Harmandir Sahib (Golden Temple) is the heartbeat of Amritsar. That is why many of us continue to return to India’s own golden city. There is also a fierce local food scene in Amritsar. Ask Indian gourmets about their favorite food cities in India and Amritsar may be on that list. It’s the 2020s, and despite the turmoil of travel in the post-pandemic world, my home concept remains the place where I feel completely at home and become the locals of the day. It doesn’t matter if the city or space is thousands of miles away from the address listed in my official documentation.
Amritsar is one of the places where I can relax. You know you are a kind of local when a friend asks for a restaurant recommendation before visiting the city. If you need to count all the places you recommend visiting while in Amritsar, you need at least 10 fingers. Macan Fish Restaurant is at the top of the list. The dish that appears on almost every table here is the legendary Amritsari Fish Tikka. It is no exaggeration to say that it is one of Punjab’s most famous seafood dishes. In cities where chicken dishes, flaky kulcha, and frothy lassi are usually the hottest, this delicious tikka has its own. The Macan story began with a humble beginning in the early 1960s. It is now a gorgeous restaurant on most food and travel hotlists. The story of Amritsari Fish Tikka dates back to the 1960s.
(Read again: 5 delicious fish snacks that amplify your night)
The lobby of Holiday Inn Amritsar, one of the city’s leading hotels, has a unique installation in honor of the confluence of the three rivers, the Ravi, Sutlej and Bees rivers, not far from Amritsar. It’s here that we talked to executive chef Vinaisin and chef Large Kumar (locals) about Amritsar’s love for fish Ticca. These chefs have told us that the unique location of Amritsar was the catalyst for the fish Ticca. The locals were always procuring great fish. These flavorful regional dishes have been further refined in the Mugar Kitchen with subtle improvisations on cooking techniques and spices.
One of the characteristic spices of this fish, Ticca, a popular winter treat in Amritsar, is ajwain. It’s also a marinade and fried food technique-many chefs also doubly fry this ticker-you can’t go wrong (at least in terms of taste) when you do it.
Ask locals in Amritsar why they keep returning to Macan fish and you might hear about the restaurant’s legendary green chatney. Amritsari’s fish tikka has no better accompaniment than a simple green chutney. There’s been a lot of debate about spices, green chutney, and how to cook (very easy), but the main character’s ingredients are still fish. Most local chefs like Large Kumar will tell you that this dish is perfect for only fish and Sinhalese. Avoid using saltwater fish if you are trying this recipe at home.
How to Make Amritsari Fish Tikka | Amritsari Fish Tikka Recipe
Recipe provided-Holiday Inn Amritsar executive chef Binay Singh and chef Raj Kumar
- 350 grams of boneless fish
- 1 egg (remove egg yolk, use only egg white)
- 2 tablespoons of lemon juice
- 1 tablespoon ginger and garlic paste
- Coarsely crushed Ajwain or Carom seed 1/4 teaspoon
- 1/4 cup flour or (flour)
- 1/2 cornstarch
- 3/4 tablespoons of homemade tandoori masala (including ginger powder, garlic powder, casolimeti, cinnamon, cloves, mace, cumin seeds, coriander seeds, nutmeg powder and black cardamom) are readily available on the market.
- 3 tablespoons mustard oil
- 1/4 or 1/2 teaspoon red pepper
- White salt to taste
- Black salt if you like
- 1/2 teaspoon turmeric powder
- 1-2 tablespoons of chaat masala (sprinkle on top)
- Marinated fish pieces with all the above ingredients.
- Coat well and set aside for 30 minutes.
- Heat the oil and fry the pieces of fish until golden.
- Sprinkle with chaat masala and serve with onion rings, mint and coriander chutney.
About Ashwin RajagopalanI’m a proverbial slasher-a content architect, writer, speaker, and coach of cultural intelligence. School lunches are usually the beginning of our culinary discoveries. That curiosity hasn’t diminished. It only got stronger when I explored culinary culture, street food and fine dining around the world. I discovered culture and destinations through cooking motifs. I’m just as passionate about writing about consumer technology and travel.