Digging into some fish kabiraji with some ketchup and salads is sinful indulgence. This Bengali Street snack, the Fish kabiraji cutlet sees it’s origin in colonial era. This dish dates back to a time when the British officers in Bengal wanted their cooks to some cutlets that was eaten way back in London. This cutlet that came into making saw a very nice and delicate egg coating made with egg chiffonade. The name kabiraji comes from the world coverage that the fish/ chicken used to see. Fish Kabiraji happens to be on of the prominent dish in most cabins in Kolkata. Mostly made with bhetki steaks, sees a interestingly crispy coasting of eggs and cornflour making it much delectable to savour as a snack.