Mithai is not just Mishti, it has a gastronomical chemistry,
And if you want to learn the origin, turn the pages of history.

Garma garam roshogolla, lazily swimming in a sweet pool,
The spongy melting delight, enough to make people drool.

Gulab jamun and Kalo-jaam are not at all the same,
Don’t get into a Mishti shop and say ‘what’s in a name’.

Kheer kodom and Cham-cham, coolly sitting side by side,
One with a mild flavor, the other too sweet on first bite.

Mihidana and Sitabhog, the dessert makers master stroke,
From Bardhaman to Kolkata, loved by every bhadralok.

Laddu and Darbesh, look alikes, but they are not brothers,
Jalebi and Amritti, two sisters from different mothers.

Sandesh hiding a little surprise in its heart is called Jolbhora,
To add variety to your chenna ask for Odissa’s Chana Pora.

And if you like it soft and melting, the name is Makha Sandesh,
Certainly a delightful entry, spreading soon in desh bidesh.

Mishti Doi in an earthen pot, Joy Nagar type Moa,
Malpua such beautifully golden brown, filled with soft khoa.

Pithe, puli, patishapta enters with winter’s divine Nolen Gur,
Aah to have these Mishtis on your plate take a Kolkata tour.

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