Misti doi is typical to the Bengali cuisine. Doi (yoghurt) is served in its natural flavor or as the sweetened variety, known as Misti Doi (sweet yoghurt)
Heat Oil in a wok ( Kadhayi ) and fry small vadas from this batter on a low-medium flame. Even in South Indian speciality restaurants the parameter of popularity
I absolutely love the Bhoger Khichuri or Niramish Khichuri and Baigun Bhaja combination and now that I have mastered it make it often at home on non-Pujo occassions as well
The state's cultural heritage, besides varied folk traditiona, ranges from stalwarts in literature including Nobel-laureate Rabindranath Tagore to scores of musicians, film makers and artists
Bengali food is something that’s always been on my to-try list. Whoever came up with these little milk soaked sweet melt-in-the-mouth treats was a genius
After tasting Narkol Naru, Mishti Doi, i wanted to try something chatpata from WestBengal. Kolkatta/Calcutta is the only place in North-India, i have visited in India, My maternal uncle was working there so, we cousins along with my mom and aunty visited calcutta, i dont remember how long we stayed, but the fun we had is still fresh
In few of my previous posts I already mentioned that poila boishakh ( Poila Boishakh Special ) or the first day of a Bengali Year bears double celebration at my home
Today's post has is a Misti and Jol Khabar - Sweet and Snack from WestBengal. Featured here -. Well, for the final day, we are in WestBengal which is the fourth most populous state in the country
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