Kolkata The City Of Joy

 Mishti doi is a popular dessert from the Indian subcontinent, particularly in the states of West Bengal and Bangladesh. It is a type of sweetened yogurt that is made by boiling milk and then adding a culture of curd to it. The mixture is then left to ferment in earthen pots, which gives it a distinctive flavor and texture. The earthen pots help to keep the yogurt cool and provide a unique earthy aroma to the dessert. After the fermentation process is complete, the mishti doi is sweetened with sugar or jaggery and flavored with cardamom or other spices. It is then chilled and served as a dessert. Mishti doi is typically served in small earthen pots known as "kullars," which add to the traditional and rustic appeal of the dessert. Mishti doi is a beloved dessert in West Bengal and is often served at special occasions such as weddings and festivals. It is also becoming popular in other parts of India and around the world due to its unique flavor and texture. Kesari Chai Rasgull

  Kesari chai is a popular tea beverage in India that is made with tea leaves, milk, sugar, and flavored with saffron. While it is not traditionally associated with any specific region of India, it can certainly be enjoyed in Bengal or any other part of the country. To make kesari chai, start by boiling water in a saucepan. Once the water is boiling, add tea leaves and let them steep for a few minutes. Then, add milk and bring the mixture to a boil. Add sugar to taste and a pinch of saffron for flavor and color. Let the mixture simmer for a few minutes, then strain the tea and serve hot. Kesari chai is a delicious and fragrant tea that can be enjoyed any time of day, and is a great way to add a touch of luxury to your regular tea routine.

  Rasgulla is a popular dessert that originated in the Indian state of West Bengal, but it's now enjoyed all over India and beyond. It's made by kneading cottage cheese or chenna with semolina, and then boiling the balls in sugar syrup. The result is a spongy, sweet, and delicious treat that's perfect for satisfying your sweet tooth. The history of rasgulla dates back to the 19th century, when a confectioner named Nobin Chandra Das invented the dish in Kolkata. According to legend, he was inspired to create the dish after seeing a British dish called blancmange, and he wanted to make a dessert that was distinctly Indian. The result was rasgulla, which quickly became popular throughout the region. Making rasgulla at home is actually quite easy, and it only requires a few ingredients. To make the chenna, you'll need milk, lemon juice, and semolina. Simply boil the milk, add lemon juice to curdle it, and strain out the whey. Then, knead the chenna with semolina until it