No! This special preparation of this cutlet has nothing to do with the Kabiraji that is Ayurveda or its medicine, the main confusion grew and finally imposed on the name of this fish cutlet. Since this new stylish covering of the tasty dish was attractive as much as the fish, the British called it coverage fish. But the name did not remain the same as the more amazing formation of this coverage was and turned to “co-bi-ra-ji”. Fish cutlet is one of the British snacks but mostly made of chicken but after a certain time, they wanted something new in their plates. Dak bungalow officers, Britih asked their chef to try something new dish from the cutlets. Finally after several experiments the concept and flavor of Fish Kabiraji cutlet had won their heart and stomach. As well as of the Bengalis of Bengal!
Covered fish with egg layers sound more attractive when called “Fish Kabiraji”. Bhetki fish is the main ingredient that is marinated and then fried with the eggs batter. Sounds too easy but no longer when you have to use your artistry to make the laces with the eggs batters and it needs some creativity to do so. While few believe that a good cook or chef should attract someone with the aroma and by first glance of the food. It is being served as it was before independence. It has not changed in any form as people love to see and eat in the same way as it was seventy years before independence.