Ilish Bhapa | The Historical Hilsa Fish Recipe

By Best Indian Food Blog on 20 Feb 2026

Ilish Bhapa, or steamed hilsa, holds a cherished place in Bengali culinary tradition, especially among East Bengali (Bangal) families who migrated to West Bengal after the 1947 Partition. A poignant historical story surrounds this dish: for displaced families, preparing Ilish Bhapa became an act of cultural preservation. Steaming the fish in mustard paste with green chilies and gondhoraj lebu (a fragrant citrus) optional, often wrapped in banana leaves, was more than cooking—it was a ritual that carried the scent and soul of their lost homeland.

According to culinary histories, Ilish Bhapa gained symbolic importance during Durga Puja and Pohela Boishakh, where it was served as a tribute to ancestral roots. In East Bengal (now Bangladesh), hilsa from the Padma River was legendary for its richness, and Bhapa Ilish was considered the purest way to honor the fish's flavor. After Partition, when access to Padma hilsa diminished, families in Kolkata continued the tradition using Ganges-caught ilish, turning the dish into a symbol of resilience.

Literature, like the novel Padma Nadir Majhe, reflects this deep bond, portraying ilish as a metaphor for longing and identity. Even today, the aroma of Ilish Bhapa steaming in a household evokes memories of ancestral kitchens, making it not just a meal, but a living heirloom of Bengal's divided history.

Ingredients: (Hilsa Fish) Ilish mach, mustard seed, green chilli, salt, turmeric powder, mustard oil and water.

Recipe at a Glance:

Step 1: Clean and chop Ilish mach.

Step 2: Make a paste of mustard seed and green chilli.

Step 3: Mix the paste with salt, turmeric powder, mustard oil and marinate with fish.

Step 4: Set it in a sealed containter and follow the video to steam. Take care if water can't get into the sealed container.

Step 5: Steam for 10 minutes.

That's all…Let's taste. 👍