Comparing Mishti Doi across three restaurants — an honest verdict

I ate Mishti Doi at three different restaurants in the same week to compare. The results were illuminating. The use of green chilli varied significantly — only one got it right. The fresh and fishy profile should be consistent but interpretation differs widely.

Bengali cuisine shares roots with West Bengal India but has distinct Muslim food traditions. The best version came from a Dhaka riverside fish restaurant, which felt authentic. aam panna green mango drink was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Mishti Doi is larger than you'd think.