Chef Ramesh Mishra’s Classic: Amritsari Prawn with the Chilka Lake Touch

A Culinary Bridge: Amritsari Prawn Meets Chilka's Charm

In the exciting world of food, wonderful new dishes are often created by skillfully mixing classic traditions with local touches. Executive Chef Ramesh Mishra, the culinary leader at Swosti Premium in Bhubaneswar, embodies this philosophy with his innovative "Amritsari Prawn with a touch of Chilka." With a distinguished career spanning over 21 years and tenures at some of India's most revered hospitality names like Taj, ITC, The Leela, and Hyatt Regency, Chef Mishra brings a wealth of experience and a creative vision to his kitchen. His expertise in Indian, Tandoor, and Western cuisines is evident in this particular dish, which pays homage to a North Indian street food classic while celebrating Odisha's prized seafood.

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The Chef's Vision: Localising a Legend

The traditional Amritsari Fish, known for its spicy, tangy batter and crispy fried texture, is a beloved staple. Chef Mishra sought to translate this iconic experience to prawns, but with a significant local flourish. The "tweak and a touch of Odisha," as he puts it, comes from the use of A-grade, big-size Chilka Tiger Prawns. These brackish water prawns from Odisha's famed Chilka Lake are renowned for their unique flavor and succulent texture, providing a distinct character to the dish that sets it apart from its conventional counterparts. This thoughtful sourcing not only ensures freshness but also weaves a thread of regional identity into the culinary narrative.

Preparation: the mix of Spices and Technique

The creation of Amritsari Prawn with a Chilka touch is a meticulous process, balancing robust Amritsari spices with the delicate nature of the prawns.

The Star Ingredient: Four large Chilka Tiger Prawns (approximately 300g) form the heart of the dish. These are carefully shelled, cleaned, and deveined to ensure a pristine eating experience.

The Amritsari Marinade: The magic begins with the marination, a hallmark of the Amritsari style. A very light coating of besan (gram flour) and maida (refined flour) is key, ensuring crispiness without becoming heavy. The flavour powerhouse comes from a blend of classic 

Indian spices: a pinch of hing (asafoetida) for its pungent depth, ajwain (carom seeds) offering a distinctive, slightly bitter note, fresh ginger-garlic paste for aromatic warmth, a touch of haldi (turmeric powder) for color and earthiness, and Kashmiri chili powder for a vibrant hue and mild heat. Lemon juice is added for a necessary tang that cuts through the richness.

The Frying Technique: Achieving the perfect texture – crispy on the outside, juicy on the inside – requires a specific frying method. The marinated prawns are first introduced to hot oil and fried until half-cooked. They are then removed and subsequently cooked again on lower heat. This two-stage process is crucial for developing that signature crispy layer while ensuring the prawns remain tender and succulent.

A Sensory Delight: Presentation and Flavour Profile

Once perfectly fried, the Amritsari Prawns are given a final flourish. A sprinkle of zesty chaat masala and freshly chopped coriander enhances their aromatic appeal. The dish is typically served hot, accompanied by sliced or laccha pyaaz (onion rings) and a vibrant mint chutney, providing a cool, refreshing counterpoint to the spiced prawns.

The experience of tasting this dish is designed to be multi-sensory. The aroma is an enticing mix of warm spices, the subtle sweetness of the prawns, and the fresh zest of lemon and mint. On the palate, one can expect a delightful crunch from the outer layer, giving way to the tender, juicy prawn within. The flavours are a complex interplay of the tangy lemon, the pungent ajwain and hing, the mild warmth of Kashmiri chili, and the savoury notes from the ginger and garlic, all brought together by the umami-rich prawns. The chaat masala adds a final tangy, spicy kick that lingers pleasantly.

Chef Ramesh Mishra's Amritsari Prawn with a Chilka touch is more than just a dish; it's a culinary statement. It demonstrates how a deep understanding of traditional recipes, combined with a creative approach to local ingredients, can result in a truly memorable and unique dining experience, bridging regional culinary traditions with finesse.