The heritage mishti trail, which he started last year, is an extension of this study. A content consultant with a real estate firm, he has been chronicling culinary stories and lesser-known food practices from across Bengal on his Instagram account, Pickle to Pilaf. While a simple visit would yield sweet results too, you would be deprived of the many stories and secrets of these desserts and their makers. You could visit centuries-old shops such as Girish Ch Dey and Nakur Ch Nandy, popularly known as Nakur, which has been doling out a variety of sandesh since 1844, or head to Maa Kali Mistanna Bhandar in Naktala for a really good gajwa-a kind of bhaja mishti, or fried dessert, made by deep frying sweetened pieces of chhana or cottage cheese, flour, semolina and kheer. However, one interesting way to view Kolkata’s heritage is through the lens of its mishti, or sweets. For those interested in history, there are enough old baris and paras to explore. November brings with it a slight nip to the air of Kolkata-perfect enough to embark on long walks through the city. As part of the walk, you don’t just taste sweets, you also get to meet the owners of the shops and the artisans, who craft these desserts
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