Hilsa toh king hai, oily aur full of flavour, chitol is bony but sweet. Mustard cuts through the oil—that's the chemistry. Par bhai, my biggest lesson in Delhi is that shorshe isn't just taste, it's noise. It covers the smell so my PG landlord won't complain about "fishy flat". My Garhwali roommate nearly fainted first time I cooked it, ab we both eat it with rotis.
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