Mishti Doi
Mishti Doi is synonymous with Bangladeshi cuisine, a fermented sweet curd made by thickening milk and then sweetened with jaggery.
This mixture is placed in a traditional clay or terracotta pot, to keep it cool and ferment overnight. The moisture contained by porous walls of the earthenware not only further thickens the yogurt, but simultaneously produces the right temperature for the growth of the culture.
This dessert originated from Bogra District in Bangladesh and a very popular dessert throughout the country as well as in the Indian states of West Bengal, Tripura, Assam and Odisha.
But where is the recipe?
You see, these are the very first pictures I took for the blog when it was just a tiny little idea and we hadn’t even the finalized the name — The Spice Odyssey. I do plan on recreating this dish and sharing the recipe someday. I just don’t know when because I have a million different recipe ideas in my head and I’d like to be able to share them all with you.
Our goal is to showcase these dishes with as much accuracy in the recipe and story as possible. I want you to know that researching, developing, testing and finally writing recipes is a very rigorous and meticulous task. Then there is the visual storytelling, food styling, photography and videography which can be a time-consuming and exhausting, it takes up majority of our free time after work.
But we absolutely love being able to do this on our own time. Anyway, my point is thank you for being patient and supporting us in this journey. You can stay up to date on our Instagram: @TheSpiceOdyssey.
