It’s raining hilsas at restaurants. And some are cooking at Pride Plaza Kolkata in New Town, where a hilsa festival is underway till the end of the month.

There are half a dozen hilsa preparations on offer. For those wanting a mild touch, there is Doodh Ilish, cooked in a gravy of cashewnut paste, milk and onion paste to thicken the consistency. “It is neither spicy nor sweet, despite a touch of chilli paste,” assured executive chef Tagar Shaikh.

Another dish, Ilish Tok, originates from the Midnapore region. “It has a tangy taste, thanks to addition of tamarind and jaggery, balancing sweetness and sourness,” he said.

Dhakai Hilsa is a home-styled curry with a thin gravy that has potato and brinjal slices in it as well. All the dishes cost Rs 1,061 and come with a bowl of steamed rice.

For those, wanting their hilsa simply fried, that is on offer too. A dish has two fried pieces, along with rice, a lime wedge and fish oil and is priced Rs 1,002.

Ilish Bhapa along with fried hilsa are part of the multi-cuisine restaurant’s year-round menu as well. Being a favourite with guests, Bhapa Ilish too has made it to the festival menu. Commenting on its similarity with another dish, Shorshe Bata Ilish Jhol, Shaikh said the latter has mustard seeds as key ingredient. “Marination and steaming in a container are involved in the cooking process of both. But the similarity stops there. Sorshe Bata Ilish has onion paste in the gravy, unlike in Bhapa Ilish, and less mustard,” he clarified.

The hotel is sourcing hilsa weighing around 1kg. In Ilish Biryani, to allow the fish to retain its flavour, the chef said customary flavouring agents of biryani like rose water and keora water have been avoided.

Two thalis are on offer, priced at Rs 1,179. One stars khichudi, a monsoon favourite. It is served with two slices of fried hilsa, fried brinjal and fried potatoes, papad and sandesh. The other thali replaces khichudi with steamed rice and a chachchari. This combination has one slice of fried hilsa and another slice in a gravy item. “You can take your pick how you want the second piece to be cooked,” Shaikh said.

The hotel does not use ready-made masala, the chef claims. “We grind whole spices to make our own masala,” he said.