Crisps
Bombay duck, fried to a crisp
Mumbaikars know this dish as Bombay Duck. But, Bombay Duck is not a duck. It’s a fish called bombil, found in and around the waters of Mumbai.
Batter-fried bombil was made popular by restaurants such as Gajalee and is now a fixture on menus throughout India. Gajalee’s version uses fresh bombil, beaten to a thin escalope, tossed in masala and then fried till it is encased in a crisp, golden batter.
The trick is to get the batter right. It should be crisp on the outside but the fish itself should melt in your mouth.
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