Trying local desserts while traveling is a great way to immerse yourself in a new culture, understand the region's unique flavors and ingredients. Whenever, I visit anywhere, I alwsys lookout for popular things available, be it street food, or sweet or any dishes or even crafts. This prsctice not only support the local economy, but also create memorable culinary experiences that go beyond just the main meals. It is a delicious way to gain a deeper understanding of a place we are visiting. Last time, when I visited Kolkatta, I was more interested in sweet and ended up trying Red-Doi for the first time.
Kolkata is famous for its sweets, particularly known as "mishti" in Bengali, because of the rich culinary tradition of the region, where sweets are deeply ingrained in the culture. Popular sweet like ; rasgullas, sandesh, rasmalai, and mishti doi being considered quintessential Kolkata treats. This love for sweets is a significant part of Bengali identity and lifestyle. Red-Doi is one such dish which is area specific. It is available only in "Nabadweep" region of West Bengal.
"Red doi" in Kolkata refers to a type of sweet yogurt called "Nabadwip-er lal doi" which translates to "red curd of Nabadwip", a popular Bengali dessert originating from the town of Nabadwip, known for its distinctive reddish color achieved through a specific fermentation process; essentially, it's a rich, creamy, sweet curd with a slight red hue, considered a specialty of the region.
Nabadwip is a holy place in West Bengal and is the birthplace of Chaitanya Mahaprabhu. It's also known as the "Oxford of Bengal". This Red-doi is primarily associated with the Nabadwip area in West Bengal. The red color is achieved through a specific fermentation process during preparation, often involving extended cooking with sugar. Also this is cooked in mud pot so it has a unique tatte and aroma that makes it a must go item.
The "red doi" of Nabadwip, also called "Kheer Doi" or "Lal Doi." The distinctive reddish tinge comes from the long cooking process that thickens the milk before setting the curd.
It is quite unusual to find that dish is unavailable at any other places. Infact, it was no where to find hardly across the riverside. I took notice of this while walking to board the ferry ride. There were many stores on either side with mud pot displayed at their counter. Curious, to know about them, I asked my local friend, who introduced me with this dish. Without any hesitation, I stopped to try it out first before moving ahead. Honestly, it was rich in taste, and I never had such item before. Although referred as "doi", which means curd / yoghurt. It was not the same.
Later, It was found out, that this item Nabadweep spexiality. I experienced two different life exists at two sides of river. Both being part of same state, however, if we talk about the lifestyle they are different. While both Nabadwip and Mayapur are considered holy sites in West Bengal, India, with strong connections to the Gaudiya Vaishnavism tradition, Nabadwip is a larger city encompassing Mayapur. Hardly, a 5 min journey on boat, the dosh is not available at the other side. This does surprises me.
A luxurious, melt-in-your-mouth dessert with a distinct, authentic Bengali sweetness. A prominent sweetness, achieved through added sugar or jaggery, without being overly sugary.
I had a cup of it, in the morning, but inept searching for it in Mayapur, but it was not found ay any shop. On returning, I had them in good quantity just to satisfy the crave for. I knew I never had it again or it will take another long year to visit this place. Ultimately, I never let that to miss from my cup.
