A Documentation on the traditional fermentation practices and contemporary perspectives of Mishti doi in Bengal
2026
Priya Chakraborty | Kriti Ghatani
Abstract This study aims to document a popular traditional fermented milk product, Mishti doi, from North Bengal, India. Mishti doi is a popular regional delicacy known for its sweet, caramelised flavour, thick and creamy consistency. The consumption of Mishti doi in Bengali culture is deeply rooted in tradition, with applications ranging from everyday meals to religious rituals and modern culinary innovations. The study employed a descriptive and field based analytical approach with observations and responses being thematically analysed to identify common trends in fermentation steps, ingredients and product variations. To capture authentic local practices, a total 40 participants were interviewed face to face and asked open ended questions. Analysis was done through manual coding and thematic grouping of responses to understand cultural significance, traditional preparation methods and challenges in local dairy practices. Through interactions with traditional sweet makers, the documentation highlights the craftsmanship involved in making Mishti doi, demonstrating the techniques passed down through generations. It also discusses the difficulties of preserving authenticity in the face of industrialisation and commercialisation. Additionally, the survey analyses the influence of modern food trends on this age-old delicacy. The findings contribute to the preservation and promotion of Mishti doi as an integral part of Bengal’s cultural heritage while exploring opportunities for its broader market potential.
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