|Amitava Dey of Felu Modak, Sudip Mullick of Balaram Mullick & Radharaman Mullick and Tapan Kumar Das of Nalin Chandra Das
& Sons judge the contest.
Pictures: Sayantan Ghosh
Ever thought of sandesh with paan or the meetha paan filling? How about peas? Odd combinations they may be but that’s exactly what got the tongue of the judges at the Cadbury Mishti Hensheler Shrishti contest held at Princeton Club on Wednesday.
The cookout was a part of the Cadbury Mishti Shera Shrishti contest, being held in association with The Telegraph and Anandabazar Patrika. Chosen from 100-odd applications, 10 finalists — comprising homemakers to businesswomen and teachers to students — got an hour to dish out innovative desserts using Cadbury Dairy Milk. Mishti makers Amitava Dey of Felu Modak, Tapan Kumar Das of Nalin Chandra Das & Sons and Sudip Mullick of Balaram Mullick & Radharaman Mullick marked the dishes on taste, appearance and Cadbury integration.
“I came all the way from Barasat. This is the first time I participated in a cooking contest and it was very exciting,” smiled homemaker Sipra Chaudhuri.
If the contestants let their creative juices flow in the selection of unusual ingredients — from potatoes to peas to paan — they didn’t hold back while naming their dishes either. Aloo Chocolate Fruit Tokri, Chokroth Sandesh and Green Bougainvillea were some of the interesting dishes on display.
Ambalika Biswas, a physics research scholar, named her creation Cadphys, as her “layered mishti” was based on the structure of an atom!
“The standard of cooking is really impressive. And it’s good to see that they have used really innovative ingredients,” said Sudip. For first-time judges Amitava and Tapan, the contest was a pleasant surprise. “The fact that something apart from chhana and sugar can be used in sandesh, that’s what I have learnt here,” smiled Tapan.
The three winners will receive their certificates and cash prizes at an award ceremony at the conclusion of the Cadbury Mishti Shera Shrishti campaign later this month. “Mishti is synonymous with Bengal’s culture. Thanks to The Telegraph and Anandabazar Patrika, people have started thinking about mishti in a new way,” pointed out Amitava.