| Traditionally Bombay Duck is prepared by sun drying the bummalo fish on the beach in the open air, then deep frying it. |
| One imagines, therefore, that a cosmopolitan Chinese duck might not know what it is called, just as a bummalo might wonder why it is called a duck at all. |
| The delicacy is made from bummalo fish sun-dried by peasants in north-west India, and Euro hygiene chiefs decided that it should be processed in approved factories instead. |
| But the traditional way of preparing the north-west Indian delicacy, which is made from dried bummalo fish, is for it to be dried in the sun on the beach. |
| Under normal cooking conditions the fresh bummalo fish is almost rendered to a pulp. |
| Bombay Duck is a traditional north western Indian delicacy of bummalo fish, salted and dried in the sun on the beach it was landed on, before being deep fried. |
