Few items of food inspire the sort of strong reactions that the smell of drying Bombay duck does. This dried fish, a staple for some, is often rejected from menus because of its reputation as a poor-man’s fish. Does the dried Bombay duck really deserve the reputation that literally makes people turn their noses up (and away)? Vikram Doctor speaks to writer/editor and chronicler of Mumbai history, Naresh Fernandes and the legendary chef Ananda Solomon to investigate. (Music - Josh Woodward and Mina Kava)
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