Ilish

The beloved hilsa fish is cooked in a pungent mustard-seed and green-chilli sauce, its rich, oily flesh standing up to the sharp gravy. It is the national fish of Bangladesh and the pride of Bengali cooking.

Ilish, the national fish of Bangladesh, is celebrated in a pungent mustard-seed and green-chilli gravy that defines Bengali seafood cooking. Its culinary history in the Bengal region spans centuries, tied to the fish's annual migration into the Padma River, though the exact origins of this specific preparation are not precisely documented. The dish carries deep cultural meaning, symbolizing Bengali identity and hospitality, and is traditionally paired with steamed rice.

Regional variations of ilish are widespread across Bangladesh and West Bengal. The mustard sauce may be adjusted with coconut, poppy seeds, or extra chillies depending on locality, and the fish is also enjoyed bhapa (steamed), bhaja (fried), or in a sour tamarind gravy. Despite these differences, the dish unites Bengali-speaking communities as a shared culinary pride, with both countries claiming it as their own.