Comparing Shorshe Ilish across three restaurants — an honest verdict

I ate Shorshe Ilish at three different restaurants in the same week to compare. The results were illuminating. The use of green chilli varied significantly — only one got it right. The pungent from mustard oil profile should be consistent but interpretation differs widely.

hilsa fish is a cultural icon in Bangladesh — its seasonal availability is a national event. The best version came from a traditional Bengali home, which felt authentic. hot sweet tea was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Shorshe Ilish is larger than you'd think.