Ministry of Fisheries – Documentary Shooting at Pipal Tree

By: Rajdeep Bhattacharjee

October 4, 2015

2 Comments

The Investment Promotion Unit, set up by the Department of Fisheries, Government of West Bengal, decides to make a documentary film with a view to promote investment in the state. The prime mission of IPU is to facilitate the development of aquaculture industry thriving in West Bengal.

 

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It is true that different preparations of fish are less popular vis-à-vis chicken or mutton dishes served in famous hotels and restaurants. However there are numerous items prepared from different fish which are also extremely delicious and palatable. Hilsa, the queen of fish is a great example in this regard. But these fish items remain less admired mainly due to the fact that they are not properly promoted to the urban group. And this is the gap the documentary attempts to bridge by bringing the fish items in the limelight.

 

The film would highlight different activities made by the Fisheries Department in the various areas in West Bengal throughout the year. The idea is to raise the demands of different fish in renowned hotels and restaurants and thereby recreate a new demand and supply circle in the fish market.

 

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It was again completely my idea to involve Pipal Tree into this documentary of Department of Fisheries. After reaching there in late evening, we were greeted properly by Executive Chef Soumendra Nath Mondal and after few elementary discussions; he present four startling fish dishes for this documentary. Thai Steamed Fish with Ginger Scallion Sauce, Afgani Mahi Tikka with Pudina Chutney, Bekti Mediterranean and Kolkata Fish Cutlet, all freshly cooked by the chef right before our eyes. Every plate looks very sumptuous and beautifully garnished. This is a great spot for noshing on a luxurious late night supper with drinks!

 

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Management of Pipal Tree invited us to try out their popular fish dishes. It was already late and we were completely full after tasting food in different restaurants from morning but still but we could not deny.

 

Not to be missed was their Thai Steamed Fish with Ginger Scallion Sauce — a creamy, irresistible dish perfect for sharing. Highly-recommends include the Bhetki Mediterranean — soft juicy Bhetki pieces bathing in a creamy, piquant green harissa sauce, and finished with fried onions & capsicums — and the slow cooked Afgani Mahi Tikka with Pudina Chutney, rich and exceedingly succulent, it’s sure to please carnivores. Our meal doesn’t have to end here, we round it off with their tongue-in-cheek Kolkata Fish Cutlet!

 

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The documentary was directed by Robin De, a Kolkata based director of much repute. He has so far made many documentaries films several of which have been highly acclaimed by the critics. The film will be processed at Robin’s Visual Concept, the production house owned by Mr. De. It is situated at Barrackpore, Kolkata. Various popular Fish mainly Hilsa Conservation would be a major highlight of this promotional documentary.

 

The shooting of the film held between 26th and 29th of August 2015 in five Restaurants in Kolkata (Selected by Mr. Rajdeep Bhattacharjee), Purba and Paschim Medinipur, North and South 24 Parganas, and Burdwan. Some of the shooting places include Digha Hatchery, Madhab Agro Shrimp Farm, Kharagpur (I Block) Hatchery, CADC, Tamluk, Amrit Feed Plant, Panagarh etc.

 

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The Joint Director of Fisheries, Dr. S.N. Biswas has issued a letter to his counterparts at all the said districts seeking their co-operation in making this documentary. They have been requested to enable Mr. Dey to openly shoot in the said places and provide him and his team with all possible assistances they might require during the shooting. The authority should also ensure that the team does not face any inconvenience or obstacle shooting in and around the objects as selected by Mr. Dey for the preparation of the documentary. This is because the documentary is being made exclusively to promote the investment in the West Bengal Fisheries Department.

 

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Tamara - Pipal Tree Hotel Menu, Reviews, Photos, Location and Info - Zomato

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About Rajdeep Bhattacharjee

A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word ‘foodie’ and prefers, instead, the expression ‘food devotee’. For him, good food and honest people are the biggest motivators.

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1915940_101100699948573_1759232_nRajdeep Bhattacharjee wears many feathers in his cap. A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – Rajdeep, once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word 'foodie' and prefers, instead, the expression 'food devotee'. For him, good food and honest people are the biggest motivators.

He is the founder of Gourmets Travel Guide, a website devoted completely to food and travel. Rajdeep is an avid blogger and one can find many of his sojourns aptly expressed on the website www.gourmetstravelguide.com.

Rajdeep had been recently chosen by the Tourism Authority of Thailand (TAT) to board the inaugural flight from Kolkata to Bangkok (TG – 336) and received accolades for wonderfully recounting the experience, from start to finish, in his blog. In fact, his travelogue was featured in Hangla Hneshel, one of India's foremost Bengali magazine dedicated completely to food and travel. Rajdeep doesn't stop there! One of his undersea walks also got featured in The Telegraph, one of India's leading dailies. He is also one of the chief curators and a selector for chefs and restaurants for Channel One's Resto Ranna episodes.

Zomato ranks Rajdeep among the top ten food connoisseurs in the city. He has also been ranked number 5 and 6, in this year's Network 18 and Burrp surveys respectively, as one of the discerning food critics in the country.

Rajdeep loves eating out at different restaurants. A true blue Bengali at heart and gut, experimenting with food and palates come naturally to him. And he doesn't mind leaving an endearing word or two for chefs who have displayed their talents on the plate and the restaurant management for the inviting ambiance of an eatery.

Rajdeep counts is as his forte the wonderful rapport he shares with different media houses. Thus his writings have already been picked up by top food journals and news dailies apart from the exposure he has to talk about them on social media. Reputation management of his clients come naturally to him be it on the virtual platform or in print.

He has been blogging for the last three years. When he is not writing on food and travel or working as a Government employee, you can most certainly catch him with a camera slung around his neck and travel gear ready to satisfy his inner wanderlust.