It’s close to eleven at night, and I am pottering around in the kitchen, finishing off all the chores. The last one has remained a constant for the 30 years of my married life. I warm a bowl of milk, add a teaspoon of curd to it, stir it briskly, and cover it with a plate. Not a day goes by, when I do not perform this simple but all-important ritual. While the warm summer days are conducive for it to set easily, in winter I put it inside a warm casserole, and sometimes even cover it snugly in a tea-cosy. And hey presto! The next morning I have a large bowl of fresh, appetizing, creamy, healthy curd. Sometimes, I thicken the milk and add some sugar to it before adding the ‘starter-curd’ – and there’s mishti-doi (mishti=sweet, doi =yogurt), that coveted Bengali sweet.
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