When it comes to the popular Indian dish Bombay Duck, many people wonder what the main ingredient is that gives it its unique and delicious flavor. The main ingredient in Bombay Duck is actually not duck at all, but rather a type of fish.

The fish used in Bombay Duck is known as the Bombay Duck fish, which is a type of lizardfish found in the waters off the coast of Mumbai, India. The fish is typically dried and salted before being used in the dish, giving it a distinctive salty and savory flavor that pairs perfectly with the spices and seasonings commonly used in Indian cuisine.

Despite its name, Bombay Duck is not actually a duck dish at all. The name "Bombay Duck" is thought to have originated during the British colonial period in India, when the fish was transported by train from Mumbai to other parts of the country. The smell of the dried fish was so pungent that it led British passengers to joke that it smelled like duck, and the name stuck.

If you're interested in trying Bombay Duck for yourself, you can find it in many Indian restaurants both in India and around the world. It is typically served fried or grilled, and can be eaten on its own as a snack or appetizer, or added to curries and other dishes for extra flavor.

If you'd like to learn more about the history of Bombay Duck and how it is prepared, check out this article from NDTV Food. You can also find recipes and cooking tips for making your own Bombay Duck dishes at home.

So next time you're craving a taste of India, consider trying Bombay Duck for a unique and delicious dining experience. Just remember, despite its name, there's not a single duck in sight!

Sign Up