Tidbits: The original way of preparing this is where the fish is marinated with spices and potters would prepare special earthenware, based on the size of the fish. It takes whole night to cook as it is cooked by placing cow dung cake fire on top pf it. The fish is kept under the ground, and the heat from above, captures the moisture and gives the fish a delicious earthy taste!
Disclaimer – This review was done on an invitation from the establishment. Views expressed in the review is entirely ours and without any bias. Pictures of the dishes are not the standard portions, they are sample portions.