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.
|
|