Amritsari Machhli

The definitive Punjabi fish preparation — firm white fish (typically singhara or sole) marinated in ajwain, carom seeds, ginger-garlic paste, dried fenugreek, red chilli, and lemon juice, then dipped in a thick chickpea batter and deep-fried until the exterior is a dark, shatteringly crisp crust and the interior remains moist and flaky. Named after Amritsar, where it is sold at fryers that operate continuously from morning through night in the lanes around the Golden Temple. Eaten as a street snack or starter with imli chutney and raw onion rings; the carom seeds aid digestion of the fried fish — a well-considered folk pairing.