Aaj, trying to photograph a perfectly-steamed ilish from the Bengali restaurant down the hill with my old film camera. The owner, Dada, laughed and said, "First eat, beta, then arts!" Between client payments, that plate was a small kingdom—worth every borrowed rupee. My question, yaar: is there a trick to getting the mustard seed paste just sharp enough without losing the fish's sweetness? I only trust numbers, so if you have family-measured ratios, my notebook is open.
#festival-food
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