Lakshmi Puja is over, and whatever Pujo fever we could have mustered this year is now slowly dying down. It is time to conclude our series on Bengali food with the final instalment of the mishti series, where we take a look at a variety of flour-based delicacies, which can be broadly divided into those…
Tag: Sweet
Mishti : The Tale of Oil
So far in our series, we have talked about sweets that involve reducing milk or cooking chhana in a sugar syrup. We have talked about the basic milk-based desserts like rabri and payesh, and the two heavyweights of chhana-based sweets, the sandesh and the rosogolla. It’s time to step up the game. There is another…
Mishti : The Tale of Chhana
Last time, we started our exploration of Bengali sweets with a look at the milk-based desserts, rabdi and payesh. This time, we move on to chhana, derived from milk and the starting point for two of the most popular Bengali sweets. “The name Sandesh is mentioned in medieval Bengali literature, including Krittibas’ Ramayana and lyrics…
Mishti : The Tale of Milk
Pujo is almost here, and in celebration the Gourmet Glutton is going full-on Bengali, with an array of articles based on Bengali cuisine. We have already explored the bitter and sour sides of our cuisine back in April, and this time we will tackle the sweets. The articles in this series are in direct contrast…
Not Too Sweet (Part 1)
Sugar, Lime and Bitters Consider a gulab jamun, that magical orb of khoya or milk solids fried in hot oil and dunked in a sugar syrup. It has a thin crust and a rich, luscious interior. You could elevate it by flavouring the syrup with saffron, rosewater or cardamom; or by stuffing it with dry…
The Gourmet Glutton 