Mishtir Jogot ( World of Sweets)

                                  

 

   Hailing from the food capital of India has many added benefits. But being away from it and getting to experience a similar feel is quite thrilling.

    A place always pulsating with life and busy roads that are never devoid of the hubbub of man, trams, ambassador taxis, and the cry of the sellers to purchase their goods just flashes in front of my eyes like a short film.

   One thing that tops up the charts of this place is the variety of sweets. Which are unique in their quintessential way and are sure to let the smile on one’s face prevail and never let it fade away.

    Lanes of shops laden with trays of uniqueness and a queue of people to get their share is a regular sight to the natives but an interesting one for a traveler who sets foot on this sweet heaven.

    People normally associate “Potol” oh confused right so to spare you I’ll translate it and call it peer gourd. It’s a soft pointed vegetable with green stripes and is used in the creation of classic and yet original Bengali cooking. “Potol Posto” (Peer Gourd and the perfect blend of Posto- Poppy Seeds Paste” “Chingri ar Potoler Torkari” (Chingri- Prawns. A typical Bengali dish made with prawns and peer gourd) “AlooPotol” (A combination of peer gourd and potatoes cooked with a perfect blend of spices). The list is never-ending.

    Never did I wonder that a sweet made with “Potol” (Peer Gourd) could bring a whole lot of joy to a foodie. Soft and tender on the outside with a faded green hue with tons of sweetness. The real surprise is inside as a layer of thick mawa infused with pistachios nestles inside this soft and faded green covering. One bite and a burst of sweetness and delight just lightens up your mood urging you to grab another one and relish this happiness for as long as you want.

      

Being away and experiencing such unique sweets is what I live for as it somehow keeps me connected and in sync with the whole ethos of those lanes laden with uniqueness.