely guarded proportion of mustard to poppy seed, passed down through generations.
100 in stock
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