It was there that I befriended a restaurateur who owned a restaurant in that street called Kalamar. I experimented with a fish kebab called kebab ozunborun (rock salmon kebab) and a fresh river fish salt kebab.
It was an amazing experience. We took the whole fish, cleaned it, marinated it with salt and spices and then covered it with a mound of sea salt. The fish was grilled for at least two hours on low heat in the oven. I was ecstatic when I had the first bite.
I had never eaten something that was so soft and tender it nearly dissolved in my mouth without chewing -- reminding me of the toothless Nawab of Kakori for whom the Galouti kebabs were invented in India.
