The Amritsari kulcha is a stuffed bread, layered with ghee, filled with potato, onion or paneer, baked in a tandoor until it blisters, and served with chole and butter. It is specific to the city and is not made the same way anywhere else.
Amritsari fish is river fish, usually singhara or sole, in a gram flour and carom seed batter, deep fried. The recipe is from the city's Hindu and Sikh eating houses and it predates Partition.
Amritsar's food culture is urban and Punjabi and it developed in a walled city with a large pilgrim traffic, which is why it is street food rather than home cooking.
The Golden Temple langar, a few hundred metres away, serves the opposite: plain dal, roti and kheer, in unlimited quantity, free, to a hundred thousand people a day.
One city holds the largest free kitchen in the world and one of the most commercially developed street food traditions in India, and the two are next to each other.
The kulcha shops open early and are finished by the middle of the day, which is the rhythm of a food made for people who have come in from somewhere and are going on again.
The fish is river fish, and the rivers it came from are polluted or across a border, so most of what is sold now is farmed or brought in from elsewhere. The dish outlived its supply.
Both are street food with named shops attached to them, several of them three generations old, and neither has ever been written up as anything but a listing.