Striped Bass Paturi is a vibrant reinterpretation of a traditional Bengali preparation, infused with global influences and seasonal creativity. The fish is marinated twice — first with acidic elements like lime juice and salt, then with aromatic spices and lime zest — before being wrapped in a banana leaf and steamed to perfection. It’s served with kale khichdi and tomato chutney, creating a dish that balances richness, spice, and citrus brightness.
Washington DC
Daru
Striped Bass Paturi
Striped bass / Salt / Turmeric / Lime juice / Lime zest / Chili powder / Pepper flakes / Banana leaves / Kale khichdi / Tomato chutney / Microgreens / Fresh herbs / Edible flowers
Signature Dish
From Prep to Plate
Seth heads to Daru in Washington, D.C., where Chef Suresh Sundas showcases his signature dish, the Striped Bass Paturi. It is a Bengali-inspired fish preparation where striped bass is marinated twice before being wrapped in banana leaves and steamed. The dish is plated with kale khichdi and a vibrant tomato chutney, then garnished with microgreens, herbs, and edible flowers.
The single most alluring entree is a big blue plate of moist sea bass, yellow from turmeric and swaddled in a banana leaf, escorted by tomato chutney and a bowl of kichidi, one of the few nods to the chef’s homeland. The puree of kale, jasmine rice and mung lentils is something Sundas remembers his mother making for him when he was sick as a child. At Daru, the comfort is enhanced with ghee, cumin seeds and more. TLC lives on.
Tom Sietsema, The Washington Post
