Forty years ago I was served a fish dish called Pomfret Beckti Doria (spelling may differ) at the West End Hotel in Bombay. It was utterly delicious: firm, meaty fish with a nuttiness from, I think, being sauteed in clarified butter. I have never encountered as fine a dish of pomfret since, nor have I found any reference to "beckti doria" as a preparation. Might a Mumbai gourmet enlighten me? Cheers!