Food · Lataguri
Boroli fish and a Dooars thali
Lataguri's homestays and dhabas cook the river fish of north Bengal, above all boroli, a small silvery fish from the Teesta and Torsa. A plate with rice, dal, fried greens and mustard fish curry is the cheapest good meal in the Dooars.
Boroli is a small, bony river fish that north Bengal treats as a delicacy, cooked whole in a thin mustard and green chilli gravy or fried crisp. It is seasonal and depends on the rivers, so it appears most in the cooler months and can be scarce after floods. When it is on the menu, order it; locals will tell you it has to be eaten the day it is caught.
A Dooars thali at a dhaba or homestay typically means rice, dal, a fried vegetable or two, a green leaf dish, a fish or chicken curry and a sour chutney. Rajbanshi households, the old farming community of these plains, also cook dishes with local greens, dried fish and sidol, a fermented fish preparation; ask your host if they make any at home, and try it with an open mind.
Vegetarians eat well too: ask for shak (greens), dal, potato and seasonal vegetables. Most homestays include dinner, so tell them early if you want fish rather than chicken, so they can buy from the morning market.
Cost: ₹150–300
Questions people ask
Good to know
What is boroli fish?
Boroli is a small silvery river fish of north Bengal's Teesta, Torsa and their tributaries, prized for its delicate taste. It is usually cooked whole in mustard gravy or fried. It is seasonal and not always available, especially after floods; ask your homestay or the dhaba a day ahead.
Is there vegetarian food in Lataguri?
Yes. Every homestay and dhaba can make a vegetarian thali with rice, roti, dal, seasonal vegetables, greens and pickles. Tell your host when you book. Pure-vegetarian restaurants are few, so if you avoid kitchen sharing with meat and fish, ask how food is prepared.
What is sidol?
Sidol, also spelt shidal, is a fermented fish preparation traditional in Rajbanshi and other communities of north Bengal and Assam, usually made into a sharp chutney with chilli. Its smell is strong and its taste powerful. Ask your host; some families make it at home.
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