DiscoverBangalore is pleased to to bring our next unbiased review on our series of Reviews on Bangalore Restaurants. Our freelance writer U B Githa recently visited MISHTI , a Bengali Sweet Shop in Koramangala.

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Mishti
On 80 Feet Road Koramangala Bangalore

Balachuri saris with Kantha hand embroidery, Hooghly River with its Howrah Bridge, Durga pooja and of course MISHTI (SWEET in Bengali)-- if all this is nostalgic to the 3.5 lakhs Bangalore Bengalee crowd then the softness in its milk sweets and authentic namkeens is recreated at 29,Kausal Presidency,S T Bed 80 feet Road Koramangala 560 034,by the Rao's.Nearly a year old, this place is popular with the non Bengali crowd too with the added impetus of the affable ex banker Ms Vidya Rao.The decor has a touch of rural Bengal with straw counter topping, lanterns and terracotta wall hangings. The opening of a franchisee shop at Sharjapur and second branch at Jayanagar in the coming days is a pointer that the banker's calculated risk was worth the effort.

 

Mr.Vasudev enunciates that the distinct flavour of the Bengali cuisine is the Panch phoran (five ingredients) seasoning of mustard, methi (fenugreek), saunf, kalonji and jeera (cumin) as onions and garlic are not used giving a sweet, bitter, astringent, sour and tangy taste. In the JAL MODI, a dash of mustard oil is added for its pungency. The Veg. chop or cutlet has a filling of the unusual beetroot and is a bit spicy.Khastha Kachori is a moong dhal (yellow gram) pancake with Garam masala filling and is daringly different from the regular Marwari Kachoris that one is accustomed to. The stuffed puris tease the taste buds and the accompanying Dum aloo could do with less oil and haldi (turmeric).The samosas or shingadas served with sweet and spicy chutney having groundnuts, cauliflower and potato filling is very tempting. The others on the roll call are radhaballabi and Chaats that's worth the bite.

The Shor Bhaja mishti has layers of cream that ensconce khova, (condensed milk) and deep fried in ghee and soaked in sugar syrup. The Rosogollas, chum chums, sita bhog, cheni jalebi and different kinds of sandesh have the right consistency not forgetting the juicy malpua (sweet flour puri) with kheera. Rasmalai (milk cake in very thick milk), is good. Indrani, (12/=) which is a variant of Rasmalai has 5 tiny rosogollas with a nutty flavour. Cream roll is rosogolla stuffed with khova and nuts is light. The chitrakoot is good. At this place one can forget about calories and the like and merrily tuck in the rich Bengali fare. All the sweets are made of Paneer, (Indian cheese) with Vidya telling me that it's the whey that is fattening and the curdled mass of paneer is hi protein and non fattening. So those with a mind bloc on Panner, like me can rest assured and happily go in for second or third helpings. There is also mishti doi (sweet curds) in khulhads (clay containers). The winter delicacy is the nolen gud.

The nine cooks have been hand picked from the Howrah area of Calcutta known for fastidious cooking. This outlet believes in not diluting the Bengal taste to suit the local palate in spite of requests. Pricing is very reasonable@Rs7/-per piece. This dokhan (shop) is worth the visit and surprisingly it attracts visitors from the farther end of Bangalore too.

If you like to rate this restaurant with your experience, please RATE HERE.

For franchisee details contact 9341923700

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