Mumbai’s culinary traditions include many unique seafood dishes, but few names are as puzzling as Bombay Duck. Despite its name, Bombay Duck is not a bird—it is a fish widely known in Maharashtra as Bombil.
What is Bombay Duck?
Bombay Duck is the common name for the fish Harpadon nehereus, a soft-bodied marine species found in the Arabian Sea and Bay of Bengal. It can grow up to about 40 cm in length and has long been an important part of coastal cuisine in Maharashtra and Gujarat.
Because the fish spoils quickly, fishermen traditionally sun-dry it on bamboo racks along beaches such as Versova and Vasai. The dried fish can be preserved for months and is often eaten during the monsoon season when fishing activity is limited.
Why is it Called “Bombay Duck”?
The unusual name likely dates back to the British colonial period. One widely accepted explanation links it to the “Bombay Dak” mail trains, which transported dried Bombil from Bombay to other cities. British officials who enjoyed the fish began referring to it as “Bombay Dak fish.” Over time, the word Dak (meaning mail) was mispronounced as Duck, creating the curious name used today.
A Part of Mumbai’s Coastal Culture
Bombil is closely associated with Mumbai’s Koli fishing communities, who have harvested seafood along the city’s coast for centuries. The fish is commonly prepared as Bombil Fry, a crispy fried delicacy served with lemon and spices, and remains a favorite in many coastal households.
The story of Bombay Duck shows how language, trade, and colonial history can create unusual traditions. What began as a local fish called Bombil eventually became internationally known as Bombay Duck, one of Mumbai’s most curious culinary names.
