Comparing Pitha across three restaurants — an honest verdict

I ate Pitha at three different restaurants in the same week to compare. The results were illuminating. The use of posto poppy seeds varied significantly — only one got it right. The spicy and tangy 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 traditional Bengali home, which felt authentic. hot sweet tea was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Pitha is larger than you'd think.