Journalism of Courage
One needs to visit the restaurant Fish Curry Rice (FCR) at Narayan Peth on any day,if an assesment of Pune’s affinity with fish has to be made. The three-year-old,small eatery is always choc-a-bloc,and always resonant with the hearty aroma of delicious fish preparations. The place is one of the most popular bastions that serves traditional Goan and Karwad style fish,which include pomfret,surmai,halwa and more. Pune,tantalising close to the Mumbai shore,has always grappled with a strange problem fish is at the centre of many a culinary style,but fresh quality supply is hard to come by. But over the years,that has changed. Fish is being patronised and specialised in,and it’s not just the homely,traditional variety that is on offer.
The trend is not a surprise though. Riding high on its nutritive values (high in protein,low on fat and filled with the goodness of omega fatty acids),fish is the new global it-food. Chefs all over the world are extolling the nutritive and culinary virtues of different varieties of fish be it the pricy bluefin tuna or the humble sardine.
While establishments like The O Hotel and The Ship serve some mean sushi platters,others like Oh! Calcutta and Radhika restaurants have popularised the mustard-tinged fish taste of Bengal here. Shivaji Market in Camp is a trusted market for fish,but Sandeep Bhat of FCR hasn’t been impressed by it. The quality there is good,but it is inconsistent. That’s why we prefer to get our fish from Crawford market in Mumbai,say about four times a week.
Masemari in Sadashiv Peth and Nisarg in Erandwane are other two popular spots were the fish-crazy flock. But for the households bent towards fish,smaller vendors hold the key. I buy fish from a small store near my house called Jyotirling Fish Stall, says physiotherapist and seafood-lover,Aditi Bandekar. It is not a lot of variety,but the quality and price are good.
Fish is also versatile with a range of textures and flavours and may be processed in countless methods. Whether one wants to have it raw (for example,the classic Tuna Tartare) or beer-battered and fried,or baked fish accommodates itself to the needs of chefs as well as homemakers.
The reason for this growing regard for fish is multi-fold. A slew of food shows on television,set in foreign locales and showcasing their local cuisines,also whet the appetite of consumers. So,if travelers see some exotic dish abroad,they are keen to have it back home too.
