A Taste of Tradition: The Sweet Soul of Kolkata ---RCP Downtown - Shikha Mitra (penned once during my stay in the USA)
Kolkata, affectionately known as the City of Joy, is a vibrant mosaic of music, cinema, and culinary heritage. But among its many treasures, one stands out with irresistible charm—its sweets. From the grand avenues to the narrowest lanes, sweet shops are woven into the city’s fabric, offering a sensory celebration of Bengal’s most beloved indulgence: Mishti.
For Bengalis, sweets are not just desserts—they’re a way of life. Whether it’s Durga Puja, a wedding, or simply welcoming guests, mishti takes center stage. Kolkatans are fiercely proud of their confections, and rightly so. These delicacies have enchanted palates across India and beyond, winning hearts with their delicate textures and soulful flavours.
Interestingly, the foundation of most Bengali sweets—chhana (cottage cheese)—owes its place in the region’s cuisine to an unlikely source: the Portuguese. In the 17th century, Portuguese settlers introduced the technique of curdling milk with acidic agents, a practice once forbidden in Hindu tradition. Their love for cheese inspired Bengali confectioners to experiment, eventually giving rise to iconic creations like Sandesh and Rosogolla.
Today, Bengali cuisine is celebrated for its subtle yet occasionally fiery flavours, but it’s the desserts—crafted from fresh chhana and sugar—that truly define its culinary identity. Once you master the art of making a perfect Rosogolla, the possibilities for Bangla mishti are endless. Each recipe is a canvas for creativity, rooted in tradition yet open to innovation.
A visit to Kolkata is incomplete without experiencing its sweet legacy firsthand. It’s a pilgrimage every dessert lover should make at least once.
For me, making these sweets has become second nature—a skill lovingly passed down over 40 years in Pune by my Didis and Boudis. Back home, sweets are reserved for special occasions, often sidelined by imaginary diets. But here in the USA, where sugar and milk are abundant, I find joy in recreating these treatsMy jamai (son-in-law), though American in many ways, is a true Bong at heart when it comes to sweets. And for a Bengali mother-in-law, there is no greater pleasure than cooking for her jamai. It’s been a sweet journey—one that began as a young woman in Pune, continues to a kitchen across the ocean, spanning 40 years!!
