The viewpoint came with a restaurant serving a local meal. On the menu that day was a regional favourite, saigoda, often referred to as Chhattisgarh’s vegetarian fish curry. Yes, when I was first served it, I was confused too. What was this dish doing in a meal I had been told was purely vegetarian? Asking Kalai-didi, who was busy making lentil paste in the kitchen, I discovered that saigoda was made by layering and rolling kochai ke patte (colocasia or taro leaves) with spiced lentil paste. It was then cooked in a rich, tangy gravy, and the finished dish looked like a cut piece of rohu, as my Bengali brain imagined it. Someone at another table said, “This is like sushi!"