Kenilworth Hotel, Kolkata, has launched its specially curated Hilsa Festival titled One Fish, Many Stories, dedicated to celebrating the Queen of the Fish.

The festival was inaugurated with a vibrant culinary celebration featuring acclaimed actress Koneenica Banerjee as the chief guest.

A passionate food enthusiast, Koneenica joined Chef Sandip Nag and Chef Suvankar Sardar for an engaging session that showcased two unique dishes from the delectable à la carte menu.

​During the launch, Koneenica Banerjee delighted the audience with a live culinary demonstration, showing the step-by-step preparation of Ilish Cutlet and Doodh Ilish. Cooking alongside the chefs, she shared personal techniques and the stories behind the dishes, giving guests an engaging taste of the flavors and memories that make Hilsa integral to Bengali culture.

​Expressing her excitement, Koneenica Banerjee stated that Hilsa is a cherished part of every Bengali household and one of her absolute favorites. She shared her delight in cooking Ilish Cutlet and Doodh Ilish alongside Chef Suvankar and Chef Sandip, noting how wonderful it was to share these recipes with everyone present and online. She praised the incredible variety on the menu, which beautifully celebrates both tradition and contemporary creations. From timeless classics like Bhapa Ilish, Sorse Ilish, and Doi Ilish to contemporary creations like Herb-Marinated Ilish en Papillote and Smoked Ilish, she remarked that each preparation reflects a different story of Bengal’s culinary heritage.

​The curated menu showcases Hilsa in a variety of traditional and contemporary avatars, offering an immersive journey through the many flavors and interpretations of Bengal’s favorite fish. The extensive menu includes Ilish Finger, Ilish Cutlet, Ilish Brinjal Rollatini, Ilish Paturi, Bori Begun Diye Ilish, Doi Ilish, and Ilish Biryani.

​Commenting on the occasion, Rodney Mendes, General Manager of Kenilworth Hotel, noted that Hilsa is much more than just a fish—it is an emotion deeply woven into Bengal’s traditions and family gatherings. He expressed gratitude to Ms. Koneenica Banerjee for joining them and sharing her insights, making the launch truly memorable. The event was attended by members of the media, food connoisseurs, and invitees who came together to celebrate a seasonal delicacy and a culinary tradition defining Bengal’s rich gastronomic heritage.

The festival is being held from 20^th July to August 31^st and is open daily from 12:00 noon to 11:00 pm at Aromas, Kenilworth Hotel.

Priyanka Dutta