How caste, history and science shape traditional Bengali sweets
A new book titled 'Sweet Excess: Crafting Mishti in Bengal' by Ishita Dey explores the cultural significance of Bengali sweets. The author examines the intersection of caste, religion, and history in the sweet-making industry. Dey's research spans a decade and includes insights from her travels in West Bengal and Bangladesh.
- ▪Ishita Dey's book delves into the history and cultural identity of Bengali sweets, known as mishti.
- ▪The research highlights the influence of caste and religion on sweet-making traditions in Bengal.
- ▪Dey's work is based on a decade-long study of sweet-making practices in West Bengal and Bangladesh.
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| Original publisher | The Hindu — Top |
| Canonical URL | https://www.thehindu.com/food/features/how-caste-history-and-science-shape-traditional-bengali-sweets/article71032532.ece |
| Publication time | Fri, 29 May 2026 10:49:26 +0530 |
| Retrieval time | 2026-05-29T05:24:42.338Z |
| Last seen | 2026-05-29T05:24:42.338Z |
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Opening excerpt (first ~120 words) tap to expand
Bengali mishti, or sweets, are innately tied to the region’s cultural identity, celebration, and daily life. A new book, Sweet Excess: Crafting Mishti in Bengal by Ishita Dey, examines the industry and its history through the lens of caste, religion, science, and law. “This geography that has witnessed famine and food movements, yet has never lost its passion for mishti,” she says. The book was written after her travels and research in West Bengal and Bangladesh. Ahead of her talk at Bengaluru’s Champaca Bookstore on May 30, we catch up with her for an interview. Author Ishita Dey Ishita is an assistant professor at South Asian University in New Delhi, and the scope of her research and interests include food, labour and senses.
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