Bombay duck Bombay duck The Bombay duck or bummalo ("Harpadon nehereus"), is a lizardfish. Adults may reach a maximum length of 40 cm, but the usual size is around 25 cm. The origin of the term "Bombay duck" is uncertain. One popular etymology relates to railways. When the rail links started on the Indian subcontinent, people from eastern Bengal were made aware of the great availability of the locally prized fish on India's western coasts and began importing them by the railways. Since the smell of the dried fish was overpowering, its transportation was later consigned to the mail train; the Bombay
Indian cuisine for flavouring is typical of Gujarati and South Indian cuisine. Sweet dishes are often seasoned with cardamom, saffron, nutmeg, and rose petal essences. Cuisine differs across India's diverse regions as a result of variation in local culture, geographical location (proximity to sea, desert, or mountains), and economics. It also varies seasonally, depending on which fruits and vegetables are ripe. Seafood plays a major role in the cuisine of the Andaman and Nicobar Islands. Staples of the diet of the Indigenous Andamanese traditionally included roots, honey, fruits, meat, and fish, which were obtained by hunting and gathering. Some insects were also