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About the Project

Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweets during festivities. The confectionery industry has flourished because of its close association with social and religious ceremonies. Competition and changing tastes have helped to create many new sweets, and today this industry has grown within the country as well as all over the world. The sweets of Bengal are generally made of sweetened cottage cheese (chhena), unlike the use of khoa (reduced solidified milk) in Northern India. Additionally, flours of different cereals and pulses are used as well. Some important sweets of Bengal are: Roshogolla, Shondesh, Pantua, ChomChom, Pithe, Kalo Jaam, Langcha, Dorbesh, Payesh, Mishti Doi (sweet yoghurt) and many more.

Relevance of the Project:
The project hopes to showcase the rich sweet culture of Bengal and the protection of the regional cuisinal heritage of the Nation. It hopes to convey information on mishti and its cultural and seasonal influences. It hopes to break the myth of only few sweet names gaining popularity because of availability and commercial marketing. The project aims to concentrate on the vast variety of the Bengali Mishtis (sweets) to give the user an essential guide to the bengali sweet culture. Also exploring the varied nomenclature of the mishtis, the project aims to make the public more aware of the same variety of sweets which are common in other cuisines and regions too. Hence, the project aims to showcase information graphics on the Mishtis of the Bengali cuisine.

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