Growing up in Assam, the state was traditionally not big on desserts and confectionery unless it can to ‘pitha and laru’ during bihu. The one dessert which however was served especially as part of the wedding feasts was Mihidana and cream. It was q very Upper Assam, upper echelon affair with colonial hangovers that had percolated down.

Sweet Mihidana, in most cases it was actually the motichoor – perfectly balanced with fresh, thick, slightly sour cream. Assam had taken on a Bengal classic and balanced it perfectly to create an unique dessert.

As time passed, sweet shops became more and more widely prevalent across the state, supply chains became more efficient, the palate was transformed by globalisation, this dessert became a rarity. Replaced by sugar heavy sweets.

This was my attempt to bring it back with a different mouthfeel, emphasising on feeling if the lightness that the dessert evokes.

– Mihidana

– Cardamom and saffron flavoured sour cream marshmallow mousse

– Bitter caramel crackle with nuts and motichoor

– Coffee – coconut dust

Pic credit – Äyandrali Dutta