‘Do it … or dessert it!’ Sounds like you? Yeah, me too !! 😀
Like a true and able descendant of the Rosogolla clan, I was born with a sweet-tooth engraved in every double helix of my body cell. However, this love story is nothing short of an intensive process that went through various stages:
- Prepping and priming my saccharine palate with naru, murki, sondesh in childhood.
- Taking it a step further by adding jolbhora, khirkodom, malai chomchom et al in adolescence.
- And… adulthood leading to adding those final tweaks of development, evoloving it to become more cosmopolitan and global- where I added tiramisu, panacotta, crème brulê and the likes to my repertoire .
Phew, I tell you, it was not easy … sheer dedication, perseverance and patience helped me adhere to this gruelling training through all these years. And why only me? The gradual evolution and adaptation of the Bengali sweet culture is evident in every restaurant menu or sweet shop, where you get to see the traditional mishti, sharing space with chocolate lava sondesh or mihidana tart. Yes, there is a crack in the stereotyped and sometimes annoying rosogolla and mishti doi mould that Bengalis have always been fitted into … and we are finally ready to look beyond and explore.
Sharing with you some of the most sinful and delectable desserts that I have tasted in my city, over the last couple of years.
O GOD! Now that is what I call a foodgasm! So dive in, grab your share of sin and pleasure, and just dessert it! Bon appetit 🙂
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(Devlina, in her own words, is “just another Bengali woman proud of her Rabindrasangeet and Rosogolla roots ….. a psychiatry resident, still picking up the shells on the Freudian shore ! ”
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